Crunchy chewy cookie chocked full of chocolate chips, pecans, walnuts, coconut, and Rice Krispies for a little extra crunch. Made with regular sugar and brown sugar, and browned butter for that little extra taste. This is a big batch recipe!
Prep Time30 minutesmins
Cook Time12 minutesmins
Total Time42 minutesmins
Course: Dessert
Cuisine: American
Keyword: cowboy cookies, kitchen sink cookies, neiman marcus cookies, ranger cookies
Preheat oven to 325-350° Line cookie sheet with parchment paper.Brown butter in a saucepan. Melt and cook until golden brown color. Careful not to burn. Stir frequently, this will only take 5-7 minutes. Set aside to cool.Mix flour, baking powder, baking soda, salt, and cinnamon together and set aside.Cream sugars, Crisco shortening, and vanilla. Add eggs one at a time.Add the browned butter to the sugar mixture and add the flour mixture a little at a time.Stir in by hand the nuts, chocolate chips, and coconut. Stir the Rice Krispies in last.Form balls the size of small walnuts and place on cookie sheet about 2" apart.Option: Sprinkle a tiny bit of sea salt on balls.Bake until lightly browned. Cool in pan for a few mintues before transferring to a cooling rack.Cool completely before storing in an air-tight container.
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Notes
Nutritional calculations are just rough estimates.