Introduction

Cowboy Cookies are a hearty, crunchy, and chewy treat packed with oats, corn flakes, pecans, and plenty of chocolate and peanut butter chips. These cookies are delightful for anyone who loves a mix of textures and rich flavors in one bite.

The image shows close-up of golden brown chocolate chip cookies on white marbled surface, with gooey melted dark chocolate chunks scattered throughout the cookie dough. The cookie in the front is broken in half, revealing a soft, chewy inside with large pools of melted chocolate. Behind this broken cookie, there are whole cookies slightly out of focus, stacked and spread casually. The cookie edges are crisp and the surface is lumpy with rich chocolate pieces embedded in the dough, giving a warm and fresh baked feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (softened, 2 sticks)
1 cup white sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
2 cups flour (spooned and leveled)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup old fashioned oats
1 cup corn flakes
1 cup pecans (roughly chopped and toasted)
1/2 cup coconut flakes
1 (6-oz) cup peanut butter chips (such as Reese’s)
1 (6-oz) cup semi-sweet chocolate chips

Instructions

Step 1: Toast the pecans by chopping them roughly and placing them in a dry skillet over medium heat. Toast for 3-5 minutes until fragrant, being careful not to burn them. Remove from heat and let cool.
Step 2: In a large bowl or stand mixer, beat the softened butter until light and fluffy.
Step 3: Add both white and brown sugars to the butter and beat well, scraping down the sides and bottom of the bowl as needed.
Step 4: Mix in the eggs and vanilla until fully combined.
Step 5: In a separate bowl, combine the flour with salt, baking powder, and baking soda. Add these to the wet ingredients and mix just until the flour is partially incorporated.
Step 6: Gently fold in the oats, corn flakes, toasted pecans, and coconut flakes to the dough.
Step 7: Add peanut butter chips and chocolate chips, mixing gently until evenly distributed. Be careful not to overmix to avoid tough cookies.
Step 8: Chill the dough in the refrigerator for at least one hour, or up to 24 hours, to enhance the flavors and make the dough easier to handle.
Step 9: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone baking mat.
Step 10: Using a 1/4 cup measuring cup, scoop dough onto the prepared baking sheets, leaving a couple of inches between each cookie to allow spreading.
Step 11: Bake for 12-14 minutes, until the edges are golden and the centers are just set but still slightly shiny.
Step 12: Allow the cookies to cool on the baking sheet as long as possible before transferring. Enjoy them slightly warm or at room temperature, ideally with a cold glass of milk.

Tips & Variations

For extra crunch, toast the oats lightly in a dry skillet before adding to the dough.
Substitute walnuts or almonds for pecans if preferred.
Add a pinch of cinnamon or a dash of espresso powder to deepen the flavor.
Use creamy or crunchy peanut butter chips, depending on your texture preference.
If you like your cookies chewier, reduce baking time by a minute or two.

Storage

Store cooled Cowboy Cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; thaw at room temperature before enjoying. To refresh cookies, warm them briefly in a low oven or microwave.

How to Serve

Three thick cookies are shown close up on crinkled white paper over a white marbled surface. Each cookie has a rough, golden-brown base with a soft and slightly gooey texture. Scattered on top and inside are dark chocolate chips and light brown peanut butter chips, giving a spotty pattern of shiny, smooth chunks. Around the cookies, there are extra chips of both chocolate and peanut butter, some melting slightly. The cookies look freshly baked with a chewy and crunchy mix. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip chilling the dough?

Chilling is recommended to help the dough firm up, which prevents spreading and enhances flavor. However, if you’re short on time, you can bake the dough immediately, just expect slightly thinner cookies.

Can I use quick oats instead of old fashioned oats?

Old fashioned oats provide better texture and chewiness. Quick oats are softer and may result in a different cookie texture, but you can use them in a pinch.