Can I make the dough in advance?

Absolutely! The dough can be made and refrigerated for up to 24 hours, which gives the flavors even more time to develop. You can also freeze dough balls for longer storage and bake straight from the freezer.

Can I use instant oats instead of old-fashioned oats?

While you could use instant oats in a pinch, old-fashioned oats are best for giving these cookies the chewy, hearty texture Cowgirl Cookies are known for. Instant oats will make the cookies a little softer and less textured.

Can I make these nut-free?

Definitely—just skip the almonds and add extra coconut, oats, or swap in pumpkin seeds or sunflower seeds for crunch without nuts.

Do I need a mixer, or can I mix by hand?

A hand or stand mixer makes creaming the butter and sugar simpler, but with a bit of elbow grease, you can absolutely mix by hand. Just be sure the butter is quite soft so everything incorporates smoothly.

Cowgirl Cookies Recipe

Description

Cowgirl Cookies are hearty, chewy cookies loaded with oats, coconut, sliced almonds, and creamy white chocolate chips. With their delightful blend of flavors and texture, they make a perfect sweet snack for any occasion. The cookie dough can be made ahead and chilled, ensuring thick, bakery-style treats every time.

Ingredients

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Dairy & Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
2 large eggs, at room temperature
1 teaspoon vanilla extract

Sugars

1 cup granulated sugar
1 cup brown sugar, packed

Dry Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup old-fashioned oats
1 cup sliced almonds
1/2 cup sweetened shredded coconut
1 1/2 cups white chocolate chips

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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 with an electric mixer. Continue mixing for about 3 minutes, until the mixture is light and fluffy.
Add Eggs and Vanilla: Add the eggs one at a time, followed by the vanilla extract. Beat until well combined and the mixture is smooth.
Mix in Dry Ingredients: Add the all-purpose flour, salt, baking powder, and baking soda to the wet mixture. Mix on low speed until just combined, being careful not to overmix.
Add Oats, Almonds, Coconut, and White Chocolate: Stir in the oats, sliced almonds, and shredded coconut until evenly distributed. Finally, gently fold in the white chocolate chips.
Chill the Dough: Cover the bowl and chill the dough in the refrigerator for at least 1 hour and up to 24 hours. Chilling allows the flavors to meld and ensures thicker cookies.
Preheat Oven and Prepare Pans: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy removal and cleanup.
Scoop and Bake: Using a 1/4 cup measuring cup or large cookie scoop, portion dough onto the prepared baking sheets, leaving about 2 inches between each scoop. Bake in the preheated oven for 13-15 minutes, or until the cookies are golden around the edges but still soft in the center.
Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.

Notes

For extra crispy edges, bake a minute longer but watch closely to prevent overbaking.
Dough can be made ahead and refrigerated for up to 24 hours for deeper flavor and thick cookies.
Try substituting walnuts or pecans for almonds if desired.
Cookies will keep in an airtight container at room temperature for up to 5 days.
Freeze unbaked cookie scoops for fresh cookies anytime; bake straight from frozen with an extra minute or two of bake time.

Nutrition

Serving Size: 1 cookie
Calories: 230
Sugar: 18g
Sodium: 90mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg