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–+ servings

cowboy cookie recipe

These Cowboy Cookies are packed with oats, chocolate chips, Cornflakes, and shredded coconut. This is a flexible recipe that you can make with many mix-ins! They are dangerously delicious and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 13
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 1 large egg
  • 0.5 cup unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup old-fashioned whole-rolled oats not quick-cook or instant
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt or to taste
  • 1 cup semi-sweet chocolate chips
  • 0.75 cup Cornflakes or Special K cereal Frosted Flakes or a similar cereal may be substituted
  • 0.75 cup sweetened shredded coconut
  • 0.5 cup pecans coarsely chopped (walnuts or raisins may be substituted)

Instructions
 

Preparation Steps

  • To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  • Stop, scrape down the sides of the bowl, and add the flour, oats, baking soda, salt, and beat on low speed until just combined, about 1 minute.
  • Stop, scrape down the sides of the bowl, and add the chocolate chips, Cornflakes, coconut, pecans, and beat on low speed until just combined, about 1 minute.
  • Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough.
  • Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  • Preheat oven to 350°F (175°C), line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 to 12 minutes (11 minutes in my oven is just right), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  • Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

Using a large cookie scoop, form approximately 13 equal-sized mounds of dough. Refrigerate for at least 2 hours, up to 5 days, to prevent cookies from baking thin and flat. Do not overbake; cookies firm up as they cool.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!