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An old classic treat with a few fun twists, these delicious cookies are loaded with chocolate chips, sweet toffee bits and crisp toasted pecans.
This one's going to be short and sweet because I've got a hurricane "herd" headed my way!
A British herd, to be precise. Yup, probably about the time you read this post, that little herd will be galloping through the custom/immigration gates straight into the arms of a very happy Papa and Grammy. It's our daughter Cait, her husband Josh and their four little ones, Annie, Ellie, Lilly and Luke, who will be arriving from London for a summer visit. And though it does, at times, seem a bit like a hurricane that's blowing into our quiet, empty-nester lives, we love every second of the chaos, commotion and comedy.
It just wouldn't be right for this Grammy to not have a sweet treat waiting for the children under the cake dome. I was certain you would agree so I picked a recipe I knew you would love too. It's an old favorite cookie that's been around forever though I changed it up just a bit.
The story's told that Cowboy Cookies are so hearty and delicious that cowboys carried them when riding the trails. Someone even called these cookies "the original power bars" dating back to those old Wild West days. I'm not sure that this is the true history of these fun cookies but I do know that the little cowboys (girls) that'll be hanging around our campfire this weekend, are going to flip when they peek under the cake dome.
Okay, so I had to put my own little Café signature on these classic, old-fashioned cookies. You knew that, right? I added one of my favorite little cookie-flavor-poppers; toffee bits. I love the sweet buttery taste and the bit of crunch these give to cookies, brownies, bars, etc. You'll find them in the chocolate chip section of many grocery stores (I can always find them at Super Walmart).
I also used a combination of milk chocolate and mini semi sweet chocolate chips and while the oven was preheating, I popped my pecans in the oven with a tiny drizzle of honey and olive oil to toast them till golden and crisp.
And since I truly believe that we taste with our eyes before food ever hits our mouth, I employed a favorite little trick of mine. I reserve a small portion of the chocolate chips and pecans and, after the cookies are in the oven for 10 minutes, I scatter a few of the pretty chips and nuts on top of each cookie. Then it's back in the oven for another 3-5 minutes to complete the baking. It takes a bit more time and it's definitely not necessary but it you want the finished cookies to look they emerged from a fine bakery, give this simple little technique a try!
One last thing. This recipe makes a HUGE amount cookies. Don't worry though, they freeze beautifully and make wonderful small gifts for friends, teachers, neighbors, etc. That reminds me, I need to pull a few of mine out of the freezer right now as there's a herd (and a hurricane) headed my way!
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Toffee Cowboy Cookies
Ingredients
For the pecans:
- 1 cup chopped pecans
- 1 teaspoon extra virgin olive oil
- 2 teaspoons honey
- ⅛ teaspoon kosher salt
For the dough:
- 2 cups all-purpose flour 
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanila extract
- 2 cups rolled oats
- 1 cup milk chocolate chips
- 1 cup semi sweet mini chocolate chips
- 1 ½ cups sweetened shredded coconut
- 1 cup toffee bits
- 1 ½ cups crushed cornflakes, I just overfill the cup, then push down on them with my hand to crush to 1 cup.
Instructions
For the prep:
- Preheat oven to 350˚F. Line two sheet pans with parchment paper.
For the pecans:
- Combine pecans, olive oil, honey and salt on in a small pan lined with parchment paper or foil.
- Place in oven for 3 minutes. Remove and stir to coat pecans with oil/honey mixture.
- Return to oven and bake for another 6-7 minutes or until pecans are golden brown. Remove from oven and set aside to cool.
For the dough:
- Whisk together flour, baking powder, baking soda, cinnamon and salt in a medium size bowl. Set aside.
- Place butter and sugar in the bowl of a stand mixer. Beat on medium speed for 2-3 minute or until light and fluffy, scraping down the bowl half way through.
- Add eggs, once at a time while continuing to beat. Add vanilla and mix.
- With mixer on low speed, add prepared flour mixture, beating until just combined.
- Add oats, chocolate chips (both kinds) coconut, toffee bits, cornflakes and prepared pecans. (If you want your cookies to look extra special, reserve about 2 tablespoons of each of the chips and 2 tablespoons of the toasted pecans for garnish.
- Mix until everything is incorporated.
- Scoop up dough (I use an ice cream scoop that holds 3 tablespoons) and roll into balls with your hands. Place on prepared sheet pans, spacing the cookies 2-inches apart. Flatten each cookie slightly with the palm of your hand.
- Bake for 10 minutes. If you've reserved some of the chocolate chips and pecans for garnish, remove cookies from oven at this point and scatter a few chocolate chips and pecans over the top of each cookie.
- Return to oven for another 3-5 minutes or until golden brown. (If you are in a hurry and don't want to do this extra step, just bake the cookies for 12-15 minutes or until golden.)
- Let cookies cool on sheet pan for 5 minutes then transfer to a cooling rack.
- Store in an airtight container or freeze in a covered container.
Notes
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What might I substitute for cornflakes?
Hi Tammy, you could try rice cereal, like Rice Krispies. The final result will be different but still delicious!
Would it work with toasted coconut?
Yes, that would work great!
Delicious!!
Thanks, Debbie!
They are in the oven now! Toasting the pecans is 100% worth it! Delicious!
Thanks, Amy! Enjoy!
Can I make the dough up in advance and bake them the next day or will the cornflakes get soggy? Thanks!
I haven't tried making the dough a day in advance but I think you should be fine with that. You could also freeze the dough in scoops and bake them right from the freezer.
I just made these today after making the dough last night -- can confirm the cornflakes stay crispy!
Thanks for letting us know, Sylvie!
I tried this recipe this afternoon. Holy Cowboy cookies! They are amazing. This may be my new favorite cookie!
Awesome! Thanks, Tina!
I made this cookies yesterday, absolutely amazing.
Awesome! Thanks, Carole!
I have a similar recipe. Mine calls for oatmeal and cornflake crumbs. I think I found them near the dry stuffing mixes. They work great, can also be used to coat chicken breast in the oven. Box isn’t huge and could easily go in frig, but you’d probably use up before their expiration date.
Great suggestion, Sandy!
These spread like crazy and ran together. The suggestion of 2Tbsp of chips and pecans for the tops is woefully inadequate—photo is misleading. I’m refrigerating remainder of dough after two pans, in an effort to save it. This is a lot of ingredients to waste. No idea how they taste since they are still on the sheets. They cooked a total of 15 mins and appear brown but are very thin and can’t be picked up with spatula yet even after cooling 10 mins so far.
Hi Lisa, I'm so sorry you had trouble with these cookies. I too hate wasting good ingredients. It's difficult to say what went wrong without having been right there in the kitchen with you. Others have had good success with this recipe.
I made a 1/2 batch of these & it does make a lot.
Just got them out of the oven & cannot wait time try one. I did not have any cornflakes but I had some rice crispies so I used those instead. Mmm these are delish!! Thank you!
Yay! Rice Krispies was a great sub! Thanks for sharing your results, Steph!
This recipe is almost identical to a recipe I found in a very old cookbook of my mothers. The recipe was called Cornflake Cookie and it has been a favorite of mine for close to 20 years. It uses shortening instead of butter, and only semi sweet chocolate chips. While this is a large batch to make, I only back half at a time and freeze the remaining raw dough to use latter. Freezes beautifully. BTW, when I’m not in the mood for chocolate, I substitute golden raisins and add cinnamon to create a delicious oatmeal cookie version.
Thanks for letting us know, T! Your adaptations sound delicious.
I had an older distant cousin who brought cornflake cookies to every event. She called them
Dishpan Cookies because the recipe made such a large amount she had to mix them in a dish pan ❤️
That's great, Luanne!
Can I bake the cookie mixture in a pan for bar cookies
Hi Connie, I haven't tried that but I think it will work fine. Of course, the baking time will be longer.
Hi Chris,
First of all I love your blog with all of the photos and your recipes looks so scrumptious. I’ve tied a few and they were the best! Regarding this recipe, I don’t keep corn flakes on hand and don’t really care to buy a box of cereal the I won’t eat so could I possibly substitute the corn flakes with ruffle potato chips? Too much crunch and salt?
Thanks
Hi Michiko, thanks for your kind words. I think you probably could use potato chips although the flavor would be different. One other thought is this: buy a box of cornflakes and keep them in the freezer. Then whenever you want to make these cookies, you can use them right from the freezer. That's what I do as we're not big cereal eaters.
Love these cookies! My hubby did, too! So delicious, maybe a little TOO delicious 😋 I didn’t have toffee chips on hand, so I used a combination of semisweet, white chocolate and butterscotch chips. Since some of my family likes coconut and the rest do not, I made half the cookies without coconut, then added half the coconut in the remaining dough. Both versions are delicious! I will definitely make these again and try them with toffee chips! Thank you for a great cookie recipe!
Thanks so much, for sharing your review and adaptation, Paulette! I'm so happy you enjoyed them!
Chris: I love your "jump to" button". My husband can't handle all the detail you give, while I, on the other hand, love it--the more the better. Thanks for all your wonderful recipes AND all the details.
Patti
Haha! I love that button too! Sometimes when I'm looking at one of my recipes, I don't want to read "all that" 🙂
Chris: Can I substitue oatmeal for cornflakes? We're not a cereal family but I do keep oatmeal on hand.
Thanks,
Patti
Hi Patricia, I haven't tried that so I wouldn't want to say for sure. If you try it, please let us know!
please dont post so many of the same photos of one recipe. it is so annoying! takes forever to get to the recipe. that is why i dont follow anyone or save their recipes! there are seven photos of the same cookie!
Hi Phyllis,
Thanks for your comment. I know there are people who don't enjoy scrolling through lots of pictures so we added a "jump to the recipe" button a while back. If you click on that, you won't have to scroll through anything.
How many large cookies does this make?
Hi Marian, the recipe makes 48 medium-size cookies. For large cookies, the yield will depend on how large you make them. Happy baking!
Made these for my hubby, he said they were his new favourite. Thanks for sharing. I toasted extra nuts and used extra toffee bits and chocolate chips to sprinkle on top. Just did it before I put them in the oven and baked them 12 minutes. Worked fine. Also, they were better the second day, if that’s possible. Yum
Thanks so much, Darlene! I love that your husband loved these cookies so much!
I'm not a fan of coconut. Since it's so much what would you suggest I replace it with?
Hmmm, you're right, there is a lot of coconut but I think you could skip it and still have good results.
These look very yummy but I would leave coconut out cuz I don’t care for it! Did you really mean to put 9 hrs 12 min prep and 9 hrs12 min bake? It makes your recipe a little deseving! Otherwise I’m looking forward to trying them yum yum!
Thanks Maria, haha! I changed recipe templates a while back and have been slowly going through and fixing the times. That's one thing that go messed up with the change.
How many cookies does this recipe make???
please
Yes, it won't be quite the same but it will still be good. I would use a teaspoon of dried rosemary.
Hi Chris,
Tried these and they were a big hit. Since you seem to come up with the best recipes in the world, do you have any sensational oatmeal raisin cookie recipe? Also, what would you say are your top 5 best cookies?
I made these about a week ago and YUM! My hubby loved them. The dough was quite crumbly and hard to form into cookies but baked then up nicely. Is this normal? The only thing I subbed was 1/2 coconut oil for the butter. Definitely a keeper. Thanks for sharing!
Hi Cindy,
I'm not sure if the coconut oil would make the dough more crumbly or not. Some butter has less moisture than others which could possibly be the problem also???
Chris, what can I say you did it again, you had me at toffee bits, yum!!!! just want to dive in the screen and have me one...
Chocolate, toffee, pecans?! What's not to love about these incredible cookies!
I'd definitely refer to these as power bars. Just so I could have one (or two; or ...._) after I exercise. Which I do often, just so I could refuel with power bars! Terrific cookie -- thanks. Have fun with the hurricane!
Your sure know how to make a mouth water, Chris! Oh my, I have to try these for our grandsons (and myself). Hope your enjoying the best time with your family!
Yum, Chris. Your cookies look delish. Glad you are getting some time with the Grands.
Where have these been all my life....they are going to the top of my to do list right now!
Dear Chris, hope you will have the most special and wonderful time with all your grand-children, your daughter and your son-in-law - you are the best grand-mother with the most spectacular cookies waiting! And since Cowboy Cookies are Freya´s favorites, I think I will send her over to your place!
Andrea
I wish I lived next door to you!
Great cookie recipe for the little people, thanks for sharing Chris 😉
Oh I know you're having a blast right now - a house full of wonderful 🙂 They will have plenty of energy after eating a few of these amazing cookies. Those toffee bits sound perfect with all that chocolate. Yummy Chris! Have a happy hurricane!
I would gladly saddle up and ride my horse to your coast for a batch of these! I love that you are ready with your cake dome filled with cookies for your Grandtots. My grandmother always baked before we visited and I love that! Enjoy your visit!
Hey Pardner, pass those cookies on over here before the hordes consume them all! They look fantastic.
I've *finally* got my own horde coming next month and I think these cookies will be perfect to say 'welcome home' with.
Have the best time and share all the photos that gramps takes!
Oooh, you're speaking my language! Cannot wait to try these. Enjoy the British invasion!!! xo
Chris, you have the most fabulous cookies and some very lucky family having these to greet them after their travels 🙂 Have a wonderful visit with your family!
These remind me of Ranger Cookies too. 😉 They look delicious, you could substitute butterscotch or even white chocolate chips. MMMMMmmmmmm good!
Chris, how wonderful for you and Scott that the family is coming!! These cookies look and sound so good, I can't wait to try them. If they taste as good as the "I want to marry you" cookie, then I am about to be a really popular hostess, I have family coming next weekend.
Enjoy the family! May God bless.
wow lots of chocolate!!These cookies look decadent!
How nice to have the grandchildren visiting! Enjoy yourselves. Just a question: 4 cups total of various chocolate chips? A suggestion for those that can't use the shredded coconut (I can't), just leave it out; I have and the cookies are still marvelous tasting. I have used finely chopped dried fruit as a marvelous surprise addition (try dried peaches or apricots since they pair well with chocolate/toffee) and used walnuts instead of pecans since they are readily available for us in the West.
Hi Chris, oh these cookies are a great way to celebrate, I bet your grandkids can't wait to see you every summer.
These cookies look wonderful. I have a problem though! My husband cannot eat coconut! A shame since I LOVE it. Any suggestions on how to substitute?. I want to make these beauties.
Enjoy your well deserved family time.
Do you like raisins or dried cherries? You could split the batter in half and add coconut to your half and leave the other without. There's always mini marshmallows! :0) Good luck!!!
There is nothing better than spending time with our beloved grandkids. Mine always love it when I make a special treat for them. Thanks for the recipe, Chris. I've been looking for a new one and I love it when cookies are filled with lots of extra goodies.
Pinning:)
Hope I see all the dolls soon on your posts:) You must be so excited..!
Your heart overflowing with joy!
All I can say is that you have the luckiest grandkids in the world - your cookies are spectacular!