Description

Wyoming Cowboy Cookies are hearty, chewy cookies loaded with toasted pecans, coconut flakes, oats, corn flakes, semi-sweet chocolate chips, and peanut butter chips. These cookies combine a delightful mix of textures and flavors, from crunchy nuts and cereal to melty chocolate and chewy oats, all baked to golden perfection. Perfect for a satisfying sweet treat with a bit of a cowboy kick.

Ingredients

Scale

Toasted Mix

2/3 cup chopped pecans
1/2 cup coconut flakes

Wet Ingredients

1 cup butter, softened (2 sticks)
1 cup white sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

1¾ cups all-purpose flour (spooned and leveled)
1 cup old fashioned oats (not quick cooking)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Add-ins

1 cup corn flakes
1 cup semi-sweet chocolate chips
1 cup peanut butter chips

Instructions

Preheat and Toast Nuts and Coconut: Preheat your oven to 350˚F (177˚C). Spread the chopped pecans and coconut flakes in a single layer on a baking sheet. Toast them in the oven for 4-6 minutes, watching carefully to ensure the coconut turns golden but does not burn. Remove from the oven and let cool.
Mix Wet Ingredients: In a large mixing bowl, combine the softened butter, white sugar, brown sugar, eggs, and vanilla extract. Beat the mixture until it becomes light and fluffy, incorporating air for a tender cookie texture.
Add Dry Ingredients: Stir in the flour, old fashioned oats, baking powder, baking soda, and salt. Mix gently until all dry ingredients are combined with the wet mixture, forming a cookie dough base.
Incorporate Toasted Mix and Add-ins: Fold in the cooled toasted pecans and coconut flakes along with the corn flakes, semi-sweet chocolate chips, and peanut butter chips. Stir until everything is evenly distributed throughout the dough.
Shape Cookies: Drop rounded tablespoonfuls of the dough onto a cookie sheet, spacing them about 2 inches apart to allow room for spreading during baking.
Bake: Bake the cookies in the preheated oven for 11-13 minutes, or until the edges are golden brown. The centers will remain slightly soft but will set as the cookies cool.
Cool: Let the cookies cool on the cookie sheet for 2 minutes to firm up, then transfer them to a wire cooling rack to cool completely.

Notes

Watch the coconut carefully while toasting as it can burn quickly once it starts to brown.
For softer cookies, pull them out closer to 11 minutes; for crispier edges, bake closer to 13 minutes.
Make sure to use old fashioned oats for texture; quick oats will change the cookie consistency.
The corn flakes add a subtle crunch that pairs well with the peanut butter chips.
You can store these cookies in an airtight container at room temperature for up to 5 days.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Cowboy Cookies, chewy cookies, oats cookies, peanut butter chips, chocolate chips, toasted coconut, pecan cookies, corn flakes cookies