Description
These Cowboy Cookies are a hearty and delicious treat packed with butter, oats, corn flakes, pecans, coconut flakes, peanut butter chips, and semi-sweet chocolate chips. Featuring a chewy texture with a perfect balance of crunch and sweetness, this recipe makes about 13 generously-sized cookies, ideal for snack time or sharing with friends.
Ingredients
Scale
Wet Ingredients
- 1 cup butter (softened, 2 sticks)
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup old fashioned oats
Mix-ins and Toppings
- 1 cup corn flakes
- 1 cup pecans (roughly chopped and toasted)
- 1/2 cup coconut flakes
- 6 ounces peanut butter chips (such as Reese’s)
- 6 ounces semi-sweet chocolate chips
Instructions
- Prepare the Dough: Using a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, combine the eggs, softened butter, white sugar, brown sugar, and vanilla. Beat on medium-high speed until the mixture is creamy and well combined, approximately 4 minutes.
- Add Dry Ingredients: Scrape down the sides of the mixing bowl, then add the all-purpose flour, oats, baking soda, baking powder, and salt. Beat on low speed just until all dry ingredients are incorporated; avoid overmixing.
- Fold in Mix-ins: Add the corn flakes, toasted pecans, coconut flakes, peanut butter chips, and semi-sweet chocolate chips. Carefully beat on low speed until the mix-ins are evenly distributed throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least one hour or up to 24 hours to firm it up and develop flavors.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with a Silpat mat or lightly spray with cooking spray to prevent sticking.
- Portion the Cookies: Using a large cookie scoop, a 1/4-cup measuring spoon, or your hands, divide the dough into approximately 13 equal portions. Shape each into a ball and place on the prepared baking sheet, spacing at least 2 inches apart to allow spreading.
- Bake: Bake the cookies for about 12 to 14 minutes, or until the edges start to turn a light golden color. Be careful not to overbake; the cookies will firm up as they cool.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes before transferring to a wire rack or serving. This resting time helps them set perfectly.
Notes
- Chilling the dough for longer (up to 24 hours) enhances flavor and helps prevent excessive spreading during baking.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes until fragrant, stirring halfway.
- Use parchment paper if you don’t have a Silpat mat; it also prevents sticking.
- For softer cookies, bake on the shorter end of the baking time; for crisper edges, bake a bit longer but watch carefully.
- Store leftover cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
