Here’s a Cowgirl Cookies recipe plus how you might enjoy ½ cup of them in the morning (if you’re portioning them that way).
🐎 Cowgirl Cookies (Big, hearty, chewy)
These cookies are packed with oats, chocolate chips, coconut, and pecans — classic cowboy‑style fuel food. They’re yummy for dessert, snacks, or a sweet breakfast treat.
🛒 Ingredients (makes ~24 cookies)
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1 cup (230 g) brown sugar
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⅔ cup (135 g) granulated sugar
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1 cup (230 g) butter, softened
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2 eggs
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2 tsp vanilla extract
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1¾ cups (220 g) all‑purpose flour
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1 tsp baking soda
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½ tsp salt
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3 cups (240 g) old‑fashioned oats
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1 cup (170 g) semisweet chocolate chips
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1 cup (90 g) sweetened shredded coconut
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1 cup (100 g) pecans, chopped
👩🍳 Instructions
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Preheat the oven: 350 °F (175 °C).
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Mix sugars & butter: In a large bowl, cream together the brown sugar, granulated sugar, and butter until light & fluffy.
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Add eggs & vanilla: Beat in eggs one at a time, then stir in vanilla.
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Dry ingredients: In another bowl whisk flour, baking soda, and salt.
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Combine: Gradually add dry ingredients to wet, mixing until combined.
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Stir in oats, chocolate chips, coconut, and pecans.
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Scoop cookies: Drop by rounded tablespoons (or use a cookie scoop) onto a cookie sheet lined with parchment paper.
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Bake: 10–12 minutes until edges are golden (they’ll still be soft in the middle).
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Cool: Let cool on the baking sheet 5 minutes before transferring to a rack.
🥣 Serving: ½ Cup in the Morning
Cookies aren’t usually measured by cups for breakfast, but if you want a controlled portion:
👉 ½ cup of cookie pieces ≈ ~2–2.5 broken‑up cookies (depending on size).
This gives you a smaller, sweet breakfast portion instead of eating full cookies.
🍽 Better Balance (optional)
Because these are rich and sweet, pairing helps balance your morning meal:
✔ ½ cup cowgirl cookie pieces
✔ ½–1 cup Greek yogurt or cottage cheese
✔ Fresh fruit (berries or banana slices)
✔ A handful of nuts or a boiled egg for protein
This turns it into a more balanced sweet‑and‑protein breakfast.
💡 Storage & Tips
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Store in an airtight container at room temp for ~5 days.
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Freeze extras — thaw and enjoy later.
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Make them smaller if you want more cookie pieces per ½‑cup serving.