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Cowboy Cookies

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  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Total Time: 18 mins
  • Yield: 30
  • Category: Dessert


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.


  • 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
  • 11/2 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


  1. 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.
  2. Add the flour, baking powder and baking soda. Mix on low speed until just combined.
  3. Add the remaining ingredients and mix on low speed again until all ingredients are well distributed throughout the dough.
  4. 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.
  5. 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.
  6. 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.