Texas Cowboy Cookies

Everything’s bigger in Texas and these Cowboy cookies (sometimes called Texas Cow Chips) are no exception. They are crispy on the edges but chewy and moist in the middle, and have about a hundred mix-ins that all combine to create the Texas of all cookies.

  • 1 cup (2 sticks) butter, softened
  •  1 cup white sugar
  •  1 cup brown sugar
  •  2 large eggs
  •  1 teaspoon vanilla
  •  2 cups flour, spooned and leveled
  •  1/2 teaspoon salt
  •  1 teaspoon baking powder
  •  1 teaspoon baking soda
  •  1 cup old fashioned oats
  •  1 cup corn flakes
  •  1 cup pecans, roughly chopped (and toasted!)
  •  1/2 cup coconut flakes
  •  1 cup (6 ounces) peanut butter chips (I used Reese's)
  •  1 cup (6 ounces) semi-sweet chocolate chips
  1. If you want to toast your pecans (you do! you do!) chop them up and throw them in a dry skillet over medium heat. Toast for 3-5 minutes, until fragrant. Don't let them burn! Remove from heat and let cool while you make the dough.
  2. In a large bowl or stand mixer, beat the butter until it is light and fluffy.
  3. Add both sugars and beat well, scraping sides and bottom.
  4. Add eggs and vanilla, beat well.
  5. Add the flour but don't mix it in. Add the salt, baking powder, and baking soda to the flour and use a small spoon to blend it with the flour a bit. Then mix in the flour, but stop before it's fully incorporated.
  6. Please visit Texas Cowboy Cookies for full instructions.

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