Toffee Cowboy Cookies
An old classic treat with a few fun twists, these delicious Toffee Cowboy Cookies are loaded with chocolate chips, sweet toffee bits and crisp toasted pecans.
Servings: 48
Calories:
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
* I have a 6-quart KitchenAid mixer which is plenty big for this recipe. If, after adding the flour, your mixing bowl is quite full, just transfer the mixture to a large bowl and add the remaining ingredients by hand with a sturdy wooden spoon.
