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Cowboy Cookies

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  • Author: Jodi
  • Total Time: 42 minutes
  • Yield: 20 to 24 cookies 1x


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.


Units Scale
  • 1 cup butter, softened, I use salted
  • 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


  1. 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.
  2. Add in the eggs and vanilla, and mix until combined, scraping down the sides of the bowl.
  3. Add the baking soda, baking powder, salt, oats and flour. Mix until everything is well combined.
  4. Next add the corn flakes, coconut,  semisweet chocolate chips, milk chocolate chips and peanut butter chips. Mix on LOW speed until just until combined.
  5. 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.
  6. 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