These Cowgirl Cookies are the ultimate sweet-and-chewy cookie with a wild-west twist! Packed with oats, almonds, coconut, and creamy white chocolate chips, each bite delivers a rich, buttery flavor with just the right crunch. Perfect for bake sales, cookie exchanges, or an afternoon coffee treat, they’re hearty, rustic, and full of personality — just like a true cowgirl classic.
Who Is This Recipe For
This recipe is for anyone who loves:
- Thick, chewy cookies with texture and flavor in every bite.
- Homemade treats that taste comforting and nostalgic.
- Cowgirl-style baking — rugged, simple, and full of goodness.
Why You’ll Love It
✅ Golden, chewy, and full of flavor.
✅ Loaded with oats, nuts, coconut, and white chocolate.
✅ Perfect for make-ahead baking or gifting.
✅ A Southern favorite with a twist of sweetness and crunch.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup old-fashioned oats
- 1 cup sliced almonds
- ½ cup sweetened shredded coconut
- 1½ cups white chocolate chips
Preparation
- Cream the butter and sugars: In a mixing bowl or stand mixer, beat together butter, granulated sugar, and brown sugar until light and fluffy — about 3 minutes.
- Add wet ingredients: Mix in the eggs one at a time, then add the vanilla extract.
- Combine dry ingredients: Add flour, salt, baking powder, and baking soda. Mix until just combined — don’t overmix.
- Add the good stuff: Stir in oats, almonds, and coconut. Finally, fold in the white chocolate chips.
- Chill the dough: Cover and chill for at least 1 hour (or up to 24 hours) for thicker, chewier cookies.
- Preheat oven: Set to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop and bake: Drop ¼-cup portions of dough onto prepared sheets, leaving about 2 inches between each.
- Bake: Cook for 13–15 minutes, or until golden brown around the edges.
- Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Storage Tips
- Room Temperature: Keep in an airtight container for up to 5 days.
- Freezer: Freeze dough balls for up to 3 months — bake directly from frozen with an extra 2 minutes added to bake time.
FAQs
Can I substitute the nuts?
Yes! Pecans, walnuts, or macadamia nuts are all great swaps for almonds.
Can I make these smaller?
Definitely — use 2-tablespoon scoops and reduce baking time to about 10–12 minutes.
Can I use dark or milk chocolate chips instead?
Absolutely! Mix and match for your favorite combination.
Conclusion
These Cowgirl Cookies are hearty, chewy, and full of Southern charm — a cookie jar essential that’s perfect for sharing or enjoying with a glass of cold milk. One bite and you’ll see why they’ve become a country-kitchen favorite!
