Cowboy Cookies

 

  • 2 cups (180 g) rolled oats
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon nutmeg
  • ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
  • 1 ¼ cups (250 g) light brown sugar
  • 2 large eggs, room temperature 
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 1 ½ cups (255 g) semi-sweet chocolate chips
  • 1 cup (100 g) chopped pecans
  • 1 cup (80 g) sweetened flaked coconut
  • flaky sea salt

  • Preheat oven to 375°F. Line baking sheets with parchment paper.
  • In a large bowl, whisk together rolled oats, flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside.
  • In a stand mixer with paddle attachment (or large bowl with hand mixer), beat butter and brown sugar on medium until smooth and creamy, about 2 to 3 minutes.
  • Add eggs one at a time, beating well after each addition. Mix in vanilla and molasses until fully combined.
  • With mixer on low, gradually add the dry ingredients until just incorporated; don't overmix.
  • Stir in chocolate chips, pecans, and coconut by hand (or on very low speed) until evenly distributed.
  • Using a 2-tablespoon scoop, drop dough onto prepared sheets, spacing cookies 2 to 3 inches apart. 
  • Bake 9 to 11 minutes, until edges are set and lightly golden but centers still look soft. (They will firm up as they cool.)
  • Sprinkle the warm cookies with flaky sea salt. Let them rest on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.

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