These Cowgirl Cookies are such fun, yummy and beautiful sweet treats! Filled with M&Ms, coconut, white chocolate and much more. Giddy up!
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.
Cowgirl Cookies
I used M&M’s Minis in these to make them cute.
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!
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.
How gorgeous is that dough?
Use your big cookie scoop…a whole 3 tablespoons.
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.
This makes a pretty large batch, so you can be snacking on these most of the week!
You could even freeze them for to eat later!
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Cowgirl Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 36 large cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Cowgirl Cookies are such fun, yummy and beautiful sweet treats! Filled with M&Ms, coconut, white chocolate and much more. Giddy up!
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
- Preheat oven to 350°F. Line your baking sheet with parchment paper and set aside.
- 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.
- Add in eggs and vanilla and mix until combined, about 1 minute.
- Turn the mixer to low and add in the baking soda, salt and flour until incorporated.
- Next add oats and coconut slowly.
- Finally mix in the chocolate chips, white chips, M&M’S and raisins until evenly combined. Batter will be thick.
- Using a large cookie scoop (3 tablespoons) drop the dough onto the prepared baking sheet.
- Bake for 13-15 minutes until the edges are lightly golden and tops are just set.
- 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
Nutrition
- Serving Size:
- Calories: 289
- Sugar: 23.9 g
- Sodium: 221.1 mg
- Fat: 14.4 g
- Carbohydrates: 37.3 g
- Protein: 3.8 g
- Cholesterol: 38.4 mg
These look Delicious! Pinned. 🙂
These cookies are perfect for family get together. Seems easy to bake.Looking yummy and delicious.
Cookie Gifts
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?
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!
Cookies are appropriate for any time of the year! I like all the yummy mix-ins in this cookie! Delicious!
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!
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 🙂
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.
AGREE!!
These look amazing! Any sub’s for coconut if my family’s not a fan of that?
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 🙂
These look killer! Love the addition of the course salt!
hi-i know how to bake, so i’m not concerned on how to make these, but what happened to the rest of your instructions? lol
So weird…not sure what happened, but all fixed!
Recipe is missing steps 🙁
So strange! I fixed it!