Description
Cowgirl Cookies are chewy, flavorful cookies packed with oats, sliced almonds, coconut, and white chocolate chips. They’re easy to make, perfect for sharing, and deliver a delicious combination of textures with every bite.
Ingredients
Units
Scale
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Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
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Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
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Mix-ins
- 1 cup old-fashioned oats
- 1 cup sliced almonds
- 1/2 cup sweetened shredded coconut
- 1 1/2 cup white chocolate chips
Instructions
- Cream Butter and Sugars: In a large mixing bowl or the bowl of a stand mixer, beat together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, about 3 minutes. This step incorporates air and gives the cookies a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Add vanilla extract and continue to mix until fully combined. The batter should look smooth and slightly thickened.
- Incorporate Dry Ingredients: Add the all-purpose flour, salt, baking powder, and baking soda to the wet mixture. Mix on low speed or by hand just until the flour disappears, being careful not to overmix.
- Stir in Mix-ins: Gently fold in the old-fashioned oats, sliced almonds, and sweetened shredded coconut until evenly distributed. Then, add the white chocolate chips and stir until incorporated throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 24 hours. This allows the flavors to meld and prevents the cookies from spreading too much during baking.
- Preheat and Prepare: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Portion the Dough: Scoop out the dough in 1/4 cup portions and place them onto the prepared baking sheets. Leave about 2 inches of space between each scoop to allow for spreading.
- Bake the Cookies: Bake in the preheated oven until the edges are golden and centers look set, about 13-15 minutes. Rotate trays halfway through for even baking if baking multiple sheets.
- Cool and Serve: Let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Dough can be made ahead and chilled up to 24 hours before baking.
- For extra flavor, lightly toast the almonds before adding.
- Swap white chocolate chips with semi-sweet or milk chocolate for a different twist.
- Cookies freeze well for up to 2 months in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
