Description
Cowgirl Cookies are delicious, bakery-style treats packed with oats, almonds, coconut, and creamy white chocolate chips. Soft and chewy on the inside with golden edges, these cookies combine delightful flavors and textures for the ultimate sweet snack or dessert.
Ingredients
Units
Scale
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
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Add-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 mixing bowl or the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Add the eggs, one at a time, and the vanilla extract to the creamed mixture. Beat until everything is well combined and the batter is smooth.
- Mix Dry Ingredients: Add the all-purpose flour, salt, baking powder, and baking soda to the wet mixture. Mix just until the dry ingredients are incorporated, avoiding overmixing.
- Fold in Add-ins: Gently stir in the oats, sliced almonds, and shredded coconut until evenly distributed. Add the white chocolate chips and fold them in so they’re well incorporated throughout the dough.
- Chill the Dough: Cover the dough and chill in the refrigerator for at least 1 hour, or up to 24 hours. Chilling helps flavors meld and prevents spreading.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Portion and Arrange Dough: Scoop dough by 1/4 cup portions (about 2-3 tablespoons each) and place on prepared baking sheets, leaving 2 inches between each scoop to allow for spreading.
- Bake: Bake in the preheated oven for 13-15 minutes, or until cookies are golden around the edges but still soft in the center.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Chilling the dough is important for chewier cookies and better shape.
- Cookies will continue to cook on the sheet after removal from the oven, so don’t overbake.
- Nuts and coconut can be substituted with other mix-ins if desired.
- Store cookies in an airtight container up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 27mg
