Description
These Cowgirl Cookies are the perfect combination of chewy, nutty, and sweet. Packed with oats, almonds, shredded coconut, and creamy white chocolate chips, they’re hearty enough to satisfy a sweet craving while still offering a variety of textures in every bite. Whether enjoyed with a glass of milk, packed into a lunchbox, or served at a gathering, these cookies are guaranteed to be a hit.
Who is this Recipe For?
This recipe is great for:
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Cookie lovers who enjoy chewy, chunky treats filled with texture.
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Families looking for a fun and versatile cookie recipe that kids and adults both love.
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Home bakers who want a reliable recipe that’s simple yet impressive.
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Anyone preparing cookies for potlucks, holidays, or bake sales.
Why it’s Great
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Loaded with Mix-Ins: Almonds, oats, coconut, and white chocolate chips make these cookies irresistible.
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Perfectly Chewy: The combination of butter, sugar, and oats gives these cookies a soft yet hearty texture.
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Make-Ahead Friendly: The dough can be chilled overnight, making baking flexible and convenient.
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Crowd-Pleasing: A flavor-packed cookie that appeals to both kids and adults.
Ingredients
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1 cup (2 sticks) Unsalted Butter, softened
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1 cup Granulated Sugar
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1 cup Brown Sugar, packed
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2 Large Eggs, room temperature
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1 teaspoon Vanilla Extract
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2 cups All-Purpose Flour
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½ teaspoon Salt
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1 teaspoon Baking Powder
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1 teaspoon Baking Soda
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1 cup Old-Fashioned Oats
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1 cup Sliced Almonds
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½ cup Sweetened Shredded Coconut
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1 ½ cups White Chocolate Chips
How to Make Cowgirl Cookies
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Cream Butter and Sugars: In a large mixing bowl (or stand mixer with paddle attachment), beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
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Add Eggs and Vanilla: Mix in the eggs one at a time, then add vanilla extract until smooth.
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Combine Dry Ingredients: In a separate bowl, whisk together flour, salt, baking powder, and baking soda. Add to the wet mixture and stir until just combined.
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Add Mix-Ins: Gently fold in oats, sliced almonds, shredded coconut, and white chocolate chips until evenly distributed.
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Chill Dough: Cover and refrigerate the dough for at least 1 hour (or up to 24 hours) to prevent spreading.
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Preheat Oven: Heat oven to 350°F (175°C) and line baking sheets with parchment paper.
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Scoop and Bake: Portion dough into ¼ cup scoops and place 2 inches apart on the baking sheet. Bake for 13–15 minutes, until edges are golden and centers are just set.
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Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Kitchen Equipment Needed
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Mixing bowls
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Stand mixer or hand mixer
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Measuring cups and spoons
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Plastic wrap (for chilling dough)
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Baking sheets with parchment paper
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Cookie scoop (¼ cup)
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Wire rack
Storage
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Room Temperature: Store in an airtight container for up to 5 days.
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Freezer (Dough): Scoop dough balls and freeze for up to 2 months. Bake straight from frozen, adding 1–2 minutes to baking time.
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Freezer (Baked Cookies): Keep baked cookies in a freezer-safe bag for up to 2 months. Thaw before serving.
FAQ
Q: Can I swap almonds for another nut?
A: Yes, walnuts or pecans work well as alternatives.
Q: Do I have to chill the dough?
A: Chilling helps the cookies hold their shape and enhances flavor, so it’s highly recommended.
Q: Can I make them smaller?
A: Absolutely! Use a medium cookie scoop and reduce baking time by 2–3 minutes.
Q: Can I reduce the sweetness?
A: You can cut back slightly on the white chocolate chips or sugar without affecting texture too much.
Conclusion
These Cowgirl Cookies are hearty, chewy, and loaded with flavor. From the crunch of almonds to the sweetness of white chocolate chips, every bite is a perfect balance of textures. Whether you’re baking for a party, gifting to a friend, or enjoying at home, this recipe is sure to become a family favorite.
