Looking for a scrumptious everyday-kind-of-cookie? Look no further than these chunky Cowgirl Cookies loaded with a perfect combination of ingredients. For many years I have been making these cookies and they are still one of my all-time favorites. Soft and buttery with a nutty crunch, loaded with chocolate chunks, dried cranberries, and hints of sugary vanilla goodness; these cookies are mouthwatering good.
There are many factors that make up a good cookie in my mind and one of them is how well it holds up. I prefer a thick and chunky cookie that won’t flatten out when baked, and these have always turned out just right … with the exception of the time I forgot to set the timer and got distracted with my kids. That batch of cookies turned out to be a bunch of hockey pucks! Thankfully, I smelled them burning before they set on fire.
Cowgirl Cookies
Prep time: 15 minutes / Bake time: 22 minutes / Makes: 28-30 cookies
Ingredients
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar, packed
1/2 cup granulated white sugar
1 egg
1/2 cup butter, room temperature
1 1/2 teaspoon pure vanilla extract
1 cup oats
1/2 cup dried cranberries
1 1/3 cup chocolate chunks
2/3 cup pecans, chopped
Instructions
- Preheat oven to 350°
- Line two baking sheets with parchment paper.
- In a standing mixer with a whisk attachment, beat butter until smooth.
- Add white and brown sugar and beat on high until combined.
- Crack egg in a separate small dish, beat slightly, add vanilla extract and combine on medium speed.
- In a separate bowl, combine flour, baking powder, baking soda, salt; whisk to combine.
- Set the mixer on low and add flour mixture a little at a time until batter is smooth.
- Remove mixing bowl from standing mixer, use a wooden spoon to mix in oats, dried cranberries
chocolate, and pecans. - Using a 1″ spring-loaded scoop, place dough onto the parchment lined baking sheets and bake for 22 minutes or until golden.
- Remove from oven and set on a cooling rack before storing in an airtight container.
Tip
When storing your cookies, add a slice of bread to the container to keep them soft.
Hope you enjoy this recipe as much as my family and I do! Happy baking.
These photos are gorgeous and the cookies look hefty – full of yum! I’ve never heard of cowgirl cookies before, cute name!
Thanks so much. I really had fun with these. You have to try this recipe, you can always freeze the ones you don’t eat right away and warm them up later.
My waistline thanks you very much for that idea so I don’t have to eat them all in one sitting. Here’s an idea for a post – how to freeze things (like this) and how to defrost, is there a method? Or reheating frozen meals?
Great ideas! As for these cookies, a airtight freezer bag will do just fine. I like to pop one in the microwave for about 20 seconds to defrost.
save us some please!
I’ll make you fresh ones. 🙂
I love homemade cookies with milk. It’s like a taste of childhood that I can never get enough. This looks scrumptious and I love your photos!
Thanks so much, had fun with these photos. These cookies are so yummy – I am sure your girls would love them 😉
We have made ice cream cookie sandwiches out of these … delish!
These are fabulous, Michelle. Made them this afternoon for my sweets-loving husband but tried one out first. I may have to make my own little stash of these yummy things.
I love the technique of mixing the vanilla with the beaten egg – never thought of that before, but I’ll do it again with cookie recipes.
Also, mid-recipe I realized that my Scotland family had cleaned out my oats before they left, so I dug around and found a box of Quaker maple brown sugar quick oats packs. I opened up three of those, took out the brown sugar chunk, and just used the oats. Worked just fine.
Thanks for a delish cookie recipe that will surely become a staple at our house.
Wonderful! Glad you enjoyed them so much. Glad you improvised with the maple brown sugar oats – that was a GREAT idea. I’m sure that brought some extra yum with the maple flavor. I often make a large batch of these and freeze half for nights when we just want a little something sweet – they warm up great in the microwave.
Hope your enjoying your summer!