You can’t go wrong with good ol’ Cowboy Cookies! Everyone loves these loaded oatmeal cookies with crispy corn flakes cereal, sweet chewy coconut, crunchy pecans, and a triple play of melty chocolate, white chocolate and butterscotch chips.
We’re well into football season now and we’ve definitely got our game day groove going on every weekend. Saturdays are for college football and Sundays (or sometimes Mondays) are planned around the Dallas Cowboys’ games. We live for these fall football weekends and of course all the food that goes along with them!
The Perfect Game Day Cookie
When it comes to game days, I can’t help but bake our favorite cowboy cookies! They’re a crowd pleasing cookie that everyone will cheer for.
We’re from Oklahoma and live in Texas now so cowboy cookies are common and a cookie we’re all crazy about. If you’ve never heard of a cowboy cookie, here’s what you need to know:
They’re big, slightly crisp on the outside and around the edges, super chewy on the inside and loaded with so much greatness…
The Best Cookies You’ll Ever Bake
Cookies packed with different flavors and textures are my FAVORITE. My Kitchen Sink Cookies (they leave nothing out!), Monster Pretzel Cookies, October Harvest Cookies – they all have one thing in common. Some delicious crunch to go with the soft, chewy cookie.
We’re talking hearty oats, crispy cornflakes cereal, sweet chewy coconut, crunchy pecans, and a triple play of melty chocolate, white chocolate and butterscotch chips. Seriously, this is one of the best cookies you’ll ever bake and one you’ll want to bake over and over and over again.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)
Ingredients:
- unsalted butter, softened
- Brown sugar
- Granulated sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Corn flakes cereal
- Quick-cooking oats
- Chopped pecans
- Sweetened shredded coconut
- Semi-sweet chocolate chips
- White chocolate chips
- Butterscotch chips
Supplies:
- Electric mixer fitted with paddle attachment (or hand mixer)
- Baking sheets
- Parchment paper
- 2 TBSP cookie scoop
All mixed together in a thick, buttery, sweet cookie dough…
That’s rolled into big cookie dough balls (because cowboys don’t want small cookies ;))…
And after a quick refrigeration, they’re baked to cookie perfection…
Bake ’em on game day, bake ’em on any day, just bake ’em! Cookie love at first bite…
Storage
Store cookies in an airtight container at room temperature for up to five days.
To freeze the cookie dough for baking later: Take the cookie dough balls out of the freezer and instead of baking, transfer to a freezer-safe plastic container or plastic bag. Return the dough to the freezer and store until ready to bake. Cookie dough can be stored in the freezer for up to 3 months.
To Bake: When craving a cookie, simply remove the number of cookies you want from the freezer and place a few inches apart on a parchment-lined baking sheet.
Bake at 350°F for 12-14 minutes or until cookies are browned around the edges and a little undercooked in the center. Cool cookies completely on the baking sheets.
More of My Favorite Cookie Recipes
I am crazy about cookies! So I could not be more excited to share My Favorite Cookie Recipes. Crafted by a true cookie-lover, these treats are absolute cookie perfection.
- Loaded M&M Cookies: A mouthful of mini chocolate candies in every bite! These Loaded M&M Cookies are chewy, chocolatey and totally delicious!
- My Perfect Chocolate Chip Cookies: Crispy, chewy, sweet, salty, nutty and oh-so chocolatey! My Perfect Chocolate Chip Cookies are cookie perfection!
- Classic Peanut Butter Cookies: With their famous criss-cross pattern and soft, chewy bite, these Classic Peanut Butter cookies are everything a perfect cookie should be. You’ll be hooked at first bite!
- Carrot Cake Cookies: Topped with a white chocolate drizzle, these Carrot Cake Cookies are so delicious and perfect for anytime baking!
- And more!
If you make my Cowboy Cookies, be sure to snap a picture and share it with me @thebakermama on Instagram so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Cowboy Cookies
- Prep Time: 10 mins
- Cook Time: 8 mins
- Total Time: 18 mins
- Yield: 30
- Category: Dessert
Description
You can’t go wrong with good ol’ cowboy cookies! Everyone loves these loaded oatmeal cookies with crispy cornflakes cereal, sweet chewy coconut, crunchy pecans, and a triple play of melty chocolate, white chocolate and butterscotch chips.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 and 1/2 cups cornflakes cereal
- 1 cup quick-cooking oats
- 1/2 cup chopped pecans
- 1/2 cup sweetened shredded coconut
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup butterscotch chips
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until smooth. Beat in the eggs, one at a time, until each is well incorporated. Beat in the vanilla.
- Add the flour, baking powder and baking soda. Mix on low speed until just combined.
- Add the remaining ingredients and mix on low speed again until all ingredients are well distributed throughout the dough.
- Form dough into 2-tablespoon sized balls and place on a parchment-lined baking sheet. Press additional chocolate chips, white chocolate chips and butterscotch chips into the top of each ball of dough, if desired. Refrigerate dough balls for 30 minutes.
- Meanwhile, preheat oven to 350°F and line two additional baking sheets with parchment paper. Remove cookie dough balls form the refrigerator and place a few inches apart on prepared baking sheets. Slightly flatten each ball with the palm of your hand. Bake for 8-10 minutes or until cookies start to turn light brown on top.
- Remove cookies from the oven and let cool on pans for 5 minutes before transferring to a wire rack to cool completely. Repeat baking process with remaining cookie dough balls.
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