These Cowboy Cookies are filled with corn flakes, peanut butter chips, coconut, semi-sweet and milk chocolate chips. They’re crazy good and will satisfy any cookie craving you might be having.
Cowboy cookies. Have you heard of them? If you have then you know how good they are. If you haven’t heard of them, then let’s talk about these fantastic cookies. Imagine the classic chocolate chip cookie, bumped up a notch by loading it with coconut, cornflakes, semisweet chocolate chips, milk chocolate chips, peanut butter chips.
Sound good?
These cookies have it all my friends. The cornflakes add a bit of crispness, the coconut adds chewiness, the three different chips are a perfect addition and finish off these cookies perfectly.
You all know how much I love cookie dough, right? Can I just say that the dough for these cookies is just stupidly good. I honestly can’t decide which I like more, the dough or the baked cookies.
Lineup of ingredients for Cowboy Cookies:
Cowboy cookies remind me of kitchen sink cookies (you know the cookies that have everything in them except the kitchen sink) because they’re loaded with so many delicious ad-ins.
- Butter
- Sugar
- Brown sugar
- Eggs
- Vanilla
- Flour
- Salt
- Baking soda
- Baking powder
- Old fashioned oats
- Corn flakes
- Coconut flakes
- Peanut butter chips (or you could use butterscotch chips)
- Chocolate chips (semi-sweet and milk)
Can I add nuts?
Yes you can! Most recipes for cowboy cookies I’ve seen have chopped pecans or walnuts in them. I chose to not add nuts because I’m not a fan of them in cookies. If you want to add nuts, add in 1/2 to 3/4 cup of chopped pecan or walnuts.
Some helpful tips for making cowboy cookies:
- Don’t skip the 15-20 minutes in the freezer. It’s a key step to get thick, chewy cookies. It helps the butter solidify and prevents spreading in the oven.
- After adding in the ad-ins (cornflakes, coconut, chips, etc.) keep the mixer on low. This will help keep the ad-ins from getting too broken up.
- You can adjust the amounts of the peanut butter and chocolate chips, but keep it to 2 cups. I feel like 2 cups is the perfect ratio of chocolate chips in the cookies with all the other mix-ins. You can replace the milk chocolate chips with more semisweet chocolate chips, but I don’t recommend replacing the semisweet and using all milk. I am a huge milk chocolate chip fan, but I think using all milk chocolate would make these cookies too sweet.
- I love using old fashioned oats because they give these cookies a great texture, but it’s ok to use quick cooking oats in a pinch.
I’ve made these three times in the last two weeks . . . I am obsessed! Hope you love them as much as we all do.
Print
Cowboy Cookies
- Total Time: 42 minutes
- Yield: 20 to 24 cookies 1x
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 3/4 cups corn flakes cereal
- 2 cups all-purpose flour
- 1/2 cup sweetened coconut flakes
- 1/2 cup milk chocolate chips
- 3/4 cup semisweet chocolate chips
- 3/4 cup peanut butter chips
Instructions
- 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, scraping down the sides of the bowl.
- Add the baking soda, baking powder, salt, oats and flour. Mix until everything is well combined.
- Next add the corn flakes, coconut, semisweet chocolate chips, milk chocolate chips and peanut butter chips. Mix on LOW speed until just until combined.
- Using a large cookie scoop, or a 1/4 measuring cup, scoop dough balls out and place on a large plate or platter. Freeze for 15 minutes.
- While cookie dough is chilling, preheat oven to 350 degrees. Place chilled dough balls on lined cookies sheets, putting only 8 cookies on a cookie sheet at a time. Bake for 12-14 minutes. You want them to be golden around the edges, and slightly shiny in the middle. Let them cool for 5 minutes on the cookie sheet before transferring to a cooling rack.
- Prep Time: 30 mins
- Cook Time: 12 mins
Hi Jodi, thank you for the crock pot recommendation! These look fantastic; and the pictures are fabulous. I make cowboy cookies but have not in ages – thank you for reminding me about them. My recipe is an old Gourmet magazine recipe. They are so good. They have a bit of crisco in addition to the butter in them, which gives them great texture. And they use special K cereal and just the coconut and chocolate chips, no PB chips. I love them, but I will be trying yours. And I agree no nuts, lol. Thanks for always sharing the best recipes with us.
You’re the best Teresa! Enjoy these cookies!