Cowboy Cookies
You don’t have to be a cowboy to love these cookies!
To make this easy cookie recipe, you’ll first need to cream together the egg, sugars, butter, and vanilla until well combined and slightly pale in color. Scrape down the sides of the bowl, then add in the flour, baking soda, salt, and oats. Keep mixing until just combined.
Gently fold in the coconut, chocolate, chips, and chopped pecans before scooping the cookies into balls and placing on a baking sheet. You’ll need to refrigerate the cookie dough for a minimum of 2 hours before baking.
Once in the oven, these cookies will need to bake for roughly 10 to 12 minutes. You’ll know they’re ready to come out of the oven when the edges are set. The tops may seem pale and glossy still, but remember that the residual heat inside the cookies will finish cooking them once they’re on your counter.
*make sure you use old fashioned oats, instant oats will dry these cookies out
Cowboy Cookies
1 large egg
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1 cup old fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
3/4 cup Cornflakes, Special K, or Frosted Flakes cereal
3/4 cup sweetened shredded coconut
1/2 cup chopped pecans (walnuts can be substituted)
Mix egg, butter, sugars, and vanilla on medium-high speed until creamed and well combined (about 4 minutes)
Scrape down sides of bowl, and add flour, oats, baking soda, and salt and mix on low speed until just combined
Add chocolate chips, cornflakes, coconut, and pecans and mix until just combined
Either chill dough in the fridge for at least 2 hours in the bowl OR using a large cookie scoop, place mounds on a large plate or tray and refrigerate for at 2 hours
Preheat oven to 350F and bake cookies for about 10 to 12 minutes, or until edges and tops are just set but still slightly glossy
DON’T OVERBAKEAllow cookies to cool on baking sheet for about 10 minutes before serving