Peanut Butter Cowboy Cookies are a delightful twist on the classic cookie, blending rich peanut butter flavor with a satisfying crunch from Cornflakes and a chewy texture from oats and coconut. The semi-sweet chocolate chips and pecans add a touch of indulgence, making these cookies a crowd-pleaser.
Peanut Butter Cowboy Cookies
Ingredients
- Wet Ingredients:
- 1 large egg
- ½ cup unsalted butter, softened
- Heaping ½ cup creamy peanut butter
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- Dry Ingredients:
- 1 ¼ cups all-purpose flour
- 1 cup old-fashioned whole-rolled oats (not quick-cook or instant)
- 1 teaspoon baking soda
- ½ teaspoon salt, or to taste
- Mix-Ins:
- 1 cup semi-sweet chocolate chips
- ¾ cup Cornflakes or Special K cereal (Frosted Flakes or a similar cereal may be substituted)
- ¾ cup sweetened shredded coconut
- ½ cup pecans, coarsely chopped (walnuts or almonds may be substituted)
Instructions
- Prepare the Dough:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, add the egg, butter, peanut butter, light brown sugar, granulated sugar, and vanilla extract.
- Beat on medium-high speed until the mixture is creamy and well combined, about 3 to 4 minutes.
- Stop and scrape down the sides of the bowl as needed.
- Incorporate Dry Ingredients:
- Add the flour, oats, baking soda, and salt.
- Beat on low speed until just combined, about 1 minute.
- Add Mix-Ins:
- Add the chocolate chips, Cornflakes, coconut, and pecans.
- Beat on low speed until just combined, about 1 minute.
- Form Cookies:
- Using a large cookie scoop, a ¼-cup measure, or your hands, form approximately 15 equal-sized mounds of dough.
- Flatten each mound slightly. For a visually appealing finish, strategically place a few chocolate chips on top of each mound by taking chips from the underside and adding them on top.
- Place the dough mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Do not skip chilling the dough as it helps prevent the cookies from baking too thin and spreading too much.
- Bake the Cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with a Silpat or spray with cooking spray.
- Place the chilled dough mounds on the baking sheet, spaced at least 2 inches apart. (Bake about 8 cookies per sheet).
- Bake for about 10 to 12 minutes (11 minutes is usually perfect), or until the edges have set and the tops are just set, even if they appear slightly undercooked, pale, and glossy in the center. Avoid overbaking as the cookies will firm up as they cool.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for about 10 minutes before serving. It’s recommended to let them cool completely on the baking sheet rather than transferring them to a wire rack.
Description and Tips
Tips for Best Results:
- Chilling the Dough: This step is crucial. Chilled dough prevents the cookies from spreading too much during baking, ensuring they stay thick and chewy.
- Mix-Ins Variations: Feel free to customize the mix-ins based on your preference. Swap pecans for walnuts or almonds, or use different types of cereal for added texture.
- Baking Time: Keep an eye on the cookies and avoid overbaking. They should look slightly underdone in the center when you take them out of the oven; they will continue to firm up as they cool.
- Storage: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Enjoy these Peanut Butter Cowboy Cookies with a glass of milk or your favorite beverage for a perfect treat!
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