Peanut Butter Cowboy Cookies

You don’t have to be a cowboy or cowgirl to love the cookies. They’re hearty, loaded with texture, and have so many wonderful flavors going on in every bite. The cookies are like Peanut Butter Cookies crossed with Oatmeal Chocolate Chip Cookies, plus shredded coconut. Slightly salty peanut butter, chewy oats, sweet coconut, and chocolate is a winning combination. 

Throw in pecans and Cornflakes and there’s texture galore. I’ve seen Cowboy Cookies called Kitchen Sink Cookies and rightfully so. Almost everything but the kitchen sink is included and it’s the type of recipe that it’s easy to make substitutions and swaps with the add-ins used.

INGREDIENTS:

• 1 large egg
• 1/2 cup (1 stick) unsalted butter, softened
• heaping 1/2 cup creamy peanut butter
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour 
• 1 cup old-fashioned whole-rolled oats (not quick-cook or instant)
• 1 teaspoon baking soda
• 1/2 teaspoon salt, or to taste
• 1 cup semi-sweet chocolate chips
• 3/4 cup Cornflakes or Special K cereal (Frosted Flakes or a similar cereal may be substituted)
• 3/4 cup sweetened shredded coconut
• 1/2 cup pecans, coarsely chopped (walnuts or almonds may be substituted)

DIRECTIONS:

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, peanut butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, oats, baking soda, salt, and beat on low speed until just combined, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the chocolate chips, Cornflakes, coconut, pecans, and beat on low speed until just combined, about 1 minute.
4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 15 equal-sized mounds of dough and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
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full instruction here : www.averiecooks.com

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