These Wyoming Cowboy Cookies are everything you could want in a cookies—and more! They're packed full of toasted pecans and coconut, chocolate and peanut butter chips, chewy oats, and crunchy cornflakes. They're crispy on the edges with a deliciously chewy center.
Prep Time15 minutesmins
Cook Time12 minutesmins
Total Time27 minutesmins
Servings: 36
Calories: 183kcal
Ingredients
2/3cupchopped pecans
1/2cupcoconut flakes
1cupbuttersoftened (2 sticks)
1cupwhite sugar
1cupbrown sugar
2large eggs
1teaspoonvanilla
1¾cupsflourspooned and leveled
1cupold fashioned oats(not quick cooking)
1teaspoonbaking powder
1teaspoonbaking soda
1teaspoonsalt
1cupcorn flakes
1cupsemi-sweet chocolate chips
1cuppeanut butter chips
Instructions
Preheat the oven to 350˚F.
On a baking sheet spread the pecans and coconut into a single layer. Toast in oven for 4-6 minutes or until the coconut starts to get golden brown. Remove and let cool.NOTE: Carefully watch this to ensure you don't burn the coconut. It will happen fast!
Combine the butters, sugars, eggs, and vanilla in a large bowl. Beat until light and fluffy.
Stir in the flour, oatmeal, baking powder, baking soda and salt. Mix to combine.
Add the pecans, coconut, corn flakes, chocolate chips, and peanut butter chips and stir gently until combined.
Place rounded tablespoonfuls on a cookies sheet about 2 inches apart. (These cookies will spread, so give them some room!)
Bake for 11-13 minutes or until the edges are golden brown. The centers will still be a bit soft but will continue to set as they cool.
Let set on the cookie sheet for 2 minutes then move to a wire cooling rack.
Notes
Substitutions: Feel free to swap out any of the mix-ins. Try other nuts or baking chips to customize your cookies. How to Store:To save leftovers, place in an airtight container and store:
On the counter for 2-3 days
In the refrigerator for up to a week
In the freezer for up to 2 months.
How to Scale: This recipe makes 36 cookies, but you can easily double or halve the recipe to suit your needs.