Have you ever heard of Cowboy Cookies? I hadn’t until a few weeks ago. I’ve even lived in Texas for 2 years, by golly, where everyone is a cowboy, right?
I’ve had the wonderful pleasure of working with the youth of my church congregation for 3 years now. I work with the girls, and boy do I love them! They all know that I have a love of baking, and have gotten to partake in quite a few of my treats. I even taught about 10 of them at once how to decorate cakes. Note to self, never use chocolate cake as a base when teaching young girls how to decorate cakes. One girl got crumbs in her frosting so badly, that it looked like a cookies and cream frosting. She owned it though and totally went for it. I was super impressed. I would totally would have cried if it had been me.
Several of these girls have also taken turns babysitting for my kids. It’s been wonderful to know so many fantastic sitters. It sure makes going out on a date so much easier. Just a few weeks ago, one of my usual girls who comes, showed up and I asked her what I always do, “have you baked anything good lately?” She is quite the excellent little baker. She said she had been busy baking cowboy cookies. Say, what?! I was really intrigued, especially when she divulged that there were cornflakes in the recipe.
I gathered all of my ingredients a week later, and made them. This cookie may have become my new favorite cookie! They are so flavorful, and cornflakes add this incredible texture. The cornflakes add a crispness, but also a chewiness. Then you add coconut, pecans, chocolate chips, and peanut butter chips. Girl. They are insanely good. The best thing about them – they are HUGE! These are similar in size to what you would order from a cookie shop. So instead of ordering a box of cookies, make these!
Texas Cowboy Cookies
- 2 sticks butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp. vanilla
- 2 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup old fashioned oats
- 1 cup corn flakes
- 1 cup pecans, roughly chopped
- 1/2 cup sweetened coconut flakes
- 1 cup peanut butter chips
- 1 cup semi-sweet chips
- In the bowl of an electric mixer, fitted with a paddle attachment, cream together the butter and sugars. Mix on medium speed until mixture is light and fluffy. About 2-3 minutes.
- Add in the eggs and vanilla, and mix until combined. Scrape down the sides of the bowl.
- Add in the flour, salt, baking powder, baking soda, and oats. Mix until everything comes together and looks evenly distributed. About 1-2 minutes.
- Now it’s time to add in all the yummy mix-ins! Dump your corn flakes, coconut, pecans, and chips. On slow speed, mix until they are incorporated – less than a minute. No need to over mix.
- Using a large cookie scoop, or a 1/4 measuring cup, scoop dough into a large container with a lid. Now, I usually skip this step, but I did it with refrigeration and without, and they are definitely better with refrigeration. Refrigerate the cookie dough balls for at least 1 hour, up to 5 days. These get even better with age in my opinion. The texture of the cookies become really chewy.
- To bake, preheat oven to 350 degrees. Bake about 5 cookie dough balls on each sheet for 12-14 minutes. You want them to be golden around the edges, and slightly shiny in the middle. Let them cool for 10 minutes on the cookie sheet before transferring them to a cooking rack.