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Cowboy Cookie Recipe

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★★★★★

4.7 from 61 reviews

A hearty and delicious Cowboy Cookie recipe packed with oats, corn flakes, pecans, coconut flakes, peanut butter chips, and chocolate chips. These chewy, crunchy cookies combine a variety of textures and flavors, perfect for satisfying any sweet tooth with a touch of southern charm.

Ingredients

Scale

Base 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, 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

Mix-ins

  • 6 oz peanut butter chips (such as Reese’s)
  • 6 oz semi-sweet chocolate chips

Instructions

  1. Toast the Pecans: Chop the pecans and toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant. Be careful not to burn them. Remove from heat and let cool.
  2. Cream Butter: In a large bowl or stand mixer, beat the softened butter until light and fluffy, about 2-3 minutes.
  3. Add Sugars: Add the white and brown sugars to the butter and beat well, scraping down the sides and bottom of the bowl for even mixing.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then add vanilla extract, continuing to mix until well combined.
  5. Mix Dry Ingredients: In a separate bowl, combine the flour, salt, baking powder, and baking soda. Lightly blend the dry ingredients together with a small spoon.
  6. Combine Flour Mixture: Gradually add the flour mixture to the wet ingredients, mixing just until it begins to incorporate but stopping before fully blended.
  7. Add Oats and Crunchy Elements: Gently fold in the oats, corn flakes, toasted pecans, and coconut flakes, being careful to preserve their texture.
  8. Mix in Chips: Add the peanut butter chips and chocolate chips, folding them in until evenly distributed. Avoid overmixing to prevent tough dough.
  9. Chill Dough: Cover and chill the dough in the refrigerator for at least 1 hour, or up to 24 hours for best texture and flavor.
  10. Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  11. Shape Cookies: Using a 1/4 cup measuring cup, scoop dough portions onto the prepared sheets, spacing them a few inches apart to allow for spreading.
  12. Bake: Bake the cookies for 12-14 minutes until the edges turn golden and the centers are just set with a slight shine.
  13. Cool: Allow the cookies to cool on the baking sheets for several minutes before transferring to wire racks. Enjoy with a glass of milk or on their own!

Notes

  • Toasting pecans enhances their flavor and adds a pleasant crunch; don’t skip this step.
  • Chilling the dough helps control spread and improves flavor.
  • Don’t overmix after adding flour and mix-ins to keep cookies tender.
  • Leaves plenty of room on the baking sheet as these cookies spread while baking.
  • Store cooled cookies in an airtight container for up to a week.

Keywords: cowboy cookie, chewy cookies, oatmeal cookies, peanut butter chips, chocolate chip cookies, corn flakes cookies, pecan cookies, dessert recipe

Find it online: https://chefmilacook.com/cowboy-cookie-recipe/