Peanut Butter Cowboy Cookies

One of the most popular (recent) cookie recipes on my site is for Cowboy Cookies.

You don’t have to be a cowboy or cowgirl to love them. I’m neither, but am a huge fan of the cookies because they’re hearty, loaded with texture, and have so many wonderful flavors going on in every bite.

Since everything is better with peanut butter, I incorporated it into the recipe and love the results. Present but it doesn’t overwhelm the other flavors.

The cookies are like Peanut Butter Cookies crossed with Oatmeal Chocolate Chip Cookies, plus shredded coconut which reminds me of Soft and Chewy Seven Layer Magic Bar Cookies. Slightly salty peanut butter, chewy oats, sweet coconut, and chocolate is a winning combination.

Throw in pecans and Cornflakes, reminiscent of the famous Cornflake Chocolate Chip Cookies, and you’ve got yourself texture galore which I love.

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 Cowboy Cookies called Kitchen Sink Cookies and rightfully so. Almost everything but the kitchen sink is included.

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 just fine.

Peanut Butter Cowboy Cookies

You don’t have to be a cowboy or cowgirl to love the cookies. They’re hearty, loaded with texture, and have so many wonderful flavors going on in every bite. The cookies are like Peanut Butter Cookies crossed with Oatmeal Chocolate Chip Cookies, plus shredded coconut. Slightly salty peanut butter, chewy oats, sweet coconut, and chocolate is a winning combination. Throw in pecans and Cornflakes and there’s texture galore. I’ve seen Cowboy Cookies called Kitchen Sink Cookies and rightfully so. Almost everything but the kitchen sink is included and it’s the type of recipe that it’s easy to make substitutions and swaps with the add-ins used.

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Ingredients:

  • 1 large egg
  • 1/2 cup (1 stick) unsalted butter, softened
  • heaping 1/2 cup creamy peanut butter
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 1/4 cups 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 almonds 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, peanut butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 3 to 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 15 equal-sized mounds of dough and flatten slightly. 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 (I baked 11 minutes), 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.

Adapted from Cowboy Cookies

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