cowboy cookies

Ranger cookies are packed with all of the goodness of a traditional chocolate chip cookies, with a special added crunch!

Ranger Cookies

sugar

brown sugar

butter (, softened)

eggs

baking soda

baking powder

salt

vanilla extract

oats

all-purpose flour

chocolate chips (, milk

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl cream the butter and sugars together. Add eggs and vanilla and mix until incorporated. 

Add flour, baking powder, baking soda, salt, and oats and stir well to combine. Stir in corn flakes and chocolate chips.

Spoon large tablespoons of the dough onto prepared cookie sheet. 

Bake at 350 degrees F for 10-12 minutes or until set on the top.

Cowboy Cookies are scrumptious treats filled with chocolate chips, oatmeal and chopped pecan.  They are slightly crispy on the outside and soft with just a touch of chewy on the inside.

Cowboy Cookies

all purpose flour

butter

vanilla

chocolate chips

pecans

sweetened coconut flakes (optional)

Preheat oven to 375 degrees.  Cover baking sheets with parchment paper or silicone baking mats.

In a bowl whisk together the flour, baking soda, baking powder and salt; set aside.

Using a mixer cream butter and sugars until light and fluffy. Add eggs one at a time; mix just until combined.  Mix in vanilla and add flour mixture in 3 parts. Continue mixing until combined scraping down the bowl and beaters as you go.

Stir in the chocolate chips, rolled oats, chopped pecans and flaked coconut (optional). Drop by rounded 1 1/2 tablespoons on to parchment covered baking sheets. Press down just a tad with the palm of your hand.  Bake until lightly browned; 9-11 minutes.   Let the cookies cool 5 minutes before moving them to cookie cooling racks.

coconut pecans and chocolate?  I just really love them all and those photos make me want to dive right into those cookies ALL OF THEM!

All of my favourite things in one cookie. What a great recipe!

This is really good! My kids loved these cookies!

Hubby just mixed up a batch! Can’t wait to try them!

These cookies are everything! They have so much flavor! We had a great time baking them in the kitchen with the kids!

I love that these are crispy but super chewy and soft in the inside. They're not super fancy but they're homey and always a hit with my family!

I really loved how easy this is to make! I'm definitely making it again!

These cookies are so yummy. Thanks for sharing the recipe. I bake for some of the ladies at my church and these cookies were requested after the first time I shared them.

So yummy! I substituted coconut oil for butter. Wow! Loved the flavor!

Just made this DELISH!!! everyone loved them will definitely be making again 😁👏👏👏👏😍🥰

These are definitely a treat. They are rich and delicious. Obviously they were extremely popular

These Cowboy cookies look absolutely amazing. I can't wait to try them out.

I have never heard of cowboy cookies but oh my goodness they sound amazing! Pecans are my fav! I will definitely be trying this soon!

I've never heard of cowboy cookies before but this is worth a try. I think the kids will love it

Chewy oats, sweet coconut, crunchy pecans, peanut butter, and plenty of chocolate!! A true &#x27;kitchen sink&#x27; cookie that stays soft and chewy! Everyone (not just cowboys) loves these cookies!!

Peanut Butter Cowboy Cookies

(1 stick) unsalted butter, softened

peanut butter

light brown sugar, packed

old-fashioned whole-rolled oats (not quick-cook or instant)

salt,

semi-sweet chocolate chips

Cornflakes

3/4 cup sweetened shredded coconut

pecans, coarsely chopped (walnuts or almonds may be substituted)

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, peanut butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.

Stop, scrape down the sides of the bowl,...

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...

Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 15 equal-sized mounds of dough and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.

Place mounds on a large plate or tray,...

Place mounds on a large plate or tray, cover with plastic wrap, 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...

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 (I baked 11 minutes), 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...

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.

Soft and chewy cookies with loads of chocolate chips, chopped pecans, oats, and coconut. These jumbo-sized cowboy cookies are the BEST!

cinnamon

butter (softened (2 sticks))

white sugar

old fashioned oats

shredded coconut (sweetened)

Combine flour, cinnamon, salt, and baking soda. Set aside.

Cream butter and sugars in a separate bowl for 2-3 minutes using an electric mixer.

Mix in eggs and vanilla.

Add flour mixture and oats to wet ingredients. Mix.

Stir in chocolate chips, coconut, and pecans.

Cover bowl and chill cookie dough for 30 minutes.

Preheat oven to 350 degrees and cover baking sheets with parchment paper.

Scoop dough into 1/4 cup portions (4 Tbsp). and roll into balls.

Bake cookies, 6 cookies to a sheet, for 14-15 minutes.

Add a few extra chocolate chips to the top of each baked cookie, if desired.Let cookies cool ON the BAKING SHEET for 10-15 minutes. Cookies will seem undercooked at first but will finish baking on the baking sheets.

https://content.jwplatform.com/videos/NLuQBpUC.mp4

cowboy cookies.mp4

These amazing cowboy cookies are like the very best oatmeal cookie LOADED with chocolate, coconut and pecans. Guaranteed to please so make a double batch!

all-purpose flour (120 grams)

tsp baking soda

tsp salt (5 grams)

unsalted butter (113 grams, room temperature)

light-brown sugar (113 grams)

tsp pure vanilla extract (10 milliliters)

coconut

semisweet chocolate chips (150 grams)

In a medium bowl, whisk together the flour, salt, and baking soda; set aside.

Combine the butter with both sugars; beat on medium speed until light and fluffy.

Reduce speed to low; add the vanilla and eggs. Beat until well mixed, about 1 minute.

Add flour mixture; mix until almost combined then scrape the bowl down.

Mix in the oats, pecans, shredded coconut, and chocolate chips. Chill dough for one hour to overnight.

Heat oven to 375 degrees. Use an ice cream scooper (two tablespoons) to drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.

Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

https://www.youtube.com/watch?v=UbVZI3q2CNQ

These delicious cowboy cookies are easy to make and packed with enough oats, chocolate chips, shredded coconut, and pecans to keep everyone full and happy. You’ll love the big bold flavor and play of textures in this easy to make, scrumptiois cookie.

RECIPE: https://preppykitchen.com/cowboy-cookies/

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These easy Cowboy Cookies are chewy, hearty and delicious! The perfect blend of chocolate chips, oats, coconut and pecans in this scrumptious Cowboy Cookie recipe are sure to be a hit with friends and family! Great for an after school snack or with a cup of coffee!

unsalted butter,

brown sugar (packed)

eggs (room temperature)

Preheat the oven to 350°F.

In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a large mixing bowl or the bowl of a stand mixer, beat butter until smooth and creamy, about 1 minute.

Gradually add in both granulated sugar and brown sugar, and beat until fully combined.

Add eggs, one at a time, mixing well after each addition. Add vanilla extract and mix until thoroughly incorporated.

Gradually stir in the flour mixture until just combined.

Stir in the chocolate chips, oats, coconut, and pecans.

Using a large cookie scoop, scoop out 3 tablespoons of cookie dough, roll into balls and place on an ungreased cookie sheet or silicone baking mat.

Bake the cookies for 9 to 11 minutes, or until the cookies just start to turn golden brown on the edges. Do not overbake.

Let the cookies rest for 5 minutes on the cookie sheet before transferring them to a wire rack to cool completely.

https://content.jwplatform.com/videos/gnNNTkjS.mp4

These delicious Cowboy Cookies are sure to be a hit with friends and family! This easy Cowboy Cookie recipe is the perfect combination of chewy, hearty and delicious with the perfect blend of chocolate chips, oats, coconut and pecans. Great for an after school snack or with a cup of coffee!

Cowboy Cookies Recipe

These Wyoming Cowboy Cookies are everything you could want in a cookies—and more! They&#39;re packed full of toasted pecans and coconut, chocolate and peanut butter chips, chewy oats, and crunchy cornflakes. They&#39;re crispy on the edges with a deliciously chewy center.

Wyoming Cowboy Cookies

coconut flakes

flour

old fashioned oats ((not quick cooking))

corn flakes

peanut butter chips

Preheat the oven to 350˚F.

On a baking sheet spread the pecans and coconut into a single layer. Toast in oven for 4-6 minutes or until the coconut starts to get golden brown. Remove and let cool.NOTE: Carefully watch this to ensure you don&#39;t burn the coconut. It will happen fast!

Combine the butters, sugars, eggs, and vanilla in a large bowl. Beat until light and fluffy.

Stir in the flour, oatmeal, baking powder, baking soda and salt. Mix to combine.

Add the pecans, coconut, corn flakes, chocolate chips, and peanut butter chips and stir gently until combined.

Place rounded tablespoonfuls on a cookies sheet about 2 inches apart. (These cookies will spread, so give them some room!)

Bake for 11-13 minutes or until the edges are golden brown. The centers will still be a bit soft but will continue to set as they cool.

Let set on the cookie sheet for 2 minutes then move to a wire cooling rack.

These cookies are a perfect way to quiet your sweet tooth.  The brown butter adds depth of flavor and the final results are the perfect mix of chewy delicious oatmeal and chocolate cookies.  A pinch of salt on top is optional, but adds one more layer of flavor.  Make a batch to share or make some and freeze the extra for when you need to treat yourself!

Cowgirl Cookies

unsalted butter

cornstarch

walnuts

Brown butter in a skillet over medium heat until a nutty brown color. It will most likely foam up and have a few brown specks in it.  This is to be expected. It should smell toasted and be a light golden brown, be careful not to let it burn. Let cool slightly while you gather the remaining ingredients.

Beat together brown butter, brown sugar and white sugar in your mixing bowl. Set aside to cool slightly.

In another bowl, combine the flour, cornstarch, baking soda, baking powder and salt. Stir with a whisk.

Add the eggs to the butter mixture, one at a time, mixing after each until incorporated. Stir in the vanilla.

Add the flour mixture to the wet ingredients a little at a time and beat until combined.

Stir in the oats, walnuts or pecans and chocolate chips.

Refrigerate the dough for at least one hour.

Preheat oven to 350°F. Use a medium cookie scoop (or a about 1½ Tablespoons) of dough per cookie onto a cookie sheet and bake for 8 to 10 minutes.

When you remove it from the oven, sprinkle each cookie with a pinch of sea salt if desired. 

Cool on baking sheet for 5 minutes, then remove onto a cooling rack.  Once completely cooled, store in an airtight container at room temperature or freeze until ready to eat. 

Top 9 cowboy cookies recipes from across the web

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Ranger Cookies

Cowboy Cookies

Cowboy Cookies

Peanut Butter Cowboy Cookies

Cowboy Cookies

Cowboy Cookies

Cowboy Cookies

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Cowgirl Cookies

Top 9 cowboy cookies recipes from across the web

The most viewed cowboy cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ranger Cookies

Cowboy Cookies

Cowboy Cookies

Peanut Butter Cowboy Cookies

Cowboy Cookies

Cowboy Cookies

Cowboy Cookies

Wyoming Cowboy Cookies

Cowgirl Cookies

The most viewed cowboy cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine