“VAIN Foods” and it’s marks and “Exceptional Vanilla Extract” are trademarks of VAIN Foods. © 2020 VAIN Foods
Cowboy Cookies
Ingredients:
1 cup unsalted butter, melted and browned
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2 tsp. Vain Vanilla extract (I use our Mexican Vanilla in KY Bourbon)
2 and 1/3 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2 cups old-fashioned oats
3/4 cup sweetened, flaked coconut
1/2 cup pecans, roughly chopped, more for decorating
12 ounces semi-sweet chocolate chips
1 tsp. flaky sea salt, optional
Directions:
Preheat oven to 350 degrees. Line two large baking sheets with parchment paper; set aside.
Beat together browned butter and both sugars until well combined. Whisk in the Vain vanilla, eggs and yolk, beating until well combined.
In a separate large bowl whisk together the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips. Fold the dry ingredients into the wet ingredients, mixing just until combined.
Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving 2 inches between each ball so they have room to spread.
Bake, one sheet at a time, in a preheated oven for 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center. Sprinkle with sea salt, if desired.
Enjoy!
