These Hobo Cookies are a delightful vintage recipe. They are a buttery and sweet cookie, loaded with coconut flakes, oats, Corn Flakes, pecans, chocolate, and more!
Hobo cookies are a vintage recipe that are a lot like cowboy cookies or ranger cookies. These cookies are loaded with all the good stuff like coconut flakes, wholesome oats, chocolate chips, chopped pecans, and Corn Flake cereal. They have the perfect combination of flavor.
If you need more Cookie Recipes then be sure to also check out these Old Fashioned Chocolate Chip Cookies, Amish Monster Cookies, and Cake Mix Peanut Butter Cookies.
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❤️ Why you’ll love this recipe
- Easy: These are an easy cookie to make. There’s nothing complicated about the recipe.
- No chill time: There’s no need to chill your dough before baking.
- Great combination of flavors: There are so many yummy flavors in this cookie and they all really compliment each other. The sweetness of the coconut and chocolate really bring out the crunch in Corn Flake cereal and the wholesome oats add such a nice touch.
🥣 Ingredients needed
Complete list of ingredients and amounts can be found in the recipe card below.
For this recipe, you will need:
- Butter
- Sugar and brown sugar
- Eggs
- Vanilla extract
- All purpose flour
- Baking soda and baking powder
- Salt
- Coconut flakes: I used sweetened coconut flakes but unsweetened also works.
- Quick oats
- Corn Flake cereal
- Pecans: Or swap them out for nuts of your choice.
- Chocolate chips: I used semi-sweet but feel free to use your favorite kind.
🍪 Variations
- You can swap the pecans for walnuts, if desired.
- I used semi-sweet chocolate but you could also use milk chocolate, dark chocolate, or even chop up your favorite candy bar.
⏲️ Recipe instructions (step by step guide)
Begin by preheating your oven to 350° F. In a large mixing bowl, cream together your vanilla extract, butter (softened to room temperature), sugar, and brown sugar (image 1).
Next, add in the eggs, oats, flour, baking soda, baking powder, and salt (image 2). Mix until well combined. Stir in the Corn Flake cereal, coconut flakes, pecans (optional), and chocolate chips (image 3).
Roll into large dough balls (I used about ¼ cup, don’t worry if the Corn Flakes get a little crushed). Place on a greased or parchment paper lined baking sheet (image 4). I recommend doing four dough balls per baking sheet due to their size.
Bake for 12 to 15 minutes or until edges are golden. Let the cookies rest on the baking sheet for 5 to 10 minutes before transferring to a cooling rack.
👩🏻🍳 Tips
- When your forming your dough balls, don’t worry if you crush the corn flakes a little. I found that if I ran my hands in some warm water that it was easier to form the dough balls.
- Use pure vanilla extract for the best results.
🥡 How to store leftovers
Store any leftover cookies in an airtight food storage container at room temperature. The cookies will be good for up to four days after baking.
📋 Recipe FAQs
Hobo cookies are a vintage recipe with oats, chocolate chips, Corn Flake cereal, and pecans.
Other cookie recipes:
If you tried this recipe for Hobo Cookies or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have. Happy baking!
Hobo Cookies
Equipment
- Mixing bowl
- Hand or stand mixer
- Baking sheet
Ingredients
- 1 cup unsalted butter
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ⅓ cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup coconut flakes
- 2 cups quick oats
- 2 cups Corn Flake cereal
- 1 ½ cups chocolate chips
- ½ cup pecans or nuts of your choice (optional)
Instructions
- Begin by preheating your oven to 350° F. In a large mixing bowl, cream together your vanilla extract, butter (softened to room temperature, sugar, and brown sugar).1 cup unsalted butter, 1 cup sugar, 1 cup brown sugar, 1 teaspoon vanilla extract
- Next, add in the eggs, oats, flour, baking soda, baking powder, and salt. Mix until well combined.2 large eggs, 1 ⅓ cup all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 cups quick oats, ½ teaspoon salt
- Stir in the Corn Flake cereal, coconut flakes, and chocolate chips.1 cup coconut flakes, 2 cups Corn Flake cereal, 1 ½ cups chocolate chips, ½ cup pecans
- Roll into large dough balls. I used about ¼ cup, don't worry if the Corn Flakes get a little crushed. Place on a greased or parchment paper lined baking sheet. I recommend doing four dough balls per baking sheet due to their size.
- Bake for 12 to 15 minutes or until edges are golden. Let the cookies rest on the baking sheet for 5 to 10 minutes before transferring to a cooling rack.
Laurie says
The pecans aren’t listed as an ingredient or in the steps. But they are mentioned in other places in your article. Not sure how much to add?
Audrey says
Hi there, I will update the recipe to make it more clear. You can add 1/2 cup of nuts at the end with a large spoon.
Daria says
These look so good! I wonder if corn flakes can be substituted for rice crispies? Thanks!
Audrey says
Yes, you can sub rice crispies for the corn flakes 🙂
Pat says
These cookies are crispy sweet and a bit chewy! They are so good my family has requested over other favourites. And that’s a good sign !