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.

Texas Cowboy Cookies (Cow Chips) from The Food Charlatan

Originally posted August 23, 2017

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.

Cowboy Cookie Recipe

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.

What are cowboy cookies?

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?)

Best Ever Cowboy Cookies

You know what else makes a good hand-me-down? COOKIE RECIPES.

What are Cowboy Cookies?

Cowboy 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).

Texas Cowboy Cookies

How to make Texas Cowboy Cookies

I really love these cookies! Because of all the mix-ins they tend to spread out a bit more. But dont’ 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 ya’ll have this recipe? Did your mom/grandma make it?**)

Chopped walnuts on cutting board

Mix-ins for cookie dough in mixing bowl

cookie dough in measuring cup

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!

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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Texas Cowboy Cookies Recipe

4.90 from 29 votes
Prep: 10 mins
Cook: 12 mins
Chill Time: 1 hr
Total: 1 hr 22 mins
Servings: 18 Cookies
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.
 

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.

Notes

*If you are in a big hurry like I always am (Who's not in a hurry to eat cookies?) do my cheat-chill: Shape the dough onto pans as described above and toss in the freezer for 30 minutes. Then bake as directed. Or you could put the shaped dough into ziplock bags, freeze, and have cookies ready to be baked at a moments notice! (I always have cookies in my freezer. Always.)
*My sister pointed out that ya'll is spelled wrong. But since I'm nothing but a Texas poser, I'm leavin it.

Nutrition

Serving: 1cookie | Calories: 421kcal | Carbohydrates: 50g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 283mg | Potassium: 150mg | Fiber: 3g | Sugar: 31g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg
Course: Dessert
Cuisine: American
Calories: 421
Keyword: Cookies, cowboy, texas
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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Comments

  1. 4 stars
    Came out great! I used Cup4Cup gluten free flour. I put in mini M&M’s along with everything else. Chilled the batter then off to the oven for 12 mins. Great treat for after dinner.

  2. Love this recipe. I add toasted coconut. For cops I used 1c dark chocolate, 1c butterscotch. Everyone loves these!!

  3. 5 stars
    I bake a TON of cookies for my little baking business. I’ve tried this recipe a couple times, and I appreciate how versatile it is! This time, I made these tweaks (the cookies turned out fabulously!) and want to share:

    – I didn’t have cornflakes, so I subbed a cup of crushed Ritz crackers. Woweee wow! Salty and sweet and scrumptious!
    – Among the people who will enjoy these cookies is a chocolate-hater. Ridiculous, right? I subbed caramel bits and white chocolate chips for the semi-sweet. 
    – One of my favorite oatmeal cookie recipes includes a tablespoon of molasses. I think it adds a touch of something extra and makes the cookie centers just slightly more gooey/chewy. 
    – I didn’t have time to chill the dough before baking. The cookies spread a bit because of this, but I used a spoon and smooshed the edges inward immediately after taking out of the oven. 

    The contrasting textures and flavors make this cookie a stand-out! Finally…TOAST THOSE PECANS, PEOPLE!

  4. Well, I’ve made the dough but I’m a firm believer in refrigerating the dough because it really helps keep the cookies from spreading. So, I will leave a remark tomorrow as to how good they are.

    What I really wanted to say was how the heck does your sister spell Ya’ll? Because, we’re from Texas, San Antonio actually, and everybody around here spells it like you did and like our family and friends do. This could get right interesting!!! Okay, so I’ll let you know tomorrow how the cookies taste, in our humble opinion anyway! Thanks

    1. Okay Ellie now you’ve got me wondering! Now we will never know! 😂😂😂 Hope the cookies turned out awesome, good tip on chilling!

    2. 5 stars
      These are the best Cowboy cookies I’ve ever had, and I’ve made two or three recipes! I took them for a Christmas cookie exchange at work and people lost their minds.

      (It’s spelled “y’all” — it’s a contraction of “you all”. The apostrophe takes the place of the o and u in you. I’m from Georgia.)

  5. So, I made these cookies, but I changed them a bit. Subbed cornflakes for honey bunches of oats, subbed peanut butter chips for butterscotch chips. Absolutely amazing! Maybe the best cookies I have ever made! 

  6. #1 – The cookies are delicious. I made them with gluten free flour and they tasted like regular gluten filled cookies.Yum!
    #2 – Y’all is a contraction of “you” and “all”. The apostrophe goes in place of the missing letters “o” and “u”. It has nothing to do with Texas. I’m just a grammar nerd from Georgia.

  7. 5 stars
    Made this last night & officially my new favorite cookie! I adjusted some of the mix-ins based on what I had on hand (just mini chocolate chips & rice crispies instead of corn flakes). The coconut & pecans really make them amazing. This one’s a keeper! 

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