ULTIMATE Cowboy Cookies
Cowboy Cookies are soft, chewy, and totally addictive, loaded with a variety of flavors and textures -- from oats and coconut to chocolate chips and pecans! Your search is over for the perfect, easy cowboy cookie recipe!
Servings 48 cookies (approximately 4 dozen)
Calories 192kcal
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 cup packed brown sugar
- ¾ cup sugar
- 2 eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups rolled oats
- 2 cups chocolate chips
- 1 ½ cups shredded coconut
- 1 ½ cups crushed cornflakes
- 1 cup chopped pecans
Instructions
- Position oven rack in center of oven and preheat to 350°F. Line cookie sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a very large bowl, use an electric mixer to cream together butter and sugars. Beat at medium-high speed until light and fluffy. Scrape down sides, reduce speed to medium-low, and blend in eggs, one at a time. Add vanilla and beat until well incorporated.
- With mixer on low speed, blend in flour mixture until just combined. Use a large wooden spoon to stir in oats, chocolate chips, coconut, cornflakes, and pecans.
- Use a cookie scoop or large spoon to scoop mounds of dough (approximately 3 tablespoons per cookie) onto prepared cookie sheets, spacing about 2 inches apart. Bake for 12 to 15 minutes or until cookies are set and edges are beginning to turn golden brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
- You can either use all semisweet chocolate chips or half semisweet + half milk chocolate chips.
- Sweetened or unsweetened coconut may be use, but make sure it's regular sized "shreds" or "flakes"...not fine/tiny shreds and not extra large flakes/chips.
- Use plain/unsweetened cornflakes. If you only have frosted flakes, you may want to cut back on the sugar just a bit.
- For extra flavor and crunch from the pecans, I recommend toasting them ahead of time: spread on a baking sheet and bake at 350°F for 7 to 10 minutes or until lightly browned, watching carefully.
- You may sub chopped walnuts for the pecans, if you wish.
- If you use a stand mixer and you don't think all of the ingredients will fit in the bowl, prepare the cookie dough through the step of blending the flour mixture into the butter mixture. Then scoop the dough into a very large bowl (or even a big stock pot, if that's the biggest receptacle you've got) and mix in the oats, chocolate chips, coconut, cornflakes, and pecans using a wooden spoon.
- Cookie dough may be tightly covered and refrigerated for up to 4 days before baking. Allow the cookie dough to sit at room temperature until it's just softened enough to scoop, and then form into 1 ½-inch balls. Space out the balls of dough on the cookie sheet and slightly flatten them until they're about 2-inches across. Bake as directed.
Nutrition
Calories: 192kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 153mg | Potassium: 75mg | Fiber: 1g | Sugar: 14g | Vitamin A: 280IU | Vitamin C: 1.7mg | Calcium: 27mg | Iron: 2.8mg