Cowboy Cookies
These classic cowboy cookies are loaded with oats, coconut, cornflakes, and chocolate chips for the perfect mix of chewy and crunchy. They’re hearty, dependable, and ideal for baking a big batch to share with family and friends.
Cowboy Cookies
Hearty cowboy cookies made with oats, coconut, cornflakes, and chocolate chips. Chewy, lightly crisp, and perfect for feeding a crowd.
Ingredients
- 1-1/2 cup butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vinegar (yes, vinegar)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups old-fashioned oats
- 2 cups cornflakes do not crush
- 1 cup flaked coconut
- 1 (12 ounce) package chocolate chips
Instructions
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or lightly grease.In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.Add eggs and vinegar; mix until fully combined.In a separate bowl, whisk together flour, baking soda, baking powder, and salt.Gradually add dry ingredients to the butter mixture and mix until just combined.Stir in oats, cornflakes (do not crush), coconut, and chocolate chips until evenly distributed.Using a cookie scoop, drop dough onto prepared baking sheets, spacing cookies about 2 inches apart.Bake for 10–12 minutes, until edges are lightly golden and centers are set.Let cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.Store in an airtight container.
Notes
- Do not crush the cornflakes — they provide the signature crunch in these cookies.These cookies freeze well after baking; cool completely before freezing.For softer cookies, remove from the oven while centers are still slightly pale.
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