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Cowboy Cookies are a favorite in our house. Filled with old-fashioned oats, cornflakes, raisins, pecans, and coconut, they keep a person going in the afternoon and are wonderful to snack on.
(Post modified on 8/31/23.)
My mother-in-law introduced me to this recipe when my husband and I were first married. Only she called them Buffalo Chip Cookies, and the recipe made a whopping 8 dozen cookies! It was massive.
I renamed the recipe–since my husband is himself my cowboy (or horseman). And these are his cookies.
Through the years, these have been our favorite go-to camping cookie, fair cookie, or even picnic cookie. They have so much stuff in them, they could almost qualify for a breakfast cookie. Almost. They are classified as a drop cookie, and are easy to make.
More Drop Cookies to Try
- White Chocolate Cherry Cookies
- Peanut Butter Oatmeal Toffee Cookies
- Gourmet Chocolate Chip Cookies
Ingredients for Cowboy Cookies
(See the full recipe at the bottom of this post.)
- softened butter
- brown sugar
- granulated sugar
- large eggs
- vanilla extract
- all-purpose flour
- baking soda
- baking powder
- old-fashioned oats
- cornflakes cereal, crushed
- shredded sweetened coconut
- pecans, chopped
A Few Notes about the Ingredients
My original recipe called for melted butter, which I used for years. Then I began using softened butter and liked the chewiness that I got from doing that. Either way, they are good.
Use real butter. And large eggs.
Use old-fashioned oats. Not instant oatmeal.
If desired, you may chop the raisins so they are not so big. Our middle daughter is not a big fan of raisins, but will eat these cookies when the raisins have been chopped.
I prefer using chopped pecans, but I’ve also used chopped English walnuts. But they are not as flavorful in this cookie.
Instructions for Making This Recipe
Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
To prepare the crushed cornflakes, I like to place the cereal in a quart-sized freezer bag. Then using a rolling pin, crush the cereal until it is the consistency you desire. With a nut chopper, chop the pecans.
When crushing the cornflakes, place 2 cups of cereal in a plastic freezer bag. Close it up and use your hands or rolling pin to crush the cereal into a crumb. I’ve also substituted Rice Krispies, Corn Chex, and even Honey Bunches of Oats. Corn Flakes is still my favorite. And Honey Bunches of Oats is a close second.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Add in large eggs and vanilla extract, mixing well.
Using a small bowl blend together the all-purpose flour, baking soda, baking powder, and salt. Gradually add to creamed mixture until flour is incorporated.
In another bowl, combine the old-fashioned oats, crushed cornflakes, shredded coconut, raisins, and chopped pecans. Mix in with the cookie dough until fully incorporated.
Drop by heaping tablespoons onto baking sheets lined with parchment paper or a silicone baking mat.
If desired, use a cookie scoop to achieve uniform cookies in each batch. Kids love to use these scoops when they help make cookies!
Bake for 12-14 minutes until golden brown. This recipe will make 3-4 dozen, depending on how big you make your cookies.
I like to make my cookies big. Like the size of a black walnut that still has its hull. Of course, doing this will change the number of cookies you get in the end. But we like them big. Big Cookies = A Happy Cowboy
Serve cookies with a nice big glass of icy milk.
- 1 cup butter softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup old-fashioned oats
- 1 cup cornflakes crushed
- 1 cup shredded sweetened coconut
- 1 cup raisins
- 1 cup pecans chopped
- Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare your Ingredients
- Crush the cornflakes by placing the cereal in a plastic bag and crushing with a rolling pin. Using a nut chopper, chop the pecans.
Make the Cookie Dough
- In a large mixing bowl, cream together the softened butter, brown sugar and granulated sugar. Add large eggs and vanilla extract, mixing well.
- In a small bowl blend together the all-purpose flour, baking soda, baking powder, and salt. Add to creamed mixture until flour is incorporated.
- Mix in the old-fashioned oats, crushed cornflakes, shredded coconut, raisins, and chopped pecans.
- Drop by heaping tablespoons onto baking sheets lined with parchment paper or silicone baking mats.
- Bake in preheated oven for 12-14 minutes until golden brown. Makes 3-4 dozen, depending on how big you make your cookies.
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