These Special Edition Christmas Cowboy Cookies are loaded with chocolate, pecans, shredded coconut, toffee, and holiday M&Ms! A pinch of cinnamon, plenty of vanilla, and brown butter make these cookies extra flavorful! While the oats give them a delightful chew!
Christmas Cowboy Cookies
With just 2 weeks until Christmas, it’s time to get serious about our cookie game!
And if you weren’t already in the holiday baking spirit, no worries! Because I have a feeling these cookies are going to get you in the mood! These festive cowboy cookies are crunchy, chewy, and so chocolatey! But maybe the best part…?
NO COOKIE DOUGH CHILLING! That’s right, you just make and bake, my friend! Meaning you could technically be eating these cookies within the hour!
What’s a Cowboy Cookie?
They’re oatmeal cookies, but NOT your average oatmeal cookies! No, no! Cowboy cookies are loaded with mix-ins like shredded coconut, pecans, and chocolate chips. You can check out the best cowboy cookies recipe to read more on the history of this treat, and check out my classic recipe.
But this recipe is a special edition, dedicated to the holiday season! So I made them extra festive by swapping the chocolate chips for giant chocolate chunks, and adding in sweet toffee bits, and colorful red and green M&Ms. Plus, a sprinkle of flaky sea salt to balance out the sweetness!
They’re big, beautiful, and bake up fast! Making them perfect for your cookie swaps, holiday cookie platters, or any night you’re craving a fun and festive cookie!
Special Edition Christmas Cowboy Cookies
- 2 and 1/4 cups (270 grams) all-purpose flour
- 1 teaspoon (5 grams) baking soda
- 1/2 teaspoon (2 grams) ground cinnamon use 3/4 teaspoon for a stronger cinnamon flavor
- 3/4 teaspoon (6 grams) salt
- 2 cups (178 grams) old-fashioned oats
- 1 cup (227 grams) unsalted butter melted until browned
- 1 and 1/2 cups (319 grams) light brown sugar packed
- 1/4 cup (50 grams) granulated sugar
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 1 Tablespoon (14 grams) vanilla extract
- 7 ounces (200 grams) semi-sweet chocolate roughly chopped into chunks
- 1 cup (200 grams) holiday M&Ms
- 3/4 cup (85 grams) pecans roughly chopped
- 3/4 cup (124 grams) toffee bits
- 1/2 cup (40 grams) sweetened flaked coconut
- 2 teaspoons flaky sea salt
- Preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, combine the flour, baking soda, cinnamon, salt, and oats. Set aside until needed.
- In a large saucepan over medium heat, melt the butter. Continue cooking, stirring frequently with a wooden spoon, until the butter smells nutty and is a light golden brown color with tiny golden specks on the bottom of the pan.
- Remove from heat and scrape the butter, and any brown butter bits that have settled on the bottom of the pan, into a large mixing bowl.
- Whisk in both sugars and the vanilla, and beat well to combine, about 2 minutes.
- Whisk in the eggs and egg yolk, beating until eggs are fully incorporated into the batter.
- Fold in the dry ingredients, chocolate chunks, M&Ms, pecans, toffee buts, and coconut, mixing just until everything is combined.
- Using a large spring loaded scoop or spoon, scoop about 3 tablespoons of cookie dough (70 grams) into the palm of your hands and roll it into a ball. Place on the prepared baking sheet, and repeat with all cookie dough, leaving 2-inches between each cookie for spreading.
- Bake, one tray at a time, for 12 to 13 minutes, or until spread out and lightly golden brown in color.
- Press extra M&MS and pecans on top of the warm cookies when they come out of the oven, if desired. Cool on the baking sheet for 15 minutes, then sprinkle with sea salt and enjoy warm, or transfer to a cooling rack to cool completely.