Cowboy Cookies
A hearty mix of oats, nuts, and chocolate chips, these cookies embody the spirit of the wild west, offering a delightful blend of flavors and textures that satisfy any sweet tooth.
Ingrédients
Wet Ingredients
- 1 cup butter, softened (2 sticks) Can be swapped with coconut oil or margarine for a dairy-free option.
- 1 cup white sugar
- 1 cup brown sugar Coconut sugar or honey can be used as a natural sweetener.
- 2 large eggs Flaxseed meal or applesauce can be used for an egg-free version.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups flour, spooned and leveled Almond flour or gluten-free flour can be used for gluten sensitivity.
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup old-fashioned oats Quick oats can be used if in a hurry.
- 1 cup corn flakes
- 1 cup pecans, roughly chopped and toasted Toasting enhances flavor.
- 1/2 cup coconut flakes
- 1 6-oz cup peanut butter chips
- 1 6-oz cup semi-sweet chocolate chips
Instructions
Preparation
- Begin by ensuring your kitchen is clean and organized. Gather all the necessary ingredients, and preheat your oven to 350°F (175°C).
- In a dry skillet over medium heat, toast the chopped pecans for 3-5 minutes until fragrant. Remove from heat and let them cool.
Mixing
- In a mixing bowl, beat the softened butter until light and fluffy, about 2-3 minutes. Add white and brown sugars, mixing until well incorporated.
- Add the eggs and vanilla extract, beating well and scraping the sides as needed.
- Gently add the flour, salt, baking powder, and baking soda without mixing yet. Once combined, mix gently to incorporate.
Finalizing the Dough
- Fold in the oats, corn flakes, toasted pecans, and coconut flakes.
- Add the peanut butter chips and chocolate chips and mix until just incorporated.
Chilling and Baking
- Cover the bowl with plastic wrap and chill the dough in the fridge for at least one hour.
- Line baking sheets with parchment paper. Scoop dough onto the sheet using a 1/4 cup measure, spacing them 2-3 inches apart. Bake for 12-14 minutes or until edges are golden brown.
Cooling
- Let the cookies cool on the sheets for a few minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. Cookies can be frozen for up to three months.