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crumbl cowboy cookies recipe

Crumbl Cowboy Cookie Copycat Recipe

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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups old-fashioned rolled oats
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans

Method
 

  1. Beat the softened butter, brown sugar, and granulated sugar together on medium speed for 3 minutes until light and fluffy.
  2. Add the eggs one at a time, beating 30 seconds after each, then mix in the vanilla extract until smooth. Scrape down the bowl.
  3. Whisk the flour, baking soda, baking powder, salt, and cinnamon together in a separate bowl, then mix into the butter mixture on low just until no dry streaks remain.
  4. Stir in the rolled oats, chocolate chips, shredded sweetened coconut, and chopped pecans with a spatula until evenly combined.
  5. Preheat the oven to 375°F (190°C) and line 2 baking sheets with parchment. Scoop 3-tbsp dough balls 3 inches apart and bake for 11 to 13 minutes until the edges are golden and centers look slightly underdone. Rest on the pan for 5 minutes.
  6. Transfer to a wire rack, press extra chocolate chips and a pinch of flaky salt onto the warm tops, and serve on a plate or board with the glossy chocolate and golden edges showing.

Notes

These cookies are meant to be pulled from the oven when the centers still look a little soft — they finish setting on the hot pan during that 5-minute rest, which is what gives them that thick, bakery-style chew. If you want to make them ahead, the baked cookies freeze well for up to 2 months; just bring them to room temperature before serving rather than microwaving from frozen.