These Wyoming cowboy cookies are the perfect sweet treat!
Zach and I live in a pretty special place. It’s quiet and absolutely breathtaking. What I love most about living in Wyoming though, are the traditions. There are so many of them, but don’t all states? Wyoming has a live-and-let-live mentality. They are a special group of people, so no wonder their traditions are so amazing. Part of those traditions, of course include food, and Wyoming certainly has some interesting food traditions. Believe it or not, all of their traditions do not always involve beef and trout. These cowboy cookies are just one of those food traditions, and this is one of my favorite recipes!
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 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 Wyoming cookies are basically the definition of Wyoming. Not only are they “breathtaking” and remarkable, but they are also super loaded with deliciousness, and that’s what makes them so great. They are comforting and super easy to make. They will be the perfect cookie recipe any time of year! I hope you enjoy them as much as I do! Have a wonderful week!
If you are interested in other delicious cookies on Cooking and Beer check out these brown butter eggnog cookies or these dark chocolate cookies with dark chocolate fudge filling!
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 pinch nutmeg
- 1/2 tsp salt
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 cup 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!
Making them now! Made as recipe but added one ingredient and changed nuts from walnuts to chopped roasted almonds will let you know. Also used dark choc chips.