Texas Cowboy Cookies

Texas Cowboy Cookies

  • Serves: Makes about 18 large cookies
Texas Cowboy Cookies

Texas Cowboy Cookies

Diets

  • Vegetarian

Ingredients

  • Refrigerated

    • 2 Eggs, large
  • Breakfast Foods

    • 1 cup Corn flakes
  • Condiments

    • 1 cup Peanut butter chips
  • Pasta & Grains

    • 1 cup Oats, old fashioned
  • Baking & Spices

    • 1 tsp Baking powder
    • 1 tsp Baking soda
    • 1 cup Brown sugar
    • 2 cups Flour
    • 1/2 tsp Salt
    • 1 cup Semi-sweet chocolate chips
    • 1 tsp Vanilla
    • 1 cup White sugar
  • Nuts & Seeds

    • 1/2 cup Coconut flakes
    • 1 cup Pecans
  • Dairy

    • 1 cup Butter

Found on

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups flour, spooned and leveled
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup old fashioned oats
  • 1 cup corn flakes
  • 1 cup pecans, roughly chopped (and toasted!)
  • 1/2 cup coconut flakes
  • 1 cup (6 ounces) peanut butter chips (I used Reeses)
  • 1 cup (6 ounces) semi-sweet chocolate chips

Directions

  • If you want to toast your pecans (you do! you do!) chop them up and throw them in a dry skillet over medium heat. Toast for 3-5 minutes, until fragrant. Dont let them burn! Remove from heat and let cool while you make the dough.
  • In a large bowl or stand mixer, beat the butter until it is light and fluffy.
  • Add both sugars and beat well, scraping sides and bottom.
  • Add eggs and vanilla, beat well.
  • Add the flour but dont mix it in. Add the salt, baking powder, and baking soda to the flour and use a small spoon to blend it with the flour a bit. Then mix in the flour, but stop before its fully incorporated.
  • Add the oats, corn flakes, pecans, and coconut to the bowl. Mix in gently.
  • Add the peanut butter chips and chocolate chips and mix until everything is incorporated. Dont over mix, it will make your dough tough.
  • Chill the dough in the fridge for at least an hour, or up to 24 hours.*
  • Preheat oven to 350 degrees F. Line a couple baking sheets with a silpat or parchment paper.
  • Use a 1/4 cup measuring cup (THINK TEXAS, YALL) to scoop these onto the pan. Leave at least a couple inches in between each ball of dough.
  • Bake at 350 for 12-14 minutes, until the cookies are golden on the edges and they are not too shiny in the middle. (A little shine is okay.)
  • Let cool as long as you can before stuffing your face! These are great dipped in milk.
  • Serves: Makes about 18 large cookies
thefoodcharlatan.com

thefoodcharlatan.com

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Title:

Texas Cowboy Cookies - The Food Charlatan

Descrition:

These Cowboy cookies are crispy on the edges but chewy and moist in the middle, and have a hundred mix-ins that combine to make the Texas of all cookies.

Texas Cowboy Cookies

  • Refrigerated

    • 2 Eggs, large
  • Breakfast Foods

    • 1 cup Corn flakes
  • Condiments

    • 1 cup Peanut butter chips
  • Pasta & Grains

    • 1 cup Oats, old fashioned
  • Baking & Spices

    • 1 tsp Baking powder
    • 1 tsp Baking soda
    • 1 cup Brown sugar
    • 2 cups Flour
    • 1/2 tsp Salt
    • 1 cup Semi-sweet chocolate chips
    • 1 tsp Vanilla
    • 1 cup White sugar
  • Nuts & Seeds

    • 1/2 cup Coconut flakes
    • 1 cup Pecans
  • Dairy

    • 1 cup Butter

The first person this recipe

thefoodcharlatan.com

thefoodcharlatan.com

504 0

Found on thefoodcharlatan.com

The Food Charlatan

Texas Cowboy Cookies - The Food Charlatan

These Cowboy cookies are crispy on the edges but chewy and moist in the middle, and have a hundred mix-ins that combine to make the Texas of all cookies.