Cowboy Cookies
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.
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 Soft and Chewy Seven Layer Magic Bar Cookies. Chewy oats, sweet coconut, and chocolate is a perfect combo.
Throw in some pecans and Cornflakes reminiscent of Cornflake Chocolate Chip Cookies from the famous Christina Tosi 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.
INGREDIENTS:
DIRECTIONS:
for full recipes please see : www.averiecooks.com
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.
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 Soft and Chewy Seven Layer Magic Bar Cookies. Chewy oats, sweet coconut, and chocolate is a perfect combo.
Throw in some pecans and Cornflakes reminiscent of Cornflake Chocolate Chip Cookies from the famous Christina Tosi 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.
INGREDIENTS:
- 1 large egg
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 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
- 1/2 teaspoon salt, or to taste
- 1 cup semi-sweet chocolate chips
- 3/4 cup Cornflakes or Special K cereal (Frosted Flakes or a similar cereal may be substituted)
- 3/4 cup sweetened shredded coconut
- 1/2 cup pecans, coarsely chopped (walnuts or raisins may be substituted)
DIRECTIONS:
- 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.
- .........................................
for full recipes please see : www.averiecooks.com
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