Can I skip the chilling step if I’m in a hurry?

Chilling is what keeps the cookies thick and prevents them from becoming flat and crispy. If you really can’t wait, pop the dough in the freezer for 20–30 minutes as a shortcut, but chill whenever possible for the best texture.

What if I don’t have almonds?

No worries! Any chopped nuts work, or you can leave them out for a nut-free cookie—just use extra oats or coconut to keep that hearty texture.

Can I halve or double the recipe?

Absolutely! This recipe halves easily for a small batch or doubles up to feed a crowd. Just watch your baking time if you’re making smaller or larger cookies.

Are these cookies very sweet?

They’re definitely on the sweeter side thanks to the white chocolate and coconut. If you prefer a more subtle sweetness, cut back a little on the white sugar or chocolate chips, but don’t skip the brown sugar for that chewy, rich texture.

Cowgirl Cookies Recipe

Description

Cowgirl Cookies are thick, chewy, and loaded with sweet white chocolate, coconut, old-fashioned oats, and crunchy almonds for a deliciously hearty treat. Perfectly golden on the edges and soft in the center, these cookies are easy to make ahead and always crowd-pleasing.

Ingredients

Units Scale

Dairy & Eggs

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

Sugars

1 cup granulated sugar
1 cup brown sugar, packed

Flavorings

1 teaspoon vanilla extract

Dry Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

Mix-ins

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 mixing bowl or the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until the mixture becomes light and fluffy, about 3 minutes.
Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture. Beat until everything is well combined, ensuring a smooth mixture.
Mix in Dry Ingredients: Add in the flour, salt, baking powder, and baking soda. Mix on low speed until these ingredients are just incorporated and no streaks of flour remain.
Stir in Oats, Almonds, Coconut, and White Chocolate: Gently stir in the old-fashioned oats, sliced almonds, and sweetened shredded coconut. Then add the white chocolate chips and mix until evenly distributed 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 the flavors meld and prevents spreading while baking.
Preheat Oven and Prep Baking Sheet: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, ensuring cookies won’t stick.
Portion Dough: Scoop out the dough in 1/4 cup portions and place them onto the prepared baking sheets, spacing about 2 inches apart to allow for spreading.
Bake: Bake the cookies in the preheated oven for 13-15 minutes or until the edges are golden brown and the centers are just set.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chilling the dough is crucial for best texture and prevents cookies from spreading too much.
For softer cookies, bake for closer to 13 minutes; for crunchier edges, bake a bit longer.
You can swap almonds for other nuts or the white chocolate chips for dark or milk chocolate if desired.
Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for longer storage.

Nutrition

Serving Size: 1 cookie
Calories: 230
Sugar: 17g
Sodium: 90mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 27mg