Peanut Butter Cowboy Cookies
User Reviews
4.2
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Prep Time
10 mins
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Cook Time
12 mins
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Chill Time
2 hrs
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Total Time
2 hrs 22 mins
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Servings
15
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Calories
292 kcal
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Course
Baked Goods
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Cuisine
American
Peanut Butter Cowboy Cookies
Description
Peanut Butter Cowboy Cookies mix the creaminess of peanut butter with the chewiness of rolled oats and coconut, alongside crunchy cornflakes and coarsely chopped pecans for texture variety. Light and granulated sugars balance sweetness while the vanilla and baking soda help with flavor and rise. The dough is beaten until creamy and then combined with dry ingredients before folding in chocolate chips, cornflakes, coconut, and nuts.
The dough is divided and chilled to firm it, crucial to maintain the shape when baking and create an appealing blend of textures. The finished cookies offer a robust bite with a combination of chewy, crisp, and nutty notes. Chocolate chips placed atop provide pockets of melted sweetness. These cookies suit those who enjoy a complex texture and rich peanut butter flavor.
Storing cookies in an airtight container keeps them fresh for up to a week at room temperature, while freezing extends their life. The unbaked dough also freezes well and can be portioned for baking as desired later.
Ingredients
- 1 egg large
- ½ cup butter unsalted, softened
- peanut butter heaping 1/2 cup, creamy
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 ¼ cups 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 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
- Refrigerate dough for at least 2 hours and up to 5 days before baking for best texture.
- Cookies stay fresh in airtight containers at room temperature for up to one week or frozen for six months.
- Unbaked cookie dough can be refrigerated for up to five days or frozen for four months, allowing flexible baking times.
- Placing chocolate chips on top before baking enhances appearance and creates melted sweet pockets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 292kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 13mg | 4% |
| Sodium | 243mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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