Butterscotch Cowboy Cookies


Probably the most popular cookie ever made and eaten at our house, these nuggets are absolutely yummy! I like it when I can get them to turn out more on the chewy side (as opposed to the crispy side), but either way my guys always make short work of these cookies, especially when served with a glass of ice cold milk. Butterscotch Cowboy Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed dark brown sugar
2 eggs
2 tsp. vanilla extract
1 Tbs. water
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. kosher salt
2 cups quick oatmeal
2 cups butterscotch morsels
2 cups sort-of-crushed corn flakes
1 cup toasted chopped pecans

In a large mixing bowl, best butter with sugars until well blended; add eggs, beating in one at a time. Add vanilla and water. In a separate bowl, combine flour with soda, baking powder and salt; add dry ingredients to butter mixture and combine well. Add oatmeal, morsels, corn flakes and pecans and mix again until well combined.

Preheat oven to 350 degrees F. Place heaping spoonfuls of cookie dough, approx 2″ apart, into a greased parchment-lined baking sheet. Gently flatten each mound of cookie dough slightly, using a fork, then bake, uncovered, for 10-11 minutes or until golden brown and slightly set at center when lightly touched. Let Cookies set in baking sheet for 2 minutes, then remove to a cooling rack.  Makes approx 30 large cookies….depending on how much dough you eat. 🙂

Now You’re Cookin’,
Chef Alli 

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