These Toasted Milk Chocolate Cowboy Cookies are going to win your heart over with just one bite! A delicious oatmeal cookie dough that’s loaded with toasted coconut, toasted pecans, toffee bits and milk chocolate chips. How could a cookie get any better?
There are cookies… and then there are toasted milk chocolate cowboy cookies!
These Toasted Milk Chocolate Cowboy Cookies knocked it out of the park at our house! These are the kind of cookie that you eat one and then you find yourself wanting and eating a second and a third . . . oh wait, that’s every cookie for me (haha!)
I’m not usually a fan of nuts in cookies, but when I saw these cookies I decided to make an exception and I’m not mad about it! I chopped the pecans fairly small and you really could even tell they were there. The combination of the toasted coconut & pecans, toffee bits and milk chocolate chips is a dangerously good one!
These are one of those cookies you’re going to make on repeat. Trust me. The texture is amazing! Chewy, slightly crispy, buttery and just insanely good!
And can we talk about the milk chocolate for a second? Dark chocolate usually gets all the attention in cookies, but milk chocolate with toasted coconut and pecans is absolutely unreal.
These are the kind of cookies that are going to disappear fast. They’re perfect for bake sales, cookie boxes, late-night kitchen snacking, or eating slightly warm with a cold glass of milk while pretending you’ll save the rest for later. Spoiler alert: you probably won’t.
A few helpful tips:
- Be sure to use quick cooking oats in this recipe, they provide the best texture and just the right amount of chewiness to these cookies.
- When you’re toasting the coconut and pecans, be sure to watch them closely because they can turn from perfectly golden brown to burnt in a matter of seconds. Alternatively, you can toast them on a cookie sheet in the oven, but I prefer the stovetop method instead. It’s much faster and easier to keep an eye on things in my opinion.
- I know some of you aren’t fans of shortening and you might be tempted to use all butter, but please don’t! The shortening is the key to creating a rich and chewy texture.
- When adding in the chocolate chips, coconut, peans and toffee bits, be careful not to over mix the dough. Mix on low and just until combined.
- Adding the sprinkle of sea salt to the tops of the cookies helps balance out the sweetness of the milk chocolate and toffee and also makes the flavors pop. I highly recommend not skipping this step.
Can I freeze the cookie dough?
Yes! This dough freezes really well. Place the scooped dough balls into a Ziploc freezer bag and freeze for up to 6 months. You can bake them straight from the freezer adding about 4 to 5 minutes to the bake time.
If you love a cookie that is chock full of so many yummy things, are chewy with crisp edges, these toasted milk chocolate cowboy cookies are about to become your new obsession.
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Toasted Milk Chocolate Cowboy Cookies
- Total Time: 22 minutes
- Yield: 20 to 24 cookies 1x
Ingredients
- 1 cup sweetened shredded coconut
- 1 cup pecan halves, roughly chopped
- 1/2 cup butter
- 1/2 cup shortening
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups quick cooking oats
- 1 1/4 cups all-purpose flour, spooned & leveled
- 1 cup milk chocolate chips
- 1/2 cup toffee bits
- Flaky sea salt, for topping
Instructions
- In a large nonstick skillet, add the coconut and chopped pecans, cook over medium-low heat using a wooden spoon stirring almost constantly, until the coconut begins to turn golden brown. Remove the pan from heat pour onto a large plate to cool.
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer, combine the butter, shortening, brown sugar and sugar until creamy and smooth, about 1 to 2 minutes on medium speed. Add the eggs and vanilla and mix until well combined.
- Scrape down the bowl and add the baking soda, salt, oats and flour and mix on low speed, just until combined.
- Add the toasted coconut and pecans and mix on low until almost fully combined. Add the milk chocolate chips and toffee and mix on low until just mixed in (you can use a large rubber spatula to fold the chocolate chips and toffee in if you’d like.)
- Using a large cookie scoop (about 3 tablespoons), scoop 5 to 6 cookies out onto the baking sheet (be sure to leave at least 2 inches between each).
- Bake for 12 to 14 minutes or until the edges are golden. Use the back of a spoon to reshape the cookies if needed once they come out of the oven. Sprinkle the top of each cookie with a little sea salt (optional, but highly recommend) and let cookies rest on the pan for a couple minutes, then transfer to a cooling rack while you continue to bake the rest of the batch.
- Prep Time: 10 mins
- Cook Time: 12 mins
Recipe Source: Butternut Bakery
Im going to make these for my husband office. Ive seen this kind of cookie but they just didn’t sound thst great. This recipe sounds really good though. Thsnk you for sharing.
Hope you love these Katrina!