Cowboy Cookie
User Reviews
4.9
Cowboy Cookie
Description
This recipe combines classic cookie ingredients like butter, brown and white sugars, eggs, and vanilla with an assortment of add-ins including old fashioned oats, corn flakes, toasted pecans, coconut flakes, peanut butter chips, and semi-sweet chocolate chips. Toasting the pecans before blending them into the dough intensifies their aroma and crunch. The flour is mixed with salt, baking powder, and baking soda to provide proper rise and texture. After gentle incorporation of the dry ingredients and mix-ins, the dough is chilled for at least an hour to firm up and meld flavors. Baking at 350°F produces cookies with a firm yet chewy texture, rich in nutty and sweet notes from the combination of ingredients.
These cookies are dense and filling, suited as a snack or dessert. The mixture of textures from oats, flakes, and chips creates a layered mouthfeel. Storing dough portions in the freezer allows baking fresh cookies on demand.
For a quicker option, shaped dough can be frozen for 30 minutes before baking. Cookies freeze well when baked and can be reheated gently.
Ingredients
- 1 cup butter softened (2 sticks)
- 1 cup white sugar
- 1 cup brown sugar
- 2 large egg
- 1 teaspoon vanilla
- 2 cups flour spooned and leveled
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup old fashioned oats
- 1 cup corn flakes
- 1 cup pecans roughly chopped (and toasted!)
- 1/2 cup coconut flakes
- 1 (6-oz) cup peanut butter chips (I used Reese's)
- 1 (6-oz) cup chocolate chips semi-sweet
Instructions
- If you want to toast your pecans (you do! you do!) chop them up and throw them in a dry skillet over medium heat. Toast for 3-5 minutes, until fragrant. Don't let them burn! Remove from heat and let cool while you make the dough.
- In a large bowl or stand mixer, beat the butter until it is light and fluffy.
- Add both sugars and beat well, scraping sides and bottom.
- Add eggs and vanilla, beat well.
- Add the flour but don't mix it in. Add the salt, baking powder, and baking soda to the flour and use a small spoon to blend it with the flour a bit. Then mix in the flour, but stop before it's fully incorporated.
- Add the oats, corn flakes, pecans, and coconut to the bowl. Mix in gently.
- Add the peanut butter chips and chocolate chips and mix until everything is incorporated. Don't over mix, it will make your dough tough.
- Chill the dough in the fridge for at least an hour, or up to 24 hours.*
- Preheat oven to 350 degrees F. Line a couple baking sheets with a silpat or parchment paper.
- Use a 1/4 cup measuring cup (THINK TEXAS, YA'LL)* to scoop these onto the pan. Leave at least a couple inches in between each ball of dough.
- Bake at 350 for 12-14 minutes, until the cookies are golden on the edges and they are not too shiny in the middle. (A little shine is okay.)
- Let cool as long as you can before stuffing your face! These are great dipped in milk.
Notes
- Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, then cool before adding to dough.
- Chill cookie dough in the refrigerator for at least one hour or up to 24 hours to improve texture and flavor.
- For quicker baking, shape dough and freeze for 30 minutes before baking as directed.
- Dough can also be stored shaped in ziplock bags in the freezer to bake fresh cookies later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Cookies
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 421kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Potassium | 150mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 381IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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