Cowboy Cookies — These cowboy cookies are packed with oats, chocolate chips, Cornflakes, and shredded coconut. This is a flexible recipe that you can make with different mix-ins to suit whatever is in your pantry!
Addicting Cowboy Cookies Recipe
You don’t have to be a cowboy or cowgirl to love these cookies. I’m neither and couldn’t get enough of them.
I’m not exactly sure why they’re named Cowboy Cookies. Maybe because they’re so hearty and full of texture that after eating them you’ll be ready to go to work out on the ranch for a few hours.
I’ve seen many recipes for them over the years, including Laura Bush’s recipe, and merged various recipes into one for this version.
There are so many textures, flavors, and elements in every bite and it all somehow works. They’re like an Oatmeal Chocolate Chip Cookie with the addition of shredded coconut, which reminds me of my Soft and Chewy Seven Layer Magic Bar Cookies. Chewy oats, sweet coconut, and chocolate is a perfect combo.
Throw in some pecans and Cornflakes, and you’ve got yourself a mouthful. The pecans add a firmer crunch while the Cornflakes add a lighter, crispier crunch. The crunchiness plays off the chewiness from the oats and coconut beautifully.
I’ve seen them called Kitchen Sink Cookies and for good reason. Almost everything but the kitchen sink is in them and it’s the type of recipe that if you want to swap walnuts for the pecans, swap raisins for the chocolate chips, use Special K rather than Cornflakes, or make tweaks given the ingredients in your pantry they’ll probably turn out fine.
What’s in Cowboy Cookies?
To make these hearty cowboy cookies, you’ll need:
- Egg
- Unsalted butter
- Brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Old-fashioned oats
- Baking soda
- Salt
- Semi-sweet chocolate chips
- Cornflakes
- Sweetened shredded coconut
- Chopped pecans
How to Make Cowboy Cookies
To make this easy cookie recipe, you’ll first need to cream together the egg, sugars, butter, and vanilla until well combined and slightly pale in color. Scrape down the sides of the bowl, then add in the flour, baking soda, salt, and oats. Keep mixing until just combined.
Gently fold in the coconut, chocolate chips, and chopped pecans before scooping the cookies into balls and placing on a baking sheet. You’ll need to refrigerate the cookie dough for a minimum of 2 hours before baking.
Once in the oven, these cowboy cookies will need to bake for roughly 10 to 12 minutes. You’ll know they’re ready to come out of the oven when the edges are set. The tops may seem pale and glossy still, but remember that the residual heat inside the cookies will finish cooking them once they’re on your counter.
Is There an Egg Substitute I Can Use?
I’m not sure! I’ve only ever made these cookies as written, so I don’t know if an egg substitute would work in these cowboy cookies. If you use an egg substitute and get good results, please leave a comment down below so I can try it out myself!
Can I Prep These in Advance?
Very easily, yes. The cookie dough can be chilled for up to 5 days before baking it, or you can freeze the cookie dough balls and bake them whenever a cookie craving hits. You can also bake the cookies all at once and freeze them. You can reheat pre-baked cookies in the oven or set them on the counter to thaw.
Tips for Making Cowboy Cookies
When making these cowboy cookies, you MUST use old-fashioned oats (aka rolled oats). Instant oats will dry out these cookies, and steel cut would be barely edible.
If you want to make your oatmeal cookies even prettier, stick a few extra chocolate chips on top of each cookie dough ball before baking the cookies. It’s not necessary, but it adds a little something extra to them.
If you have a nut allergy, you can omit the nuts altogether. Like I said, this is a fairly flexible cookie recipe and can be tailored to fit whatever you have lying in the back of your pantry.
Here’s how to make Cowboy Cookies from scratch!
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Cowboy Cookies
Ingredients
- 1 large egg
- ½ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup old-fashioned whole-rolled oats, not quick-cook or instant
- 1 teaspoon baking soda
- ½ teaspoon salt, or to taste
- 1 cup semi-sweet chocolate chips
- ¾ cup Cornflakes or Special K cereal, Frosted Flakes or a similar cereal may be substituted
- ¾ cup sweetened shredded coconut
- ½ cup pecans, coarsely chopped (walnuts or raisins may be substituted)
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, oats, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, Cornflakes, coconut, pecans, and beat on low speed until just combined, about 1 minute.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough.*
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 to 12 minutes (11 minutes in my oven is just right), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Easy Cookie Recipes:
The Best Oatmeal Chocolate Chip Cookies – Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!
The Best Soft and Chewy Chocolate Chip Cookies — My favorite recipe for chocolate chip cookies! Just one bite and I think you’ll agree!
Loaded Oatmeal Chocolate Chip Cookies – Soft, chewy, and loaded with chocolate! Sinking your teeth into a thick, hearty cookie is the best!
Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies — 3 favorite cookies combined into 1 so you don’t have to choose!! Easy, no-mixer recipe, and always a hit!
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies – No butter & no mixer used in these easy cookies dripping with chocolate!
Soft and Chewy Oatmeal Scotchies Cookies – My favorite classic oatmeal cookie base loaded with sweet butterscotch chips! A classic cookie that you’ve just got to try!
Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies – A healthier twist on dough-in-a-tube and made with whole wheat flour. Chewy, loaded with texture and hearty!
Chocolate Chip Peanut Butter Oatmeal Cookies – A trifecta of favorite ingredients, all rolled into an easy, soft, and chewy cookie!
Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies — Between the molasses and pumpkin pie spice, the cookies are bursting with fall flavors.
what could i use instead of the egg?
Not sure. I’ve only made the recipe using an egg and the way it’s written.
These are fantastic! Followed recipe and chilled for about 2 days. Wonderful! Shared with a friend who immediately called and asked for recipe :)
Thanks for trying the recipe and I’m glad it came out great for you!
What can I substitute for an egg?
I don’t know.
MADE THESE and they are AWESOME! In fact pinned them last week and have made them 3 times! The recipe is so easy and the cookies look just as awesome in real life as in your photos!
These are now a family favorite!
Thanks for trying the recipe and I’m glad it came out great for you and that you’ve made them 3 times! Thanks for saying they’re as awesome in real life as in the photos :) and for pinning!
Hi Averie, I found your recipe on Pinterest, no surprise and pinned to try. I read recipes like others read stories about gardening, what was fun is I love that the recipe can be changed for ingredients I have in my cupboard, different than most recipes.
So today I made these for a lunch meeting and they disappeared! I think I ate 6, whew I wont be making these very often. I have no willpower!!
And I would like to invite you to share on my #OMHGWWso I can feature your recipe next week.
Have a great week!
Karren
Thanks for trying the recipe and glad it came out great for you!
As long as your feature includes linking to my blog rather than reprinting the recipe, go ahead. Thanks!
These are really good! I’m milk free for now with my little one having a milk allergy and these were good with the dairy free alternatives. My sweet tooth is satisfied, which is so nice since other recipes were an epic fail with the alternatives. Thanks for sharing!
Thanks for trying the recipe and I’m glad it came out great for you! Even with the DF alternatives and glad your sweet tooth was satisfied!
I baked these last night. I have searched high and low for a better cookie recipe. This recipe is hands down my most favorite. I loved it and so did my family. I actually mixed it together on Saturday, shaped balls, and then popped them in the freezer. Baked a few last night. Phenomenal. Thank you.
Thanks for trying the recipe and I’m glad it came out great for you! Glad to hear this is your favorite cookie recipe of all time, hands down!
I just made these. They are soooooo goooood!!! My husband doesn’t like oatmeal cookies but he loves these. He likes all the flavors and different textures. Thanks for sharing your recipes!!
Thanks for trying the recipe and I’m glad it came out great for you! Glad your husband likes oatmeal cookies now :)
I love cookies?
I am participating in a cookie exchange this weekend, so I have been browsing cookie recipes for weeks. I was excited to try the Cowboy cookies. Not sure what happened, but my cookies tasted like cardboard :(
I will definitely try some of the other cookies on your site. They all look so delicious!
With these cookies, if you accidentally over-measure the flour or the oats, they could become dry and/or overbaking. With all those yummy add-ins, I know there’s so much flavor in these cookies! I would use a lighter hand measuring next time as well as a bit less time in the oven and I bet you’ll be happier!
I do not have cornflakes on hand, can I make it without, or is there something else to use?
I listed various options you can use of other cereals if you read through the blog post. Enjoy!
I love this recipe Averie. I made it last night and baked them this morning. I made them exactly as stated. I wouldn’t change a thing. You’re cookie recipes always come out moist and delicious. Thanks!
Thanks for trying the recipe and I’m glad it came out great for you!
What do you suggest using, cornflakes, special k, or frosted flakes?
Whatever you have on hand, really it’s up to you what you like best. I use whatever I have around and open.
OMG the cookies. .Drool!
These are delicious!! I love the shredded coconut–fantastic touch.
Thanks for trying the recipe and I’m glad it came out great for you!
PAssed the husband taste test! Used a mixture of white and semi-sweet morsels with frosted flakes.
Love it! Thanks for sharing and they truly are ‘kitchen sink cookies’ — you can toss just about anything in and they’ll work!