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Texas Cowboy Cookies

Indulge in these hearty Texas Cowboy Cookies loaded with oats, pecans, coconut, and double the chocolate for a delightful treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup butter, softened (equivalent to 2 sticks)
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
Mix-ins
  • 1 cup old-fashioned oats
  • 1 cup corn flakes lightly crushed
  • 1 cup roughly chopped pecans toast them for added flavor
  • 1/2 cup coconut flakes
  • 1 6-oz cup of peanut butter chips Reese’s brand if preferred
  • 1 6-oz cup of semi-sweet chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until creamy and fluffy, about 2-3 minutes.
  4. Beat in eggs, one at a time, followed by vanilla extract. Ensure the mixture is smooth.
Mixing
  1. Gradually incorporate the dry mixture into the wet ingredients, mixing on low speed or folding gently with a spatula.
  2. Gently fold in oats, corn flakes, pecans, coconut flakes, peanut butter chips, and chocolate chips, distributing evenly.
Baking
  1. Use a cookie scoop to form dough balls, approximately 1.5 inches in diameter, and arrange them on the prepared baking sheets.
  2. Bake each tray in the preheated oven for 15-17 minutes or until cookies are lightly golden and centers appear set.
  3. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Chill the dough for an hour before baking for better shape. Swap pecans for walnuts or add dried fruits for variation. If frozen, bake straight from the freezer with an extra minute or two.