Cowboy Cookies
Prep time
Cook time
Total time
You can use all butter here if you do not prefer shortening, but the cookies will have a tendency to flatten severely, so do not press them out as I show you in the video before baking
Preheat oven to 350° F
Use a Hi Ratio shortening if possible
Serves: 24 cookies
  • Solid Vegetable Shortening 1 cup (112g)
  • Light Brown Sugar packed 1 cup (210g)
  • Granulated Sugar 1 cup (200g)
  • Eggs Large 2 (100g)
  • Vanilla Extract 1 Tablespoon
  • Salt 1 teaspoon (6g)
  • Baking Soda 1½ teaspoons (7g)
  • All Purpose Flour 2 cups + 3 Tablespoons (280g)
  • Rice Krispies ¾ cup (40g)
  • Old Fashioned Oats 1 cup (98g)
  • Sweetened Flake Coconut 1 cup (85g)
  1. Cream the shortening and sugars together until light and fluffy. About 5 minutes.
  2. Combine the eggs and vanilla extract and add gradually to the creaming butter - sugar mixture.
  3. Scrape the bottom and sides of the bowl often to ensure an even mix.
  4. Combine the flour, baking soda and salt and then add to the creamed mixture all at once.
  5. Add the rice krispies, coconut and oatmeal and mix to combine well.
  6. Scoop onto a parchment lined sheet pan, press lightly to flatten slightly and bake for approximately 14 minutes or until light golden brown
Cookies can be stored at room temperature in an airtight container for up to 2 weeks.

Dough can be frozen, scooped into balls and then stored in a plastic bag for up to 2 months. Thaw completely before baking
Recipe by Gretchen's Bakery at