Print

Cowboy Cookie

Cowboy Cookie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re in the mood for a cookie that combines rich flavors and delightful textures, look no further than the Cowboy Cookie! This Texas-inspired treat is perfect for any occasion, whether you’re entertaining guests or simply indulging in something special on a cozy evening. With crispy edges and a chewy center, each cookie is filled with oats, chocolate chips, nuts, and coconut flakes, creating a satisfying snack that feels like a warm embrace. Plus, these cookies are incredibly versatile—personalize them with your favorite mix-ins for an exciting twist on this classic recipe!

Ingredients

Scale
  • 1 cup softened butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup old-fashioned oats
  • 1 cup corn flakes
  • 1 cup chopped pecans (toasted)
  • 1/2 cup coconut flakes
  • 1 cup peanut butter chips
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Toast the pecans in a dry skillet over medium heat for about 3–5 minutes until fragrant.
  3. In a large bowl, cream softened butter with white and brown sugars until light and fluffy.
  4. Beat in the eggs and vanilla extract until well combined.
  5. In another bowl, whisk together flour, salt, baking powder, and baking soda.
  6. Gradually add the dry mixture to the wet ingredients; mix until just combined.
  7. Gently fold in oats, corn flakes, toasted pecans, coconut flakes, peanut butter chips, and chocolate chips.
  8. Chill dough for at least an hour before scooping onto prepared baking sheets.
  9. Bake for about 12-14 minutes until golden around the edges but slightly shiny in the center.
  10. Let cool on sheets before transferring to wire racks.

Nutrition

Find it online: https://mrrecipes.net/cowboy-cookie/