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Brown Butter Texas Cowboy Cookies – Easy Homemade Recipe with Toasted Pecans

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These Brown Butter Texas Cowboy Cookies are big, bold, and packed with gooey chocolate, toasted pecans, crunchy pretzels, and chewy oats. The brown butter base adds a rich, nutty flavor, making these cookies a crowd-pleasing treat for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter (for browning)
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups (160g) old-fashioned rolled oats (not quick oats)
  • 1 cup (80g) sweetened shredded coconut (optional)
  • 1 1/2 cups (200g) semi-sweet chocolate chips (or a mix of milk & dark)
  • 1 cup (110g) toasted pecans, chopped
  • 1 cup (60g) mini pretzels, roughly crushed
  • 1/2 cup (70g) raisins or dried cranberries (optional)

Instructions

  1. Brown the Butter: Place 1 cup unsalted butter in a skillet over medium heat. Stir frequently as it foams and then browns, watching for golden-brown flecks and a nutty aroma (about 5-7 minutes). Remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Toast the Pecans: While butter cools, preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 6-8 minutes until fragrant. Let cool.
  3. Mix Wet Ingredients: In a large bowl, combine cooled brown butter, brown sugar, and granulated sugar. Beat until creamy (about 2 minutes). Add eggs and vanilla extract, mixing until smooth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. Combine Wet & Dry: Gradually add dry ingredients to wet, mixing on low or by hand until just combined. Do not overmix.
  6. Add Mix-Ins: Fold in oats, coconut (if using), chocolate chips, toasted pecans, crushed pretzels, and raisins/cranberries (if using). Dough will be thick and chunky.
  7. Chill the Dough (optional but recommended): Chill dough in the fridge for at least 30 minutes (or up to 24 hours) to help flavors meld and prevent spreading. For a quick chill, freeze for 10-15 minutes.
  8. Scoop & Bake: Preheat oven to 350°F (175°C). Scoop dough into balls about 2 tablespoons each (about 40g). Place on parchment-lined baking sheet, leaving 2 inches between cookies. Bake for 12-15 minutes, until edges are golden and centers look just set.
  9. Cool & Enjoy: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Notes

For best flavor, don’t skip browning the butter and toasting the pecans. Chill the dough for thicker cookies. Fold in pretzels last to keep them crunchy. Cookies can be customized with different mix-ins or made gluten-free/nut-free with simple swaps. Store in an airtight container lined with paper towel to maintain texture.

Nutrition

Keywords: cowboy cookies, brown butter cookies, Texas cookies, toasted pecan cookies, chocolate chip cookies, pretzel cookies, chewy cookies, homemade cookies, bake sale cookies, easy cookie recipe

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