These are the best cookies I’ve ever eaten OH MY GOSH. Eat them when they come out of the oven with Milk!! The cornflake does something crazy to the cookie.
Next time we should freeze some of the dough!!!!!
Recipe is from http://thefoodcharlatan.com/2016/08/23/texas-cowboy-cookies-recipe/
1 cup (2 sticks) butter, softened
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 (I used walnuts)
1/2 cup coconut flakes
1 cup (6 ounces) peanut butter chips (I used Reese’s)
1 cup (6 ounces) semi-sweet chocolate chips
Toast the nuts- first 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.
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.
In another bowl Mix the flour, salt, baking powder, and baking soda. Then mix it in with the first bowl, 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. I baked just three to start with to see how far they’d spread
Bake at 350 for 12-14 minutes, until the cookies are golden on the edges and they are not too shiny in the middle.
These are great dipped in milk. HOLY CRAP.