Description
Cowgirl Cookies combine oats, chocolate chips, nuts, and coconut into a sweet, chewy, and crunchy treat. Perfect for snacks, desserts, or gifts, these cookies will satisfy your sweet tooth in every bite.
Ingredients
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
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent the cookies from sticking.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter-sugar mixture, blending until just combined.
- Stir in the rolled oats until well mixed.
- Fold in the chocolate chips, chopped nuts, and shredded coconut (if using).
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spaced about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to wire racks to cool completely.
Notes
For a vegan version, use vegan butter and flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) along with plant-based chocolate chips.
Use a gluten-free flour blend to make these cookies gluten-free, and ensure your oats are certified gluten-free.
Add raisins or cinnamon for extra flavor variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
