Description
Cowboy Cookies are a hearty, delicious treat combining the rich flavors of butter, oats, corn flakes, pecans, coconut, peanut butter chips, and chocolate chips. These cookies are thick, chewy, and packed with textures and flavors that make them perfect for dunking in milk or enjoying as a satisfying snack.
Ingredients
Scale
Wet Ingredients
- 1 cup butter (softened, 2 sticks)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1 cup brown sugar
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Mix-ins
- 1 cup old fashioned oats
- 1 cup corn flakes cereal
- 1 cup pecans (roughly chopped and toasted)
- 1/2 cup coconut flakes
- 6 oz peanut butter chips (about 1 cup, e.g. Reese’s)
- 6 oz semi-sweet chocolate chips (about 1 cup)
Instructions
- Toast Pecans: Chop the pecans roughly and place them in a dry skillet over medium heat. Toast for 3-5 minutes until they are fragrant, being careful not to burn them. Remove and let cool.
- Cream Butter: In a large bowl or stand mixer, beat the softened butter until it is light and fluffy, about 2-3 minutes.
- Add Sugars: Add the white and brown sugars to the creamed butter and beat well, scraping the sides and bottom of the bowl to combine evenly.
- Mix Wet Ingredients: Add the eggs one at a time and vanilla extract, beating well after each addition.
- Combine Dry Ingredients: In a separate bowl, combine the flour, salt, baking powder, and baking soda. Blend them slightly with a spoon.
- Add Dry Ingredients to Wet: Gradually add the flour mixture to the butter mixture and stir until just combined, stopping before the flour is fully incorporated.
- Add Mix-ins: Fold in the oats, corn flakes, toasted pecans, and coconut flakes gently.
- Incorporate Chips: Add the peanut butter chips and semi-sweet chocolate chips and mix until everything is evenly incorporated. Avoid over-mixing to prevent tough dough.
- Chill Dough: Cover the dough and chill it in the refrigerator for at least 1 hour, up to 24 hours for better flavor and texture.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with silpat mats or parchment paper.
- Scoop Dough: Using a 1/4 cup measuring cup, scoop out dough balls onto the prepared baking sheets, spacing them at least 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 12-14 minutes, or until the edges are golden and the centers are no longer overly shiny (a slight shine is okay).
- Cool and Serve: Let the cookies cool on the baking sheet as long as possible before transferring or eating. Enjoy these delicious cookies best dipped in a cold glass of milk.
Notes
- Toasting the pecans enhances their nutty flavor but be careful not to burn them.
- Chilling the dough improves the texture and flavor of the cookies.
- The 1/4 cup scoop is larger than a typical cookie scoop; this makes generous-sized, thick cookies.
- Do not over-mix the dough after adding the flour and chips to prevent toughness.
- Cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
