You don’t have to be a cowboy or cowgirl to love these cookies.
There are so many textures, flavors, and elements in every bite and it all somehow works. They’re like an Oatmeal Chocolate Chip Cookie with the addition of shredded coconut. Throw in some pecans and Cornflakes and you’ve got yourself a mouthful.
The pecans add a firmer crunch while the Cornflakes add a lighter, crispier crunch. The crunchiness plays off the chewiness from the oats and coconut beautifully. I’ve seen them called Kitchen Sink Cookies and for good reason.
Almost everything but the kitchen sink is in them and it’s the type of recipe that it’s easy to make substitutions based on the add-ins used.
TOP Reviews From allrecipes.com:
This is one of the best cookie recipes ever! I didn’t have enough chocolate chips, so I added smarties to the mix – delicious! My co-workers loved them and so did my 2 year old niece!
These cookies are really delicious, and a nice, subtle change from the traditional chocolate chip cookie. The texture was melt-in-your mouth. They were gone in about two days, and then my kids asked me to make more.
GREAT recipe! My kids aren’t crazy about oatmeal so I put the oatmeal in a blender and processed to a finer texture before adding it to the dough-turned out perfect-wonderful taste. This cookie is also good with raisins and/or nuts.I’ll be making this again!!
This is the most delicious cookie recipe and I can’t wait to make some again. Slightly chewy, with a consistency and texture I remember from childhood
This is the same recipe that I grew up with my mom making, she would often have to triple the recipe to have them, last for a few days with all her little cowboys running around playing cowboys and indians.
Excellent!!! Chewy and crispy all at the same time. However, I did not get anywhere close to 60 cookies. Perhaps some went missing before I could get them into the tin?
I just started baking again, after a couple of year with little time on my hands, and this recipe was so good, and easy to make, I don’t think I will look for another Oatmeal Chocolate Chip cookie recipe ever again.
INGREDIENTS:
1 large egg
1/2 cup (1 stick) unsalted butter, softened
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
INGREDIENTS:
1 large egg
1/2 cup (1 stick) unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup 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 raisins may be substituted)
DIRECTIONS:
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
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.
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.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough. 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.
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.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 to 12 minutes (11 minutes in my oven is just right), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
From: Allrecipes.com