0 from 3 votes
Wyoming Cowboy Cookies
These Wyoming Cowboy Cookies are everything you could want in a cookies—and more! They're packed full of toasted pecans and coconut, chocolate and peanut butter chips, chewy oats, and crunchy cornflakes. They're crispy on the edges with a deliciously chewy center.
Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 36
Calories: 183 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2/3 cup Chopped Pecans
- 1/2 cup coconut flakes
- 1 cup butter softened (2 sticks)
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1¾ cups flour spooned and leveled
- 1 cup old fashioned oats (not quick cooking)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup corn flakes
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chips
Instructions
- Preheat the oven to 350˚F.
- On a baking sheet spread the pecans and coconut into a single layer. Toast in oven for 4-6 minutes or until the coconut starts to get golden brown. Remove and let cool.NOTE: Carefully watch this to ensure you don't burn the coconut. It will happen fast!
- Combine the butters, sugars, eggs, and vanilla in a large bowl. Beat until light and fluffy.
- Stir in the flour, oatmeal, baking powder, baking soda and salt. Mix to combine.
- Add the pecans, coconut, corn flakes, chocolate chips, and peanut butter chips and stir gently until combined.
- Place rounded tablespoonfuls on a cookies sheet about 2 inches apart. (These cookies will spread, so give them some room!)
- Bake for 11-13 minutes or until the edges are golden brown. The centers will still be a bit soft but will continue to set as they cool.
- Let set on the cookie sheet for 2 minutes then move to a wire cooling rack.
Cup of Yum
Notes
- Substitutions: Feel free to swap out any of the mix-ins. Try other nuts or baking chips to customize your cookies.
- How to Store:
- To save leftovers, place in an airtight container and store:
- How to Scale: This recipe makes 36 cookies, but you can easily double or halve the recipe to suit your needs.
- On the counter for 2-3 days
- In the refrigerator for up to a week
- In the freezer for up to 2 months.
Nutrition Information
Serving
1cookie
Calories
183kcal
(9%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
23mg
(8%)
Sodium
160mg
(7%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
189IU
(4%)
Vitamin C
0.2mg
(0%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 183
% Daily Value*
| Serving | 1cookie | |
| Calories | 183kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 160mg | 7% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.