Texas Cowboy Cookies

• Vegetarian

• 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 thefoodcharlatan.com

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.