Recipe

Earthy Cowboy Cookies

A savory-satisfying twist on the classic: toasted oats, browned butter, pepitas, and a little rosemary for a cookie that tastes like a campfire snack in the best way.

By Matt Campbell

•

4.8

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If a classic cowboy cookie is the loud, sweet, rodeo version, this one is its moodier, earthier cousin who shows up with boots on, a steady hand on the skillet, and just enough savory to keep you reaching for “one more.” Think toasted oats, nutty browned butter, salty pepitas, and a whisper of rosemary that makes the chocolate taste deeper and the whole cookie feel more grown up without turning it into a science project.

These are still totally approachable. No specialty ingredients, no fussy shaping, no “chill for 24 hours or else.” Just solid cookies with crisp edges, chewy centers, and that satisfying, snacky vibe that somehow works with coffee, milk, or a late-night “I deserve a treat” moment.

Why It Works

Earthy, balanced flavor: A small amount of rosemary and toasted pepitas adds savory depth without making the cookies taste like stuffing.
Better texture: Toasted oats and coconut (optional but recommended) bring crunch and chew at the same time.
Big payoff, low drama: Browning the butter takes a few minutes and makes everything taste like you tried harder than you did.
Sweet-salty hits: Dark chocolate plus flaky salt is the kind of contrast that makes you pause mid-bite.

Pairs Well With

Strong coffee or cold brew
Cold milk or oat milk
Vanilla ice cream
Salty roasted nuts

Storage Tips

Room temperature: Store in an airtight container for 4 to 5 days. If you like a softer, chewier cookie, you can tuck a small piece of bread in the container. It often helps, but it can soften the cookies overall.

Freeze baked cookies: Cool completely, then freeze in a zip-top bag with parchment between layers for up to 2 months. Thaw at room temp, or warm in a 300°F oven for 4 to 6 minutes.

Freeze cookie dough: Scoop into balls, freeze on a sheet pan until firm, then bag. Bake from frozen, adding 1 to 2 minutes to the bake time.

Common Questions

Are these cookies actually savory?

They are savory-sweet. The rosemary, pepitas, and browned butter make them taste earthy and a little salty, but they are still definitely cookies, not crackers.

What if I do not have rosemary?

Skip it, or swap in a pinch of thyme. If you want a different kind of earthy, use 1/2 teaspoon espresso powder instead.

How much rosemary is too much?

Rosemary can vary a lot. If you are rosemary-shy, start with 2 teaspoons fresh (or a scant 1/2 teaspoon dried, crushed). You can always go bigger next batch.

Can I leave out the coconut?

Yes. Replace it with extra oats (same amount) or chopped nuts.

Why toast the oats and pepitas?

Toasting wakes them up. You get more nuttiness and less “raw pantry” flavor, plus better crunch.

Can I make them gluten-free?

You can try a 1:1 gluten-free baking blend and certified gluten-free oats. The texture will be slightly more tender and a bit less chewy, but still great.

Why is the flour ratio higher in this recipe?

Because browned butter plus lots of oats and mix-ins can spread fast. A slightly higher flour ratio keeps the cookies chewy and substantial instead of turning into thin, greasy puddles.

What kind of salt should I use?

Kosher salt is ideal. If you are using fine table salt, start with 1/2 teaspoon and adjust next time to taste.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Sheet pans (you will bake in batches unless you have 3 pans)
Parchment paper (or silicone baking mat)
Medium saucepan or light-colored skillet (helps you see the butter brown)
Mixing bowl
Whisk and rubber spatula
Cookie scoop or tablespoon
Wire rack

I love a classic cowboy cookie, but sometimes I want a treat that feels less like a sugar cannon and more like something you could eat on a chilly porch with a mug of coffee. The first time I threw rosemary into the mix, I felt a little reckless, like I was about to ruin a perfectly good batch. Plot twist: it made the chocolate taste darker, the oats taste toastier, and the whole cookie feel weirdly sophisticated while still being the kind of messy, crumbly snack you eat standing over the counter. That is my favorite kind of recipe win.

Earthy Cowboy Cookies

(4.8 Reviews)

Prep Time 25 mins

Cook Time 12 mins

Total Time 55 to 65 mins

Servings 36 cookies

Ingredients

1 1/2 cups old-fashioned rolled oats
1/2 cup raw pepitas (pumpkin seeds)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon (optional, but cozy)
1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried rosemary, crushed)
1 cup unsalted butter (2 sticks)
3/4 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs, room temperature if possible
2 teaspoons vanilla extract
2/3 cup unsweetened shredded coconut (optional, but very on-theme)
1 cup dark chocolate chunks or chips
1/2 cup dried cherries or raisins (optional)
Flaky salt for finishing (optional, but recommended)

Note: If you only have salted pepitas, reduce the kosher salt to 1/2 teaspoon.

Instructions

Heat the oven and prep pans. Preheat to 350°F. Line 2 sheet pans with parchment. (You will bake in batches unless you have 3 sheet pans.)
Toast the oats and pepitas. Spread oats and pepitas on a sheet pan. Toast for 6 to 8 minutes, stirring once, until everything is lightly toasted and fragrant and the pepitas look a shade darker. Set aside to cool for a few minutes.
Brown the butter. In a medium saucepan over medium heat, melt butter. Keep cooking, stirring often, until it foams and you see brown bits at the bottom and it smells like toasted nuts, 5 to 7 minutes. Immediately pour into a large mixing bowl (scrape in the browned bits). Cool for 10 minutes so it is warm, not hot.
Time saver: You can toast the oats and pepitas while you brown the butter.
Mix dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, kosher salt, cinnamon (if using), and rosemary.
Build the dough. Whisk brown sugar and granulated sugar into the browned butter. Whisk in eggs one at a time, then vanilla. Use a rubber spatula to stir and fold in the dry ingredients until just combined (do not overmix).
Add the good stuff. Fold in toasted oats, pepitas, coconut (if using), chocolate, and dried fruit (if using). Let the dough sit for 10 minutes so the oats hydrate a bit.
Scoop. Scoop into 2-tablespoon portions (about 30 g each). You should get about 36 cookies. Space them 2 to 3 inches apart. If you want that bakery look, press a few extra chocolate chunks on top.
Want 18 bigger cookies instead? Scoop heaping 1/4 cup portions (about 60 to 70 g) and bake 1 to 2 minutes longer.
Bake. Bake 10 to 12 minutes for 2-tablespoon cookies, until edges are set and golden but the centers still look a little soft. They will finish setting as they cool. (For the bigger cookies, aim for 12 to 14 minutes.)
Pan note: For the most even bake, do one sheet at a time on the center rack and rotate halfway through. You will likely bake in two rounds unless you have extra sheet pans.
Finish and cool. Sprinkle lightly with flaky salt (optional). Cool on the pan for 5 minutes, then move to a wire rack.

Tip: If your cookies spread too much, your butter was still too warm. Pop the dough in the fridge for 15 minutes and keep rolling.

Nutrition information is estimated.

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