Cowgirl Cookies

It’s January…you may think cookies were so last month. Spoiler alert! They aren’t. They are as now as now can be…especially when you mix in all sort of oats, raisins and of course a little chocolate.

Cowgirl Cookies are a spin on the super popular “Cowboy” Cookie. I’ve made a few girly tweaks…like hello colorful M&M’s and goodbye nuts…and oh yeah let’s add a little white chocolate while we’re at it.

They’re as big as a lady’s hand and packed with sea salt nuggets and brown sugar. I have to say, these are really outstanding cookies.

MY OTHER RECIPES

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I used M&M’s Minis in these to make them cute.

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And hold your opinions on raisins please. I know there’s a whole big bad world out there who like to raisin-hate, but they are necessary in these cookies. The salty bits with the raisins are freaking fantastic. Just try it please!

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And like I said, salty nuggets… I use coarse sea salt. The larger bites of salty/sweet throughout is the defining factor in these beauties.

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How gorgeous is that dough?

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Use your big cookie scoop…a whole 3 tablespoons.

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And they really do bake to perfection. The outside is slightly crispy, the inside totally chewy. It’s everything a granola bar wishes it could be.

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This makes a pretty large batch, so you can be snacking on these most of the week!

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You could even freeze them for to eat later!

Print

Cowgirl Cookies

  • Author: Cookies & Cups
  • Yield: 36 large cookies

Ingredients

  • 1 1/2 cups unsalted butter (3 sticks)
  • 2 cups light brown sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 2 teaspoons baking soda
  • 2 teaspoons coarse sea salt
  • 3 cups flour
  • 3 cups old fashioned oats
  • 2 cups shredded sweetened coconut
  • 1 cup semi sweet chocolate chips
  • 1 cup white chips
  • 1 cup mini M&Ms
  • 1 cup raisins

Instructions

  1. Preheat oven to 350°F. Line your baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and both sugars together on medium speed for 2 minutes, scraping the sides of the bowl as necessary.
  3. Add in eggs and vanilla and mix until combined, about 1 minute.
  4. Turn the mixer to low and add in the baking soda, salt and flour until incorporated.
  5. Next add oats and coconut slowly.
  6. Finally mix in the chocolate chips, white chips, M&M’S and raisins until evenly combined. Batter will be thick.
  7. Using a large cookie scoop (3 tablespoons) drop the dough onto the prepared baking sheet.
  8. Bake for 13-15 minutes until the edges are lightly golden and tops are just set.
  9. Allow the cookies to cool on the baking sheet for 3 minutes and then transfer them to a wire rack rack to cool completely.

Notes

store airtight for up to 5 days

 

18 Responses

    1. Shelly

      You can omit it, but it does absorb a bit of moisture adding to the texture of the cookie…you can’t taste it, so I might try it with the coconut…they won’t even know it’s there 🙂

  1. Shelly, you are the one who taught me how good coarse salt can be in baked goods. The nugget factor changes everything. EVERYTHING.

    And I don’t want to meet the person who says that cookies are last month, because they probably are mean to puppies and stuff. Cookies are for every month.

  2. Jeannie

    OK. I’ll hold my opinion on the raisins based on how well you say they pair with the coarse salt. I’ll do exactly as you say. My concern is the coconut — can I eliminate that? Coconut is a nasty word in my vocabulary!

    1. Shelly

      haha! well yes, I guess you can if you hate it that much 🙂 You really can’t taste it at all, it just adds texture to the cookies 🙂

  3. These should be called the “Everything But the Kitchen Sink Cookies!” Delicious. When you call for coarse salt, are you also referring to Kosher salt, or a salt with a larger grain?

    1. Shelly

      I use coarse sea salt, which are like small little nuggets of salt coarser than my kosher. If you don’t have nay on hand, you can use kosher, no problem, but the coarser nuggets are great in these!

  4. Becky

    My man’s favorite cookies! I use 1 cup coconut oil & one stick of butter, instead of all butter, and I use Trader Joe’s unsweetened coconut. The 4 cups of stir ins are usually craisins, white chocolate chips, & maybe pecans. After having so much success with your cookie recipes, I am a cookie baking freak, and I bought 3T and 2T size cookie scoops to keep up with demand. Thanks!

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