National Cookie Day | Cowboy Cookies – The Foodie Patootie

National Cookie Day | Cowboy Cookies

I just participated in a cookie swap and if there’s just one thing I would’ve changed, I would have made it so we all posted our cookie recipes today. Since it is National Cookie Day, that would’ve saved me from having to make more than one kind of cookie, teeheehee. I can’t help but want to take shortcuts. If you don’t like what you see today, come back on December 15th for my recipe for Soft Maple Sugar Cookies with a maple frosting. They are delicious, and perfect for this time of year.

National Cookie Day | Cowboy Cookies

Instead, today I have Cowboy Cookies, a recipe that has a number of ingredients, but is actually incredibly easy and fast to make, and kinda foolproof too. You can sub milk chocolate for white chocolate, chunky peanut butter for smooth, bran flakes for RAISIN bran flakes. Yum.

I’ve had the chunky peanut butter variety and it’s fabulous, but we didn’t have any in the house so feel free to substitute for increased crunch. I should probably keep chunky peanut butter in the house for occasions just like this. I don’t normally eating anything but smooth peanut butter, but crunchy style is perfect for COOKIES.

National Cookie Day | Cowboy Cookies

Cowboy Cookies


  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup + 2 Tbsp shortening
  • 1 1/4 cup light brown sugar
  • 1 cup sugar
  • 6 Tbsp smooth peanut butter
  • 3 large eggs
  • 1 tsp vanilla
  • 1 1/2 cups uncooked oats
  • 1 1/4 cups Raisin Bran cereal
  • 1 cup white chocolate chips


  1. Preheat oven to 350*F. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
  2. In the bowl of a stand mixer, beat shortening until smooth and creamy. Add in both sugars, peanut butter, eggs, and vanilla until just combined. In increments, add flour mixture along with oats and cereal; stir until blended. Fold in chocolate chips.
  3. Place cookies onto parchment-lined baking sheets in 2-inch drops. Bake 9-12 minutes, or until lightly browned. Remove from oven, cool on baking sheet for 5 minutes and transfer to a wire rack to cool completely.


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