These cowgirl cookies have all the good stuff… brown butter, oatmeal, chocolate and hint of salt. They will make you say yee-haw and grab another!
These cookies are a perfect way to quiet your sweet tooth. The brown butter adds depth of flavor and the final results are the perfect mix of chewy delicious oatmeal and chocolate cookies.
A pinch of salt on top is optional, but adds one more layer of flavor. Make a batch to share or make some and freeze the extra for when you need to treat yourself!
MiMi originally made this recipe back in 2015. She thought she was saving herself some time browning the butter rather than softening it, but then she chilled it to let it set back up.
That negated any saved time from browning the butter. You know what I did though? Didn’t chill the butter to firm it back up.
That’s right, I used the still liquid brown butter and whipped it together with the sugars instead of creaming it. I saved the chilling for the end once the dough was made.
And you know what? It worked really well! So I am going to make that a permanent part of the recipe. There is really no need to set the butter back up at all.
MiMi made this recipe as an adaptation of a cowboy cookie recipe she loved. Now these have taken the place of those cookies and have become a favorite instead.
Saving some cookies for later, how to freeze cookies or cookie dough:
If you don’t need the whole batch at once, there are two great ways to save some for later. Of course you can just freeze the cookies.
Place baked cookies in freezer bags and take them out as you want to. But for the taste (and smell!) of fresh baked cookies, you can also freeze the dough.
Our favorite way to do that is to scoop the dough out onto cookie sheets and freeze the balls of dough. Once the dough is frozen, place the balls of dough into freezer bags and just pull out as many balls of dough as you’d like when the craving strikes.
You can bake the dough while it is still frozen, no need to defrost. Just watch the cookies as they will need an extra minute or two in the oven.
If you like your cookies loaded with goodies, you may also like the sweet and salty combination of kitchen sink cookies. Or maybe the buttery melt in your mouth cuppa cookie that’s loaded with a cup of this and a cup of that.
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
- 1 cup butter
- 1 1/4 cups brown sugar
- 3/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups oats
- 1/3 cups finely chopped walnuts or pecans
- 1 cup chocolate chips
- Optional: 1 to 2 Tablespoons sea salt
- Brown butter over medium heat until a nutty brown color. It will most likely foam up and have a few brown specks in it. This is to be expected. Let cool slightly while you gather the remaining ingredients.
- Beat together brown butter, brown sugar and sugar in your mixing bowl. Set aside to cool slightly.
- In another bowl, combine the flour, cornstarch, baking soda, baking powder and salt. Stir with a whisk.
- Add the eggs to the butter mixture, one at a time, mixing after each until incorporated. Stir in the vanilla.
- Add the flour mixture a little at a time and beat until combined.
- Stir in the oats, walnuts or pecans and chocolate chips.
- Refrigerate the dough for at least one hour.
- Preheat oven to 350°F. Use a medium cookie scoop (or a about 2 Tablespoons) of dough per cookie onto a cookie sheet and bake for 8 to 10 minutes.
- When you remove it from the oven, sprinkle each cookie with a pinch of sea salt.
- Remove from cookie sheet onto a cooling rack. Once completely cooled, store in an airtight container at room temperature or freeze until ready to eat.
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Amount Per Serving: Calories: 136Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 409mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.