Cowgirl Cookies
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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¾ cup brown sugar
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¾ cup granulated sugar
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2 large eggs
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1 tbsp vanilla extract
Dry ingredients
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2½ cups all-purpose flour
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1 tsp baking soda
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1 tsp baking powder
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1 tsp salt
The good stuff
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1½ cups rolled oats
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1 cup chocolate chips (or chunks)
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½–¾ cup chopped pecans or walnuts
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½ cup shredded coconut (sweetened or unsweetened)
Instructions
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Preheat oven to 350°F (175°C).
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Cream butter and sugars until fluffy.
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Beat in eggs and vanilla.
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Whisk dry ingredients separately, then mix into wet just until combined.
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Fold in oats, chocolate chips, nuts, and coconut.
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Scoop large dough balls (these are cowgirl-sized).
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Bake 11–14 minutes until edges are golden and centers are soft.
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Cool on the pan for a few minutes, then transfer to a rack.
Pro Tips 🤎
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Chill dough 30 minutes for thicker cookies
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Sprinkle flaky salt on top before baking
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Underbake slightly—chewy is the goal
Wild West Variations
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Extra indulgent: add caramel bits or toffee
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Chocolate lover: use dark + milk chocolate
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Trail mix vibe: add dried cranberries or raisins
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Texas-sized: press dough into a skillet and bake
Perfect for bake sales, road trips, or when “one cookie” is a lie.
Want a bakery-style jumbo, gluten-free, or no-chill version?