Texas Cowboy Cookies
These cookies are a hearty blend of flavors and textures, featuring chocolate chips, peanut butter chips, oats, and corn flakes, perfect for family gatherings and cozy nights.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure the butter is at room temperature.
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can substitute with whole wheat flour for a healthier version.
- 1 teaspoon baking soda
- 1/2 teaspoon salt Omit if using salted butter.
Add-Ins
- 3 cups rolled oats
- 1/2 cup chocolate chips Can swap for dark chocolate chips or your favorite variety.
- 1/2 cup peanut butter chips
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans Can replace with slivered almonds or walnuts.
- 1/2 cup corn flakes
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla.
Mixing Dry Ingredients
- In a separate bowl, combine the flour, baking soda, and salt. Gradually blend this mixture into the creamed mixture.
- Fold in the oats along with your chosen add-ins: chocolate chips, peanut butter chips, shredded coconut, chopped pecans, and corn flakes.
Baking
- Scoop rounded tablespoons of dough onto ungreased baking sheets, spacing them a couple of inches apart.
- Bake for 10 to 12 minutes, or until the edges turn golden brown.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Store in an airtight container at room temperature for up to a week, or freeze for up to three months.