Cowboy Cookies

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Cowboy Cookies — These cowboy cookies are packed with oats, chocolate chips, Cornflakes, and shredded coconut. This is a flexible recipe that you can make with different mix-ins to suit whatever is in your pantry! 

stack of Cowboy Cookies 

Addicting Cowboy Cookies Recipe

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.

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 my Soft and Chewy Seven Layer Magic Bar Cookies. Chewy oats, sweet coconut, and chocolate is a perfect combo.

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 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.

What’s in Cowboy Cookies? 

To make these hearty cowboy cookies, you’ll need: 

  • Egg
  • Unsalted butter
  • Brown sugar
  • Granulated sugar
  • Vanilla extract 
  • All-purpose flour
  • Old-fashioned oats
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips
  • Cornflakes
  • Sweetened shredded coconut
  • Chopped pecans

Cowboy Cookies on wood surface

How to Make Cowboy Cookies

To make this easy cookie recipe, you’ll first need to cream together the egg, sugars, butter, and vanilla until well combined and slightly pale in color. Scrape down the sides of the bowl, then add in the flour, baking soda, salt, and oats. Keep mixing until just combined. 

Gently fold in the coconut, chocolate chips, and chopped pecans before scooping the cookies into balls and placing on a baking sheet. You’ll need to refrigerate the cookie dough for a minimum of 2 hours before baking. 

Once in the oven, these cowboy cookies will need to bake for roughly 10 to 12 minutes. You’ll know they’re ready to come out of the oven when the edges are set. The tops may seem pale and glossy still, but remember that the residual heat inside the cookies will finish cooking them once they’re on your counter. 

Is There an Egg Substitute I Can Use? 

I’m not sure! I’ve only ever made these cookies as written, so I don’t know if an egg substitute would work in these cowboy cookies. If you use an egg substitute and get good results, please leave a comment down below so I can try it out myself! 

Can I Prep These in Advance? 

Very easily, yes. The cookie dough can be chilled for up to 5 days before baking it, or you can freeze the cookie dough balls and bake them whenever a cookie craving hits. You can also bake the cookies all at once and freeze them. You can reheat pre-baked cookies in the oven or set them on the counter to thaw. 

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!

Tips for Making Cowboy Cookies

When making these cowboy cookies, you MUST use old-fashioned oats (aka rolled oats). Instant oats will dry out these cookies, and steel cut would be barely edible. 

If you want to make your oatmeal cookies even prettier, stick a few extra chocolate chips on top of each cookie dough ball before baking the cookies. It’s not necessary, but it adds a little something extra to them. 

If you have a nut allergy, you can omit the nuts altogether. Like I said, this is a fairly flexible cookie recipe and can be tailored to fit whatever you have lying in the back of your pantry. 

Here’s how to make Cowboy Cookies from scratch! 

Cowboy Cookies — These cowboy cookies are packed with oats, chocolate chips, Cornflakes, and shredded coconut. This is a flexible recipe that you can make with different mix-ins to suit whatever is in your pantry! 

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Yield: 13 cookies

Cowboy Cookies

Cowboy Cookies

These cowboy cookies are packed with oats, chocolate chips, Cornflakes, and shredded coconut. This is a flexible recipe that you can make with different mix-ins to suit whatever is in your pantry! 

Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes

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)

Instructions

    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.*
    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.
    7. 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

*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.

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.

Nutrition Information:

Yield:

13

Serving Size:

1

Amount Per Serving: Calories: 270Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 15mgSodium: 233mgCarbohydrates: 37gFiber: 2gSugar: 22gProtein: 4g

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. Thank you for the recipe I used a dash of cinnamon and I used 1/2 cup of dark chocolate chunks instead of chocolate chips. They cookies were delicious! I am passing down this recipe to my family for years to come.

    Rating: 5
  2. Averie,
    Could you make these cookies as bars? If so should I bake for the same amount of time and just not cool before hand?

    1. A pan of cookie bars, depending on what size pan you use and their thickness, will probably take at least 20 minutes to bake, possibly longer, possibly less but I doubt it. No need to chill if making these are bars.

  3. Dear Avery.
    Today we made your blueberry pie bars. YUM!
    We’re now thinking of making the cowboy cookies.
    What could we replace the corn flakes or special K with?
    Thanks for your recipes and any suggetions on the cereal substitute.
    Quinn (age 4) and Silte (old😜).

    1. Not sure why you need/want to replace the cereal. If there is a food allergy, that is one thing. If you don’t like them, that’s another. It’s hard to know what to suggest without knowing what is wrong with the cereal for you in your case.

      I have only made the cookies as written so whatever I suggest will just be a suggestion that has not been tested.

  4. hey Averie….! i love cookies and your cowboy cookies looks so delicious and sounds so yummy. i will make it like you…Thanks for the sharing…!

  5. Loved the recipe and will definitely make again. Next time I’ll use Nestle chocolate chips. Tried the semisweet chips from Aldi and they were NASTY. Sugar alcohol is main ingredient which can cause gastrointesinal issues when consuming too much. Not a good combo.

    1. I don’t ever use ‘bargain’ chips either BUT I will say if you have a Trader Joe’s near you, their chips are excellent and I highly recommend them. Glad you loved my recipe overall!

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

  7. 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!

    1. 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!

  8. 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

    1. 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!

  9. 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!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Even with the DF alternatives and glad your sweet tooth was satisfied!

  10. 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. 

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad to hear this is your favorite cookie recipe of all time, hands down!

  11. 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!! 

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad your husband likes oatmeal cookies now :)

  12. 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!

    1. 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!

  13. 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!

    1. Whatever you have on hand, really it’s up to you what you like best. I use whatever I have around and open.

    1. Love it! Thanks for sharing and they truly are ‘kitchen sink cookies’ — you can toss just about anything in and they’ll work!

  14. 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!

    1. Let me know how they turn out! (Pop them into the freezer for a few minutes to shortcut the fridge chilling time if you have a pacer on your hands!)

      1. I think if you re-read steps 5 and 7. in the directions that will clear up questions regarding dough chilling before baking as well as for freezer storage.

  15. 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.

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

  17. 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!

  18. 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!!

    1. The crunch from the cornflakes and another friend just mentioned pretzels that he uses in his, it’s that awesome crunch that’s just so good!

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

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

  21. 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!

    1. I love my salads like a total smorgasbord, too! The more, the merrier! And these cookies are a smorgasbord! :)

  22. 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!

    1. One cup each of 10 ingredients, now THAT is a large batch of cookies! :) But I bet they’re awesome!