Candied Lemon Cowboy Cookies

A sunny chewy-crispy cookie!

If you haven’t yet had the pleasure, a Cowboy Cookie is a chocolate chip cookie that’s bumped up with oats, coconut, nuts, and a touch of cinnamon. They’re stuffed with flavor and texture – in other words, they’re great. And so are these. These are a riff on the classic Cowboy Cookie, but we’ve swapped out the chocolate chips for some tart and sweet candied lemon peel. They have the same oatmeal-coconut chewiness with a fun new flavor twist (and a few other texture tricks up their sleeves, too).

Like many other cookies before them, these start by creaming together butter and sugar, though these use a combination of butter and vegetable shortening so you still get that lovely butter flavor but also a cookie that doesn’t spread too much.

After the eggs and usual dry baking ingredients get mixed in, there’s the aforementioned coconut and oats which are really what makes this a chewy “cowboy cookie,” and there’s also candied lemon peel, lemon extract, and a special surprise – crisped rice cereal!

There are no nuts in these Cowboy Cookies, but the rice cereal adds a nice light crunch in their place. They’re a cookie that’s jam-packed with mix-ins and yet they taste sunny and light and simply sweet.

When it’s time to make some cookies, it doesn’t have to be all chocolate chip all the time. These are a refreshing departure from the old stand-by and such a great way to mix up your cookie game.

Candied Lemon Cowboy Cookies

Ingredients
  • 1/2 cup (1 stick) butter, at room temperature
  • 1/2 cup vegetable shortening
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 teaspoons lemon extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups crisped rice cereal
  • 3/4 cup flaked coconut
  • 1/2 cup candied diced lemon peel
  • 1 cup rolled oats
Preparation
  1. Preheat oven to 350°F and line two baking sheets with parchment paper.
  2. In a large bowl, cream together the butter and vegetable shortening. Add both sugars and beat with an electric mixer until fluffy.
  3. Add eggs and lemon extract and beat until thoroughly combined.
  4. In a separate bowl, mix together the flour, baking soda, baking powder, and salt. Add to butter mixture and mix well, scraping down the sides of the bowl as you go.
  5. Stir in rice cereal, coconut, lemon peel, and oats.
  6. Scoop dough out onto prepared baking sheets in 2 tablespoon portions, 2 inches apart.
  7. Bake until edges have begun to turn golden brown, 9-11 minutes. Let rest 2 minutes on baking sheet before removing to a wire rack to cool completely. Enjoy!

Recipe adapted from Accidental Happy Baker.