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Cowboy Cookies


Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 14 minutes
Chill Time 1 hour
Total Time 1 hour 29 minutes
Servings 24 cookies
Two cowboy cookies sitting next to a pink plate.
Cowboy Cookies are large oatmeal cookies with a crisp edge and soft chewy center loaded with pecans, chocolate chips, caramel, coconut, and cornflakes.

Ingredients  

Instructions

  • In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy.
  • Add the eggs, additional egg yolk, and vanilla and beat just until combined.
  • In a separate large bowl, whisk together the flour, oats, salt, cinnamon, baking powder, baking soda, and cornstarch.
  • Add to the mixing bowl and mix lightly, do not fully incorporate yet.
  • Add the coconut, cornflakes, and pecans and mix just until combined.
  • Fold in the caramel bits and chocolate chips with a rubber spatula.
  • Measure the dough out into 1/4 cup sized portions and roll the dough into tall balls and place on a cookie sheet or in a container and chill for at least 1 hour and up to 48 hours.7
  • Preheat oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat. Make sure there are at least 4 inches between each ball of dough and the edges of the pan, these cookies are big and will spread. Bake for 11 to 14 minutes until the edges are golden brown and the center is still puffy.8
  • Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  1. Make sure you use old fashioned oats. Steel cut are too hard and 1-minute oats will be too soft.
  2. If you don't have cornstarch on hand, you can make these cookies without it, but I think it helps make the cookies even more tender.
  3. Try using frosted flakes for an even sweeter cookie!
  4. For even more flavor, try toasting the pecans in a skillet over medium heat for 3 to 5 minutes, stirring frequently. Allow the pecans to cool completely before adding to the dough.
  5. Instead of caramel bits, you could also use butterscotch chips or additional chocolate chips.
  6. I prefer to use either dark or milk chocolate chips in this recipe, not semi-sweet.
  7. I like to portion out my dough before chilling because it's easier to work with and requires less overall chill time. If you do not portion beforehand, increase chill time to at least 2 hours.
  8. The cookies will look underdone in the center, this is okay as they will continue to cook as they cool and will yield a soft and chewy center this way.
To Freeze:
How To Freeze Cookie Dough: Prepare the dough and roll into balls and place balls on a baking tray in the freezer until frozen, about 1 hour. Transfer the frozen cookies dough balls to an airtight container and store for up to 3 months in the freezer. To bake from frozen, just add a few additional minutes to the bake time.
How To Freeze Cookies: Allow the baked cookies to cool completely before arranging the cookies on a large cookie sheet to freeze for 20 to 30 minutes before transferring to an airtight container. Store for up to 3 months and thaw at room temperature.

Nutrition

Calories: 287.03kcal | Carbohydrates: 37.89g | Protein: 3.14g | Fat: 14.36g | Saturated Fat: 7.11g | Cholesterol: 36.05mg | Sodium: 129.4mg | Potassium: 92.95mg | Fiber: 1.38g | Sugar: 25.02g | Vitamin A: 299.41IU | Vitamin C: 0.34mg | Calcium: 38.43mg | Iron: 1.35mg
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