These Easy Cowboy Cookies are loaded with chocolate, oats, peanut butter chips, cornflakes, coconut, pecans, and more. They're quick and easy to make, with just an hour of chill time for the dough, and make a great afternoon snack. But be warned - these chewy oatmeal cookies are incredibly addicting!
Servings: 13 cookies
- 1 cup butter softened (2 sticks)
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup old fashioned oats
- 1 cup corn flakes
- 1 cup pecans roughly chopped (and toasted!)
- 1/2 cup coconut flakes
- 6 ounces peanut butter chips (I used Reese's!)
- 6 ounces semi-sweet chocolate chips
Using 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 creamy and well combined, about 4 minutes.
Scrape down the sides of the bowl, and add the flour, oats, baking soda, salt, and beat on low speed until just combined.
Now add the chocolate and peanut butter chips, Cornflakes, coconut, pecans, and beat on low speed until just combined.
Chill the dough in the fridge for at least an hour, or up to 24 hours.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized portions of dough.*
Place on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 12 to 14 minutes, or until edges are lightly golden; don’t overbake. Cookies firm up as they cool.
Allow cookies to cool on baking sheet for about 10 minutes before serving.
Calories: 574kcal | Carbohydrates: 69g | Protein: 8g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 396mg | Potassium: 239mg | Fiber: 4g | Sugar: 43g | Vitamin A: 674IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg