Sweet Ecstasy Cookies

4.66 from 38 votes

Have you tried my ULTIMATE Cowboy Cookies? These have a LOT going on, but all those ingredients work together to make a fantastic cookie!

Prep Time15

Cook Time45

Total Time1

Course: Dessert, Snack

Cuisine: American, Canadian

Servings: Cookies

Calories: 180kcal

Author: Marie Porter

Equipment

2 Baking Sheets
Parchment Paper

Ingredients

2 Cups Cornflakes
2 Cups Rolled Oats
1 Cup Butterscotch Chips
1 Cup Chocolate Chips
1 Cup Coconut
1 Cup Raisins
½ Cup Pecans Chopped
½ Cup Walnuts Chopped
2 Cups All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 Cup Butter Softened
1 Cup Brown Sugar Packed
1 Cup Granulated Sugar
1 Cup Creamy Peanut Butter
3 Large Eggs
2 teaspoons Vanilla Extract

Instructions

Preheat the oven to 350F (180 C), line 2 large baking sheets with parchment paper.
In a large bowl, combine corn flakes, rolled oats, butterscotch chips, chocolate chips, coconut, raisins, and nuts. Set aside.
In a separate bowl (I use a medium bowl), combine flour, baking powder, baking soda, and salt. Set aside.
Place butter in a large mixing bowl - if using a hand mixer - or the bowl of a stand mixer, along with the sugars. Cream butter and sugars together, until light and fluffy. Add peanut butter, beat till incorporated and creamy. Add eggs and vanilla, mix well.
Add the flour mixture to the bowl of wet ingredients, stir well - or mix on low speed - to combine.
Add the batter to the bowl of goodies, stir well to combine.
Roll 1" balls out of the cookie dough for smaller cookies, or scoop cookie dough with a large cookie scoop, for larger cookies. Arrange cookie dough balls on prepared baking sheets leaving at least 2" between cookies.
Gently press the tops of each slightly.
Bake in the preheated oven for 12-15 minutes, until the edges of the cookies are golden brown. For best results, do NOT overbake them. (Baking time is for larger cookies - just keep an eye on them, if making them larger or smaller!)
Transfer baked cookies to a wire rack, to cool.

Notes

Once cooled to room temperature, cookies can be transferred to a plastic bag or other airtight container. We generally use a large freezer bag. They will keep well at room temperature for a week or so, in my experience... IF they last that long!

If you’re not using them right away, I recommend freezing them on a baking sheet, the transferring the frozen cookies to a large freezer bag or vacuum bag.
Freeze until the day before you want to serve them, allow to warm to room temperature before serving.

Note: The original version of this recipe baked smaller cookies (1" balls of dough) for 10-12 minutes at 375. Over the years, I started using a cookie scoop, and found that 350 for slightly longer works better.

Leaving that info here for anyone who wants to keep using the original recipe! (It makes more like 70 cookies, that way.)

Nutrition