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. Originally posted August 23, 2017.
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Do you go all out for Back to School shopping? Charlotte is just going into kindergarten in a couple weeks (cue the tears…cheers?) so I have zero experience in this field.
But this morning I noticed that her extremely worn, hand-me-down pajama pants only reach halfway down her shins, and the long-sleeve arms are about 6 inches short. When she sits her cute little crack shows. I’m pretty sure I have a kindergartener who’s wearing 3T pajamas on the regular.
This particular pair of pajamas is from a hand-me-down haul that I picked up 3 years ago. A friend of a friend announced that she was getting rid of a bunch of little girl clothes and did anyone want them. So I show up at this person’s house that I do not know and start bagging it up, hunter-gatherer style.
I remember her saying, “I know a lot of this stuff is in good shape, but I figure if we have another girl, all these clothes will be out of style anyway.” This is the part where I try to keep my eyes from widening, nod my head “mm-hmm,” and just start shoveling free out-of-style clothes in my garbage bag like a good little scavenger.
This is lazy parenting 101, by the way. Wait to buy clothes until someone gives you some of theirs. I guess I should, like, start providing for my children or something? (In my defense, this is often my own strategy for obtaining clothes. Remember the hand-me-down incident where my sister-in-law gave me a shirt that wasn’t even hers?)
You know what else makes a good hand-me-down? COOKIE RECIPES.
What are Cowboy Cookies?
Cowboy Cookies (also known as cow chip cookies) are one of those amazing cookies where you throw a ton of delicious extras in some dough. This is a popular recipe in Texas that my sister, who lives there, texted to me a while back. A friend of hers had posted it on a mutual friend’s Facebook page. I think she had gotten the recipe from her mom. Like I said, hand-me-down recipes means tried and tested.
I changed it up a little to suit my taste (threw out the raisins, because gross), and you can too. I almost called them Everything But The Kitchen Sink Cookies, because there are so many mix-ins. (Pecans, peanut butter chips, coconut, oats, corn flakes…) Somehow it all comes together and makes a fabulous cookie that is just so interesting to eat (in a good way, not a weird way).
Why you’ll love this recipe for Cowboy Cookies
Have you heard the saying “less is more?” I’m kind of a “more is more” girl.
Chocolate chips? Oh yeah. Oats? Sure thing. Pecans? My fave. Coconut flakes, corn flakes, peanut butter chips…yes yes YES. Plus, they’re so easy to whip up. Just 10 minutes of hands-on time and a few basic ingredients needed for this crispy-on-the-edges, soft-in-the-middle, perfectly thick cookie.
Cowboy Cookies Recipe ingredients
See the recipe card below for a full ingredients list and instructions!
- Butter
- White sugar
- Brown sugar
- Eggs
- Vanilla
- Flour
- Salt
- Baking powder
- Baking soda
- Old-fashioned oats
- Corn flakes
- Pecans
- Coconut flakes
- Baking chips (peanut butter chips and semi-sweet chocolate chips)
How to make this Cowboy Cookie Recipe
I really love these cookies! Because of all the mix-ins they tend to spread out a bit more. But don’t worry. They are crispy on the edges and perfectly soft and chewy in the middle. I love how BIG they are. I mean you have to make them big, they are Texas cookies. Everything’s bigger in Texas, right?
(**Where are all my Texas readers? Do y’all have this recipe? Did your mom/grandma make it?**)
Notice that these are fairly finely chopped. We don’t need them minced, we don’t need them in big pieces. Just about the size of a chocolate chip is perfect, but the cookies are forgiving, so don’t worry if you’ve got some relatively Texas-sized pecan pieces in there.
Like trail mix, but way, way better.
Big cookies. Because why would you make little cookies when TEXAS is right there in the name?
And this goes without saying (because I think this is true for every cookie recipe ever), but THE DOUGH. Oh man. I have leftover shaped cookie dough balls in the freezer and sometimes I pull one out and just eat it, or microwave it for a few seconds so it gets all gooey. DO IT!
Cowboy Cookies Recipe Tips
Why are my cookies flat?
There could be a few reasons that your cookies came out flat. Here’s how to avoid a cookie-puddle disaster.
- Chill the dough. Cold dough means cold butter, and cold butter won’t leave your cookies spread out into sad puddles.
- Measure the flour carefully. If you don’t have enough flour, the dough will not have enough structure to keep the cookie from flattening out. You can weigh the flour if you like, or simply fluff the flour, spoon it into the measuring cup, and draw a knife across to the top of the measuring cup to level it out.
- Use cool cookie sheets. After your cookie sheet comes out of the oven, it’s a good idea to let it cool before you use it again. You can rinse it off with cold water and dry it if you’re in a hurry, or use another cookie sheet while the first one is cooling.
How do I make my cookies thicker?
Let’s go back to the thick cookie checklist:
- Measure the flour carefully
- Chill the dough
- Put the cookie dough on cool sheets
If you’ve done all this and your cookies still come out a bit flat, don’t worry! You can thicken them up again. Just grab two spoons and gently push the edges back towards the center right after they come out of the oven, while the cookies are still hot. You can also use a drinking glass wider than the cookie to gently push the edges back toward the center.
Texas Cookies Recipe variations
- Use other baking chips. You definitely can’t go wrong with other baking chips! Try white chocolate, butterscotch, cinnamon, you name it.
- Swap the nuts. Feel free to use chopped walnuts or almonds in place of the pecans. You could also leave the nuts out entirely for a nut-free option.
- Add other mix-ins. Get creative! Anything sweet or even salty is fair game. Try crushed up pretzels or potato chips, chopped candy bars, etc. Just keep the amounts the same (for example, sub in 1 cup crushed pretzels for the 1 cup corn flakes). Too many mix-ins will cause the cookies to fall apart.
How to store leftovers
Finished cowboy cookies will last in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
When you’re ready to serve them again, bring to room temperature or warm in the microwave if desired.
How to Freeze This Recipe For Cowboy Cookies
Freezing these cookies is as easy as popping them in a Ziplock bag or a tupperware and tossing them in the freezer. They’ll stay fresh for 2-3 months as long as their container is tightly sealed (and you don’t accidentally leave it open when you’re sneaking a cookie).
If you want to freeze the dough for making warm cookies later (yes please), use a cookie scoop to plop balls of dough onto a parchment or silicone mat lined baking sheet and let them freeze for 30 minutes or more before throwing them all into a ziplock. You can bake them from frozen: same temperature, just might take a few more minutes.
If you’re like me, you can also eat those cookie dough balls straight from the freezer (or microwaved for a few seconds for maximum gooeyness).
Frequently Asked Questions
Brown sugar is a chewy cookie’s best friend. Not only does it sweeten the cookies, but it also contains more moisture than regular granulated sugar. This creates a super moist, dense, chewy texture.
Even MORE cookies you will love!
- Skinny Texas Cowboy Cookies << These same delicious cookies, just skinnier!
- The Only Oatmeal Chocolate Chip Cookie Recipe You’ll Ever Need >> I’m in love with these cookies, but if you really prefer just oatmeal and chocolate, TRY THESE!!
- Mint Chocolate Chip Cookies << I love these. All the good things about Mint Chip Ice Cream, but in a warm gooey cookie.
- 30 Minute Chewy Chocolate Chip Cookies << A staple you must have!
- Lemon Crinkle Cookies with Lemon Frosting: << this is a reader favorite!
- Skinny Oatmeal Chocolate Chip Cookies << One of the most popular recipes on my blog! Healthy(-ish) but delicious
- Peanut Butter Oatmeal Cookies << Milk is a must for these
- Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)
- The Best Bakery Style Double Chocolate Chip Cookies << Puffy. Chocolatey. Mmmmmm…
- Banana Oatmeal Cookies from Life Love and Sugar
- Molten Lava Caramel Chocolate Oatmeal Cookies from Chelsea’s Messy Apron
- Butterscotch Oatmeal Cookies from Sprinkle Some Sugar
If you make this recipe, share it on Instagram using the hashtag #TheFoodCharlatan so I can see it! I love that.
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Cowboy Cookie
Ingredients
- 1 cup butter, softened (2 sticks)
- 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 (6-oz) cup peanut butter chips, (I used Reese's)
- 1 (6-oz) cup semi-sweet chocolate chips
Instructions
- 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.
- In a large bowl or stand mixer, beat the butter until it is light and fluffy.
- Add both sugars and beat well, scraping sides and bottom.
- Add eggs and vanilla, beat well.
- 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.
- Add the oats, corn flakes, pecans, and coconut to the bowl. Mix in gently.
- Add the peanut butter chips and chocolate chips and mix until everything is incorporated. Don’t over mix, it will make your dough tough.
- Chill the dough in the fridge for at least an hour, or up to 24 hours.*
- Preheat oven to 350 degrees F. Line a couple baking sheets with a silpat or parchment paper.
- Use a 1/4 cup measuring cup (THINK TEXAS, YA’LL)* to scoop these onto the pan. Leave at least a couple inches in between each ball of dough.
- Bake at 350 for 12-14 minutes, until the cookies are golden on the edges and they are not too shiny in the middle. (A little shine is okay.)
- Let cool as long as you can before stuffing your face! These are great dipped in milk.
Yes, I made the cookies. I made them smaller, and many more, and they are excellent. I took
them to several neighbors and they are definitely a big hit. Yum yum. I always had cookies in the cookie jar, in the freezer or ready to make because I had four kids and they always brought friends home. I learned to not run out. I just make a fresh batch of these cookies and my Grandson came with his 3 daughters. They found the cookie jar in a hurry. Excellent cookies.
I want to be the kind of mom who always has cookies in the cookie jar too! I’m glad you liked these ones Lorretta :) Thanks for the comment!
This is my favorite cookie ever! Everyone that tastes them wants the recipe. Soooo good!
Same here Kelly! I’m so glad you like them! Thanks for coming back to leave a review!
I just made these! They are truly the BEST cookies I have ever made.
I”ve eaten Lots of cookies through the years, but these are attainable in my
very own kitchen!
These cookies are amazing! I am a little bit of a chocoholic so I miss the overwhelming chocolate flavor, but the roasted pecans and the corn flakes add a wonderful flavor and texture. Be careful they really are addicting!
Thanks Carol! The pecans and cornflakes totally make it, right! :) Thanks for the review!
I just made these cookies and when I go to take them off the sheet they squish all up.
Hey Sherry! It sounds like they might be under baked? Either that or let them set on the pan for a few minutes before moving to a cooling rack.
Love, love, love your clothes scavenging story. I can totally relate, lol.
Haha! So glad to know I’m not the only frugal/desperately cheap person out there. haha!
I was a bit leery about trying this recipe – I’ve been let down a number of times with other recipes over the years. Reading the comments is rarely a help either as the posters who say “must try” “looks yummy” “pinning for later” always seem to outnumber the posts from people who actually made the recipe about 10 to 1. I’m happy that I did take the leap of faith as these cookies are yumtastic! Not sure if that’s even a word but it describes them perfectly lol. I made them about half the size you suggested and they took approx 12 minutes to bake. It made a good big batch – will be a great recipe for the Christmas cookie tins and plates! Will be making these again :)
Yumtastic is a perfect description, I love it! These are a great addition to cookie plates, good idea! Thanks so much for the comment!
I want to make a smaller cookie. Any suggestions?
Hey Beatrice! Just shape the cookies into smaller balls and bake for a few minutes less. It really depends on how big the balls are, but start checking at 8 minutes.
I want to make a smaller cookie. Any suggestions concerning cooking time or what to look for.
Ive tweaked this a little by not adding coconut, nuts (allergy) or the pb chips. But i did add about an extra 1/2 cup corn flakes, and extra chocolate chips. These are always a hit, sometimes even a request. And they’re easy to make and turn out every time.
Great substitutions, Tracey! I’m so glad you were able to make it work for you. Thanks for commenting!
These are ALWAYS a HUGE (PUN intended) hit! We also call them Texas Trashcan cookies—as it includes just about everything in the baking pantry. These are HIGHLY addictive!! Any ol’ Chocolate Chip cookies are just pase`.
Trashcan cookies! That’s funny, my mother in law just made cookies for everyone when we were visiting a few weeks ago, she said the recipe was called “Garbage Cookies” and was very similar to this (Texas cowboy) recipe, but had oil in addition to the butter. They were very crispy. I’m so glad you loved the recipe!
Everyone I’ve made these for say that they’re the best cookies they’ve ever had. I try and make them as often as possible because they are that amazing!
Yay that is the best! I hope you’re getting a reputation as a fabulous cook :) Thanks so much for the comment, I’m so glad you are happy with them!
These look fabulous and would love these as is. But I want to make for some company coming in a week and I have to deal with preferences….so, if I omit the corn flakes and coconut, what would I replace those with? just slightly more of the other mix-ins to make up the volume? Also, what do you think about butterscotch chips instead of PB ones? Thanks!!
Hey Margaret! Many recipes call for butterscotch instead of PB chips for these cookies, so that’s perfect! And yes I would just up the volume on the other ingredients. You could also replace with raisins if you’re into that. Enjoy!
Loved reading this blog, it sounds EXACTLY like something I would write! :D This recipe looks AMAZING!
Thank you Heather, your comment means so much to me!! I hope you enjoy the cookies!
I found your recipe on Pinterest. I followed the recipe as written with the exception of the peanut butter chops. I replaced them with Kraft caramel bits. OMG with the caramel coconut and pecans, it is delish! Thanks for sharing.
Caramel bits!!!! oh man. You are stepping it up.