Description
Wyoming Cowboy Cookies are a deliciously hearty treat packed with a delightful mix of toasted pecans, coconut flakes, oats, corn flakes, chocolate chips, and peanut butter chips. These cookies combine a rich buttery base with a perfect balance of crunchy and chewy textures, baking up to golden-brown perfection for an irresistible snack or dessert.
Ingredients
Dry Ingredients
- 1¾ cups flour (spooned and leveled)
- 1 cup old fashioned oats (not quick cooking)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup corn flakes
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chips
Wet Ingredients
- 1 cup butter (softened, 2 sticks)
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Toasted Ingredients
- 2/3 cup chopped pecans
- 1/2 cup coconut flakes
Instructions
- Preheat and toast nuts: Preheat the oven to 350˚F. Spread the chopped pecans and coconut flakes evenly on a baking sheet and toast in the oven for 4-6 minutes until the coconut starts to turn golden brown. Watch carefully to prevent burning. Remove and let cool.
- Cream butter and sugars: In a large bowl, combine the softened butter, white sugar, and brown sugar. Beat the mixture until it is light and fluffy. Then add in the eggs and vanilla extract, mixing well to incorporate.
- Combine dry ingredients: Stir together the flour, old fashioned oats, baking powder, baking soda, and salt. Gradually mix these dry ingredients into the butter mixture until just combined.
- Add toasted and mix-ins: Gently fold in the toasted pecans and coconut flakes, corn flakes, semi-sweet chocolate chips, and peanut butter chips until evenly distributed throughout the dough.
- Shape cookies: Using a rounded tablespoon, drop cookie dough balls onto a cookie sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 11-13 minutes until the edges are golden brown. The centers will still be slightly soft but will firm up as they cool.
- Cool: Let the cookies set on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Carefully watch the coconut when toasting to prevent burning, as it can brown quickly.
- Use old fashioned oats instead of quick oats for better texture.
- The cookies spread while baking, so space the dough balls adequately on the baking sheet.
- Centers may appear soft when done but will firm up as they cool.
- For chewier cookies, slightly reduce baking time.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
