Cowboy Cookies

You don’t have to be a cowboy or cowgirl to love these cookies. I’m neither and couldn’t get enough of them.

I’m not exactly sure why they’re named Cowboy Cookies. Maybe because they’re so hearty and full of texture that after eating them you’ll be ready to go to work out on the ranch for a few hours.

Cowboy Cookies - Chewy oats, sweet coconut, crunchy pecans, and plenty of chocolate! Hearty with tons of texture and they stay soft and chewy!! Everyone (not just cowboys) loves these cookies!

I’ve seen many recipes for them over the years, including Laura Bush’s recipe and merged various recipes into one for this version.

There are so many textures, flavors, and elements in every bite and it all somehow works. They’re like an Oatmeal Chocolate Chip Cookie with the addition of shredded coconut, which reminds me of Soft and Chewy Seven Layer Magic Bar Cookies. Chewy oats, sweet coconut, and chocolate is a perfect combo.

Cowboy Cookies - Chewy oats, sweet coconut, crunchy pecans, and plenty of chocolate! Hearty with tons of texture and they stay soft and chewy!! Everyone (not just cowboys) loves these cookies!

Throw in some pecans and Cornflakes reminiscent of Cornflake Chocolate Chip Cookies from the famous Christina Tosi and you’ve got yourself a mouthful. The pecans add a firmer crunch while the Cornflakes add a lighter, crispier crunch. The crunchiness plays off the chewiness from the oats and coconut beautifully.

MY OTHER RECIPES


I’ve seen them called Kitchen Sink Cookies and for good reason. Almost everything but the kitchen sink is in them and it’s the type of recipe that if you want to swap walnuts for the pecans, swap raisins for the chocolate chips, use Special K rather than Cornflakes, or make tweaks given the ingredients in your pantry they’ll probably turn out fine.

Cowboy Cookies - Chewy oats, sweet coconut, crunchy pecans, and plenty of chocolate! Hearty with tons of texture and they stay soft and chewy!! Everyone (not just cowboys) loves these cookies!

Print Recipe

Cowboy Cookies

You don't have to be a cowboy or cowgirl to love these cookies. There are so many textures, flavors, and elements in every bite and it all somehow works. They're like an Oatmeal Chocolate Chip Cookie with the addition of shredded coconut. Throw in some pecans and Cornflakes and you've got yourself a mouthful. The pecans add a firmer crunch while the Cornflakes add a lighter, crispier crunch. The crunchiness plays off the chewiness from the oats and coconut beautifully. I've seen them called Kitchen Sink Cookies and for good reason. Almost everything but the kitchen sink is in them and it's the type of recipe that it's easy to make substitutions based on the add-ins used.

Yield: about 13 large cookies

Prep Time: 10 minutes

Cook Time: 10 to 12 minutes

Total Time: 3+ hours, for chilling

Ingredients:

  • 1 large egg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 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
  • 1/2 teaspoon salt, or to taste
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup Cornflakes or Special K cereal (Frosted Flakes or a similar cereal may be substituted)
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup pecans, coarsely chopped (walnuts or raisins may be substituted)

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  5. Place mounds on a large plate or tray, cover with plasticwrap, 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.
  6. Preheat oven to 350F, 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.
  7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

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57 comments

  1. I love how cookie names circulate and the cookies morph. I have a very similar recipe for something called 10-cup cookies, because it’s a cup each of 10 ingredients going into the cookie. These look so good. And thick!

  2. I love loaded up cookies and bars–they cut down on my decision making and I tend to prefer a mix of flavor and texture (hmmmm…luckily I like my salads the same way). Everything in these sounds wonderful together!

  3. These cookies look phenomenal, Averie! You’re pictures make me want to reach right into my computer screen an grab one!

  4. wow that texture looks amazing, you can feel the chewiness just by looking at the photos, these cookies are LOADE! Pinning!

  5. These look so good!! I have a recipe from my mom that’s similar (it’s, uh, in my queue, haha) but they’re called something different. The cornflakes make the cookie, I think! And the chocolate, obvi!!

  6. We love cowboy cookies in our house! They’re one of our very favorites!

    Paige
    http://thehappyflammily.com 

  7. I like to put pretzel bits in my cowboy cookies, but this version looks tasty as well!

  8. I think I should rustle me up some of these! (sorry, you’re bringing out my inner cowboy … )

  9. BRB, I need a glass of milk just looking at all this chocolate. These cookies look so chewy and soft, my favorite type of cookies!

  10. All these delicious cookie photos have me drooling.. YUM.

  11. These look wonderful! I love how you can add in all kind of different stuff,  i think i would add some almonds to them :)

  12. ooooh I don’t care what they’re called i just know I want to gobble them up!

  13. Oh man my husband would love these. He is the biggest cookie monster! And way to end the post with MORE cookie recipes and just fuel my craving! Some form of cookie baking is definitely happening this weekend.

  14. There is so much yummy texture in these cookies!

  15. Agreeing with Mir. Martha Stewart had a recipe once called Back Pack cookies. Used m&m’s instead of morsels and Rice Krispies. Well, the dough is in the fridge and my husband is pacing up a storm waiting!

  16. PAssed the husband taste test! Used a mixture of white and semi-sweet morsels with frosted flakes. 

  17. These are delicious!! I love the shredded coconut–fantastic touch. 

  18. What do you suggest using, cornflakes, special k, or frosted flakes?

  19. I love this recipe Averie.  I made it last night and baked them this morning.  I made them exactly as stated.  I wouldn’t change a thing.  You’re cookie recipes always come out moist and delicious.  Thanks!

  20. I do not have cornflakes on hand, can I make it without, or is there something else to use?

  21. I am participating in a cookie exchange this weekend, so I have been browsing cookie recipes for weeks. I was excited to try the Cowboy cookies. Not sure what happened, but my cookies tasted like cardboard :( 
    I will definitely try some of the other cookies on your site. They all look so delicious!

    • With these cookies, if you accidentally over-measure the flour or the oats, they could become dry and/or overbaking. With all those yummy add-ins, I know there’s so much flavor in these cookies! I would use a lighter hand measuring next time as well as a bit less time in the oven and I bet you’ll be happier!

  22. I just made these. They are soooooo goooood!!! My husband doesn’t like oatmeal cookies but he loves these. He likes all the flavors and different textures.  Thanks for sharing your recipes!! 

  23. I baked these last night. I have searched high and low for a better cookie recipe.  This recipe is hands down my most favorite. I loved it and so did my family. I actually mixed it together on Saturday, shaped balls, and then popped them in the freezer. Baked a few last night.  Phenomenal. Thank you. 

  24. These are really good! I’m milk free for now with my little one having a milk allergy and these were good with the dairy free alternatives. My sweet tooth is satisfied, which is so nice since other recipes were an epic fail with the alternatives. Thanks for sharing!

  25. Hi Averie, I found your recipe on Pinterest, no surprise and pinned to try. I read recipes like others read stories about gardening, what was fun is I love that the recipe can be changed for ingredients I have in my cupboard, different than most recipes.  

    So today I made these for a lunch meeting and they disappeared! I think I ate 6, whew I wont be making these very often. I have no willpower!!

    And I would like to invite you to share on my #OMHGWWso I can feature your recipe next week.
    Have a great week!
    Karren

    • Thanks for trying the recipe and glad it came out great for you!

      As long as your feature includes linking to my blog rather than reprinting the recipe, go ahead. Thanks!

  26. MADE THESE and they are AWESOME!   In fact pinned them last week and have made them 3 times!   The recipe is so easy and the cookies look just as awesome in real life as in your photos!
    These are now a family favorite!

    • Thanks for trying the recipe and I’m glad it came out great for you and that you’ve made them 3 times! Thanks for saying they’re as awesome in real life as in the photos :) and for pinning!

  27. What can I substitute for an egg?

  28. These are fantastic!  Followed recipe and chilled for about 2 days. Wonderful!  Shared with a  friend who immediately called and asked for recipe :) 

  29. what could i use instead of the egg?

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