Why You’ll Love This Recipe

Cowgirl Cookies are the ultimate comfort food cookie. With oats providing a hearty texture, chocolate chips adding sweetness, and a touch of coconut and nuts for extra crunch, these cookies will quickly become your go-to treat. They’re easy to make and the perfect balance of chewy and crispy—what more could you ask for? Plus, the aroma that fills your kitchen while they bake is enough to make anyone’s mouth water!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups rolled oats
1 cup chocolate chips (bittersweet or semi-sweet)
1 cup chopped nuts (walnuts or pecans)
1/2 cup shredded coconut (optional)

Instructions

1. Preheat Oven:

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent the cookies from sticking.

2. Cream Butter and Sugars:

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes.

3. Add Eggs and Vanilla:

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until the mixture is smooth.

4. Mix Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the butter-sugar mixture, blending until just combined.

5. Incorporate Oats:

Stir in the rolled oats until thoroughly mixed. This will give the cookies that wonderful chewy texture.

6. Add Extras:

Gently fold in the chocolate chips, chopped nuts (walnuts or pecans), and shredded coconut if you’re using it. The coconut adds a nice touch of sweetness and texture.

7. Scoop Dough:

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. This gives them room to spread while baking.

8. Bake:

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Keep an eye on them so they don’t over-bake and lose their chewy goodness.

9. Cool:

Remove from the oven and let the cookies cool on the baking sheets for about 5-10 minutes before transferring them to wire racks to cool completely.

Servings and Timing

Servings: Approximately 24 cookies
Prep time: 20 minutes
Cooking time: 10-12 minutes
Total time: 55 minutes

Variations

Vegan Version: Replace the butter with vegan butter and use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) for a vegan option. Substitute plant-based chocolate chips for the regular ones.
Gluten-Free Option: Use a gluten-free flour blend to make these cookies gluten-free. Be sure to check that your oats are certified gluten-free if necessary.
Add Raisins: If you love raisins in your cookies, feel free to replace the chocolate chips with raisins or add them along with the chocolate chips for a different flavor.
Cinnamon Spice: Add 1 teaspoon of ground cinnamon to the dry ingredients for a spiced version of these cookies.

Storage/Reheating

Storage: Store these cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and fresh, and even more delicious the next day!
Freezing: To freeze, place the cookies in a single layer on a baking sheet and freeze for about 2 hours. Then transfer them to a freezer-safe container or bag and store for up to 3 months.
Reheating: Warm them up in the microwave for 10-15 seconds or in the oven at 300°F for 5-7 minutes for a freshly baked feel.

FAQs

1. Can I use quick oats instead of rolled oats?

While quick oats will work in this recipe, rolled oats give the cookies a better texture. Quick oats tend to soften more quickly and might result in a slightly different consistency.

2. Can I use coconut oil instead of butter?

Yes, you can use coconut oil for a dairy-free alternative. However, coconut oil has a distinct flavor that might change the taste of the cookies slightly.

3. Can I use other nuts besides walnuts or pecans?

Absolutely! Feel free to use any nuts you like—almonds, cashews, or even macadamia nuts would be great alternatives.

4. Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days before baking. Just let it sit at room temperature for 10-15 minutes before scooping and baking.

5. What type of chocolate chips are best for these cookies?

Bittersweet or semi-sweet chocolate chips work best, but you can also use milk chocolate or even white chocolate chips depending on your preference.

6. Can I skip the coconut?

Yes, if you don’t like coconut or don’t have it on hand, simply leave it out of the recipe. The cookies will still taste amazing without it.

7. How do I get my cookies to stay chewy?

Be sure not to overbake the cookies—remove them from the oven as soon as the edges are golden brown. Let them cool on the baking sheet before transferring them to a wire rack.

8. Can I make the cookies smaller?

Yes, you can make smaller cookies by scooping out less dough. Just adjust the baking time—smaller cookies will bake faster, so check them after 7-9 minutes.

9. How do I prevent the cookies from spreading too much?

If your dough is too soft, refrigerate it for 30 minutes before baking. This will help the cookies hold their shape better while baking.

10. Can I double this recipe?

Yes, you can easily double the recipe to make a larger batch. Just be sure to divide the dough evenly and adjust the baking time if necessary.

Conclusion

These Cowgirl Cookies are a delicious treat that everyone will love! With the perfect blend of chewy oats, sweet chocolate, crunchy nuts, and coconut, each bite is a flavor-packed adventure. Whether you’re baking for a family snack, a party, or a holiday gathering, these cookies are sure to be a hit. Enjoy them fresh out of the oven or as a comforting snack throughout the week!