Recipe courtesy of Rick Martinez

Cowboy Cookies

Getting reviews...
  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 15 min
  • Yield: about 24 cookies



  1. Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Whisk together the flour, oats, coconut, pecans and baking soda in a medium bowl until combined. 
  3. Beat the butter, brown sugar, granulated sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat on high speed until creamy, about 3 minutes more. Add the flour mixture and mix on low speed, scraping the sides and bottom of the bowl with a rubber spatula to combine completely. Add the cornflakes and mix on low speed until evenly distributed. 
  4. Using a 1-ounce (2-tablespoon) scoop, arrange 12 scoops of cookie dough on the prepared baking sheet, leaving about 2 inches between each.
  5. Bake until the cookies are lightly golden around the edges, 14 to 16 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Let the baking sheet cool slightly, then continue baking with the remaining cookie dough. 

Cook’s Note

The center of the oven is the baker’s sweet spot. It’s where you get the most even baking and browning on all sides. The higher in the oven you go, the darker the tops of your cookies will be and the reverse is true about the lower part of your oven -- the darker the bottoms of your cookies will be. That's why I like to bake my cookies one sheet at a time in the center of the oven so the bottoms and tops of the cookies will be evenly golden brown and crispy. And because these cookies won't spread too much, you can fit twelve 1-ounce (2-tablespoon) dough balls on a standard rimmed baking sheet without fear that they’ll bake into one another.