Go Back

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.
Imprimer la recette Épingler la recette
Préparation 30 minutes
Cuisson 15 minutes
Temps total 45 minutes
Portions: 24 cookies
Plat: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Préparation Notes

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

Préparation
 

Preparation
  1. Begin by ensuring your kitchen is clean and organized. Gather all the necessary ingredients, and preheat your oven to 350°F (175°C).
  2. 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
  1. 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.
  2. Add the eggs and vanilla extract, beating well and scraping the sides as needed.
  3. Gently add the flour, salt, baking powder, and baking soda without mixing yet. Once combined, mix gently to incorporate.
Finalizing the Dough
  1. Fold in the oats, corn flakes, toasted pecans, and coconut flakes.
  2. Add the peanut butter chips and chocolate chips and mix until just incorporated.
Chilling and Baking
  1. Cover the bowl with plastic wrap and chill the dough in the fridge for at least one hour.
  2. 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
  1. Let the cookies cool on the sheets for a few minutes before transferring them to a wire rack.

Notes et conservation

Store cookies in an airtight container at room temperature for up to a week. Cookies can be frozen for up to three months.