For cookies that get devoured in minutes with a teenage crowd (some of the toughest critics!), this is the go-to recipe. I even had high school guys asking me for the recipe!
These cookies are overflowing with crunchy goodness of coconut, the sweetness of chocolate, and the slightly savory aspect of corn flakes–a unique combination resulting in cookie perfection!
Crunchy Cowboy Oatmeal Cookies
recipe from Tasty Kitchen
Makes about 4-5 dozen cookies
1/2 cup Butter, at room temperature
1/2 cup Shortening
1 cup Packed Light Brown Sugar
1 cup Sugar
1 Tbsp Milk
1-1/2 tsp Vanilla Extract
2 whole Eggs
1 cup Crushed Cornflake Crumbs
2-1/2 cups Quick Cooking Oats
1-1/2 cup Flour
1-1/2 tsp Baking Soda
1 tsp Salt
1 cup Shredded Sweetened Coconut
1 cup Chopped Walnuts (optional)
1-1/2 cup Chocolate Chips
Preheat the oven to 350 degrees F.
Cream together the butter and sugars until light and fluffy. Add the milk, vanilla and eggs and beat well. Stir in cornflake crumbs and oats. Add the flour, baking soda and salt and mix. Stir in the coconut, walnuts, if using, and chocolate chips.
Place tablespoon-sized balls of dough on a lightly greased or parchment paper lined cookie sheet and bake for 10-12 minutes until lightly golden around the edges. Let cool for 2 minutes on the baking sheet and then transfer to a wire rack to cool completely.
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