giant cowboy monster cookies
If mom tells you you can only have one cookie, might as well make it a MASSIVE COOKIE.
Before I called ya’ll to arms on Instagram regarding what I should cook and bake this week, I had no idea what a cowboy cookie was. Someone suggested them, though, so I did my due diligence and looked up the art of said cookie.
As with anything, there are variations based on interpretation and preference, but what I gleaned from my research was that they’re supposed to be loaded with shit, like a monster cookie, and often contain cornflakes. The cereal is what sold me: I’ve boasted an unopened box in my pantry since shit knows when, just waiting for the right context to crack that bag and dive in.
Now, the generally accepted anatomy of a cowboy cookie is some kind of nut, coconut flakes, and chocolate chips. Since the monster cookie was also a suggestion, I decided to fuse the two concepts into this big honker of a beautiful dessert. I am so incredibly pleased with the result.
So what have we here? A stunning and huge cowboy monster cookie with corn flakes, oats, chocolate chips, mini M&Ms, and peanut butter chips. This is not a cookie for ants. Rather, it’s the ultimate demolisher of cravings. Positively exploding with sugar. And so utterly perfect.
I may have eaten too much cookie dough. Not that I should encourage such behavior. I ain’t about to be accused to causing needless exposure to bacteria. Buuuut, if you like cookie dough and want to risk your digestion, this is a pretty worthwhile sin to commit.
Mohn-Stah
The base of any good cookie starts with butter and sugar. We use a combination of dark brown and regular in these. Beat those things together until fluffy, then whip in your eggs and vanilla.
In the same bowl, mix in the flour, corn flakes, oats, baking soda, and salt. The cornflakes and oats give the cookie an incredible chewiness.
Finish off with your bevvy of add-ins. I use dark chocolate chips, but if you prefer semi-sweet, go for it. Then, mini M&Ms and peanut butter chips. Fold them into the dough with a spatula until distributed somewhat evenly.
Now, we’re making these suckers huge (they ain’t called GIANT for nothing, kids) so grab a 1/4 cup measure and scoop up Everest-sized mounds of cookie dough. Roll them into a ball and place on a big baking sheet. I erred on the conservative side and only baked 4 at a time, but you can work up to 5 if you space them out properly.
YEEHAW!
Because of their size, these cookies take a bit longer to bake than your typical confection. We’re talking about 15-16 minutes.
Midway in the baking time, take out your sheet pan and slap dat ass against the counter a few times to flatten the tops. Return to the oven and bake until the edges are just set and the centers still a bit gooey. This was an even 16 minutes in my oven.
Cool the cookies on the pan to let the centers set up. If you’re really craving a taste, dude, I ain’t gonna blame you for snagging a soft cookie right out the oven. Just don’t burn your mouth. That’s not fun.
Yes, I always love a warm cookie, but I also love a cool cookie, or shit, even a frozen cookie. Weird weakness for frozen cookies. If you plan to store some leftovers, let them cool completely before sealing up in a tupperware or a ziptop bag. They’ll keep in the fridge around a week and in the freezer for a month or two.
If there’s one cookie I’d say you really need to buckle down and bake, it’s these. I’ll say a different one next time I bake a slam-banging awesome treat (I, in fact, have a slam-banging awesome treat in my queue), but for now, Giant Cowboy Monster Cookies are where it’s at. Yes, sir.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Where my cookie monsters at?
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giant cowboy monster cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 3/4 cup sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 1/2 cups corn flakes
- 1 cup old fashioned oats
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup dark chocolate chips
- 3/4 cup mini M&Ms
- 3/4 cup peanut butter chips
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, beat the butter and sugars until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, until fully incorporated, then beat in the vanilla. Scrape down the sides of the bowl. Add the flour, corn flakes, oats, baking soda, and salt. Mix until just combined. Fold in the chocolate chips, M&Ms, and peanut butter chips until relatively evenly distributed. Do not overmix.
- Use a 1/4 cup measure to scoop out portions of cookie dough and roll into a ball. The dough may be a touch sticky, but should not be gooey. Place no more than 5 dough balls to a cookie sheet. Bake for 8 minutes. Remove the cookie sheet and tap firmly on the counter 2-3 times to flatten. Return to the oven and bake 7-8 minutes longer until the edges are just set but the centers are still soft. Let cool on the baking sheet.
- Serve the cookies warm, or cool completely and store, covered, for up to 5 days at room temperature or a week in the fridge.
