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Cowboy Cookies

Everyone else’s first blog post of the year is all about health.

Maybe it’s a smoothie, or maybe it’s a salad.

But I guess this is what makes me different from everybody else.

A nice cookie with never go out of style.

Don’t get me wrong, I mean, after months of binging on sugar, a nice salad sounds crazy delicious.

But someone’s gotta bring the treats, right?

And also I don’t have any other pictures stored since I was kind of dying for a while… so there’s that confession.

Cowboy Cookies-1369

This recipe is insanely amazing though.

When you get sick of your average chocolate chip cookie/chocolate chip oatmeal cookie, these are your new go-to.

They are seriously beautiful. A soft, dough-like cookie with crunchy bits of oatmeal, coconut, pecans and corn flakes. Then you get a smooth bite of warm, melty chocolate that is just going to send you straight to the crazy house if you don’t get another.

I’m a little obsessed with these.

Baby Girl also loves these cookies.

Of course, I don’t know that I would necessarily take her word for it… she does eat crayons if given the opportunity…

Cowboy Cookies

2016-01-20 13:42:32

These cookies are stuffed with chocolate, nuts, coconut and cornflakes. They are hearty and delicious!

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  1. ​1 egg

  2. 1/2 cup butter, softened

  3. 1/2 cup packed brown sugar

  4. 1/4 cup sugar

  5. 2 teaspoons vanilla

  6. 1 cup flour

  7. 1 cup whole oats (not instant or quick cook)

  8. 1 teaspoon baking soda

  9. 1/2 teaspoon salt, or to taste

  10. 1 cup semi-sweet chocolate chips

  11. 3/4 cup Cornflakes

  12. 3/4 cup sweetened shredded coconut

  13. 1/2 cup pecans, roughly chopped


  1. Using an electric mixer with the cookie paddles attached, mix together the egg, butter, sugars and vanilla and beat on medium/high speed until creamed together and well combined. This should take about 4 minutes.

  2. Next, add the flour, oats, baking soda and salt and beat on low speed until just combined. This should take about 1 minute. Lastly, add the chocolate chips, cornflakes, shredded coconut and chopped pecans. Beat on low speed until just combined. This should take about 1 minute.

  3. Using a large cookie scoop, or a 1/4 cup measuring cup make about 13 mounds of dough. Place mounds on a tray, cover with plastic wrap and place in the refrigerator for at least 2 hours.

  4. When ready to bake, preheat oven to 350° F. Line a baking sheet with parchment paper or a baking mat and place balls of dough on prepared baking sheet. Space at least 2 inches apart and bake for 10-12 minutes or until the the edges are just set. Do not over-bake. Cool on the baking sheet for about 10 minutes. Enjoy!

By Averie Cooks

My Mom Taught Me To Play With my food

Make sure to use your cheat day right and make these cookies.

​You will love me forever and ever.

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