Cowboy Cookies
User Reviews
4.5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Chill Time
2 hrs
-
Total Time
2 hrs 20 mins
-
Servings
13 cookies
-
Calories
270 kcal
-
Course
Baked Goods
-
Cuisine
American
Cowboy Cookies
Description
The Cowboy Cookies start by creaming butter, sugars, egg, and vanilla together before mixing in flour, oats, baking soda, and salt. Chocolate chips, cornflakes, shredded coconut, and coarsely chopped pecans are folded into the dough last to provide a variety of textures and flavors. Formed into large mounds and chilled for at least two hours, the dough firms up to prevent spreading during baking.
Baked at 350°F, these cookies are substantial with chewy oats and coconut balanced by the crispness of cornflakes and nuts, and melty chocolate chips throughout. The recipe yields about 13 sizable cookies, suitable for sharing or extended snacking.
The notes advise storing baked cookies at room temperature up to a week or freezing for six months. Unbaked dough can be refrigerated for several days or frozen, allowing for baking batches as needed. Placing a few chocolate chips on top before baking gives a classic look.
Ingredients
- 1 egg large
- ½ cup butter unsalted, softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats not quick-cook or instant
- 1 teaspoon baking soda
- ½ teaspoon salt or to taste
- 1 cup chocolate chips semi-sweet
- ¾ cup cornflakes Frosted Flakes or a similar cereal may be substituted, or Special K cereal
- ¾ cup coconut sweetened shredded
- ½ cup pecans coarsely chopped (walnuts or raisins 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, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 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 13 equal-sized mounds of dough.*
- 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.
- 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.
Notes
- Chill the cookie dough for 2 to 5 days before baking to prevent spreading and maintain thickness.
- Baked cookies store at room temperature for up to 1 week or can be frozen for up to 6 months.
- Unbaked dough can be refrigerated for up to 5 days or frozen for up to 4 months to bake fresh cookies later.
- Placing extra chocolate chips on top of each dough mound before baking enhances appearance and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13cookies
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 270kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 15mg | 5% |
| Sodium | 233mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
