If you are looking for a loaded chocolate chip/oatmeal cookie, these Wyoming cowboy cookies are for you! You won’t be able to have just one!
Wyoming Cowboy Cookies
I have definitely been in the mood to bake lately, which is funny, because I didn’t want to bake all winter. Leave it to me to want to turn the oven on once it finally gets warm. Who cares though. Cookies are perfect anytime of year, and these Wyoming cowboy cookies are one of my favorites. Now, these aren’t the most traditional of Wyoming cowboy cookies. I absolutely despise pecans in my cookies. Actually, the only time I really love pecans are in pecan pie and the occasional fall salad. I do believe that walnuts are better in cookies, so I decided to swap them out. I also decided to throw some white chocolate chips in the batch, since you can never have too many extras in cowboy cookies.
These cowboy cookies are super loaded, and that’s what makes them so great. I hope you enjoy them as much as I do! Have a wonderful week!
Beer You can’t really go wrong with the perfect chocolate stout and these Wyoming cowboy cookies. I’m a firm believer that the combination is even better than the traditional milk and cookies. I know I may get some scorns from some of you because of this statement. ;) Because these cookies are so loaded with sweet goodness, a chocolate stout is the perfect pairing. It really highlights the chocolate chips and really brings out the roastiness from the walnuts and rolled oats. I tend to go for the less sweet, drier chocolate stouts and let the malty goodness with the slight bitterness from the chocolate do the talking. This is the perfect pairing you guys! Give it a try!
1 cup unsalted butter, softened to room temperature
1 cup brown sugar
1 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoon vanilla extract
1 1/2 cups rolled oats
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup shredded coconut (I used sweetened)
1 cup chopped walnuts
1 cup crushed corn flakes
Preheat your oven to 375 degrees F and line a couple of baking sheets with parchment paper or a silicone baking mat set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Set aside.
In a much larger bowl, mix together the butter, brown sugar, and granulated sugar with a handheld electric mixer or in the bowl of your stand mixer until smooth. Add the eggs and then mix. Add the vanilla extract and then mix again.
Add the flour mixture to the butter mixture and mix again until smooth. Stir in the oats, chocolate chips, white chocolate chips, shredded coconut, walnuts and corn flakes until thoroughly combined. At this point, you may chill the cookie dough if you like. It will help to keep them from spreading too much in the oven. I chilled mine for about 30 minutes.
Scoop the dough (I used a standard cookie scoop) onto the prepared baking sheets, and bake in batches as needed. Bake for 12-15 minutes or until slightly brown around the edges.
Remove from oven and let cool for about 3 minutes on the baking sheet before transferring them to a wire rack.
Enjoy immediately or place them in an airtight container to enjoy later!