What do you get when you combine rolled oats, chocolate chips, shredded coconut, crushed frosted flakes, and chopped pecans? Cowboy Crunch Cookies from Five Heart Home! These loaded cookies offer so much flavour and texture!
I hadn’t made these in awhile but the other day, I was snacking on my son’s baby cookies that I decided it was time to make myself some cookies! And dang, Cowboy Crunch cookies have so much going on that there is bound to be something in them for everyone to like!
The original recipe calls for crushed Corn Flakes but I didn’t have any on hand. Instead, I had a box of half-eaten Frosted Flakes cereal so they have now become my substitution and really help to add the extra crunch!
Besides the yummy chewiness and full flavour, this recipe makes a large quantity! Allowing you to eat half and freeze the other half…that is if you don’t eat them all right away!
How do I enjoy them? I pair a cookie (or two…or three) with a big ol’ glass of milk, makes for the perfect mid-afternoon snack! Is there really a better pair than cookies and milk?
Cowboy Crunch Cookies
Yield: Approx. 4 dozen
2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
3/4 tsp salt
1 cup unsalted butter, room temperature
1 cup light brown sugar, packed
3/4 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 cups rolled oats
2 cups semi-sweet chocolate chips
1 + 1/2 cups sweetened shredded coconut
1 + 1/2 cups crushed Corn Flakes / Frosted Flakes
1 cup pecans, chopped
- Pre-oven to 350 degrees and line baking sheets with parchment paper.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a LARGE bowl (or electric stand mixer bowl), cream together butter and sugars at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and turn speed down to low, beat in the eggs, one at a time. Add vanilla and beat until well combined.
- Keeping speed on low, add in flour mixture until just combined! Using a wooden spoon, stir in oats, chocolate chips, cornflakes/frosted flakes, coconut, and pecans.
- Using cookie scoop or large spoon, scoop roughly 3 tbsp of dough onto prepared baking sheets, leave 2 inches between cookies. Bake for 12-15 minutes or until edges are just turning golden. Allow cookies to cool on baking sheet for 5 minutes before transferring to cooling rack.
Recipe Source: Five Heart Home