1-First Step: Preheat and Line Baking Sheets: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure cookies don’t stick and cleaning is easier.

2-Second Step: Brown the Butter and Mix Sugars: In a large bowl, whisk together the melted, browned butter with both light brown and granulated sugars until combined and slightly fluffy, approximately 2 minutes. Browning the butter adds a deep, nutty flavor essential to true cowboy cookies.

3-Third Step: Add Eggs and Vanilla: Whisk in two large room-temperature eggs, one large egg yolk, and 2 and 1/2 teaspoons vanilla extract to the butter and sugar mixture. Mixing thoroughly at this stage builds a moist, cohesive dough.

4-Fourth Step: Combine Dry Ingredients: In a separate bowl, sift or whisk together 2 and 1/3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon (if using), and 1/2 teaspoon salt. Stir in rolled oats, shredded coconut, chopped nuts, and chocolate chips until evenly distributed.

5-Fifth Step: Fold Dry Ingredients Into Wet Mixture: Gently fold the dry ingredient mixture into the wet ingredients just until combined. Avoid overmixing to preserve chewy texture and tender crumb.

6-Sixth Step: Form and Place Cookie Dough: Use a cookie scoop or spoon to portion the dough into roughly 2-inch balls. Place on prepared baking sheets approximately 2 inches apart to allow spreading.

7-Seventh Step: Bake to Perfection: Bake one sheet at a time for 12 minutes or until edges are golden and firm but centers remain soft. The centers will set as the cookies cool.

8-Final Step: Cool and Finish: Remove cookies from oven and, if desired, gently press extra chocolate chips and nuts onto the top surfaces, then sprinkle flaky sea salt. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely and maintain their perfect texture.