Wyoming Cowboy Cookies
These Wyoming Cowboy Cookies are a delightful blend of textures and flavors, loaded with chocolate and peanut butter chips!
Equipment
- Mixing bowls
- Cookie sheet
- Parchment Paper
- Measuring cups and spoons
- Electric Mixer
Ingredients
- 2/3 cup chopped pecans
- 1/2 cup coconut flakes
- 1 cup butter, softened (2 sticks)
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- 1 cup old-fashioned oats (not quick cooking)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup corn flakes
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chips
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, white sugar, and brown sugar until light and fluffy (about 3-5 minutes).
- Add the eggs and vanilla extract; beat until fully combined.
- In another bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Fold in the chopped pecans, coconut flakes, corn flakes, chocolate chips, and peanut butter chips.
- Scoop rounded tablespoons of dough onto a parchment-lined cookie sheet, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes for enhanced flavor and texture.
- Consider adding a teaspoon of cinnamon for a warm winter flavor.
- Use parchment paper to prevent sticking and ensure even baking.