Chewy oats, sweet coconut, crunchy pecans, peanut butter, and plenty of chocolate!! A true 'kitchen sink' cookie that stays soft and chewy! Everyone (not just cowboys) loves these cookies!!
Prep Time10 minutesmins
Cook Time12 minutesmins
Chill Time2 hourshrs
Total Time2 hourshrs22 minutesmins
Course: Cookies
Cuisine: American
Keyword: cowboy cookies, cowboy cookies with peanut butter, cowboy peanut butter cookies, recipe for cowboy cookies
Servings: 15
Calories: 292kcal
Author: Averie Sunshine
Ingredients
1large egg
½cupunsalted butter, softened
heaping 1/2 cup creamy peanut butter
½cuplight brown sugarpacked
¼cupgranulated sugar
2teaspoonsvanilla extract
1 ¼cupsall-purpose flour
1cupold-fashioned whole-rolled oatsnot quick-cook or instant
1teaspoonbaking soda
½teaspoonsaltor to taste
1cupsemi-sweet chocolate chips
¾cupCornflakes or Special K cerealFrosted Flakes or a similar cereal may be substituted
¾cupsweetened shredded coconut
½cuppecanscoarsely chopped (walnuts or almonds may be substituted)
Instructions
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.
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 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.
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 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.
Notes
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.