Cowboy Cookies



1 cup brown sugar (200g)

1 cup granulated sugar (200g)

1 cup butter, softened (230g)

2 eggs

1 tbsp. vanilla (15ml)

2 cups flour (250g)

1 tsp. baking soda (6g)

½ tsp. baking powder (2g)

½ tsp. salt (2g)

1 tbsp. cinnamon (7g)

1 cup rolled oats (90g)

1 cup coconut (85g)

2 cups cornflakes (150g)

1/2 cup chocolate chips (80g)

1 cup dried raisins or currants (150g)

1 cup chopped pecans (100g)


Using an electric hand mixer, cream together the sugars with the butter in a large mixing bowl. Add the eggs and vanilla, mixing until smooth. Set aside.

In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Stir until well combined. Add spoonfuls of the dry mixture into the butter mixture, combining with the electric hand mixer until well combined.

Using your spoon, stir in the oats, coconut, cornflakes, chocolate chips and chopped pecans. (The dough will become too thick for most hand mixers to manage.)

Measure the dough into 2oz. (56g) portions for Texas sized cookies or 1oz (28g) portions for standard sized cookies. Roll into balls and chill for at least 1 hour.

Heat your oven to 375°F (190°C). Line cookie sheet with parchment paper and arrange chilled cookies on pan. Bake for 10-12 minutes, until the cookies are golden brown. Remove the cookies from the oven and allow to cool completely on a cooling rack.