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Pantry Lane

cookies

Cowgirl Cookies

July 6, 2016

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.

cowgirl cookies

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

Cowgirl Cookies

Prep time: 15 minutes / Bake time: 22 minutes / Makes: 28-30 cookies

Ingredients

1  1/3 cup all purpose flour
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

  1. Preheat oven to 350°
  2. Line two baking sheets with parchment paper.
  3. In a standing mixer with a whisk attachment, beat butter until smooth.
  4. Add white and brown sugar and beat on high until combined.
  5. Crack egg in a separate small dish, beat slightly, add vanilla extract and combine on medium speed.
  6. In a separate bowl, combine flour, baking powder, baking soda, salt; whisk to combine.
  7. Set the mixer on low and add flour mixture a little at a time until batter is smooth.
  8. Remove mixing bowl from standing mixer, use a wooden spoon to mix in oats, dried cranberries
    chocolate, and pecans.
  9. Using a 1″ spring-loaded scoop, place dough onto the parchment lined baking sheets and bake for 22 minutes or until golden.
  10. 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.

cowgirl cookies

Hope you enjoy this recipe as much as my family and I do! Happy baking.

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  1. Diana Elizabeth says

    July 6, 2016 at 2:45 pm

    These photos are gorgeous and the cookies look hefty – full of yum! I’ve never heard of cowgirl cookies before, cute name!

    Reply
    • PantryLane says

      July 8, 2016 at 6:22 pm

      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.

      Reply
      • Diana Elizabeth says

        July 9, 2016 at 5:32 am

        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?

        Reply
        • PantryLane says

          July 11, 2016 at 1:33 am

          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.

          Reply
  2. s boady says

    July 6, 2016 at 4:13 pm

    save us some please!

    Reply
    • PantryLane says

      July 8, 2016 at 6:21 pm

      I’ll make you fresh ones. 🙂

      Reply
  3. Angela Kim says

    July 6, 2016 at 4:40 pm

    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!

    Reply
    • PantryLane says

      July 8, 2016 at 6:21 pm

      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!

      Reply
  4. Marty Crabtree says

    July 6, 2016 at 8:11 pm

    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.

    Reply
    • PantryLane says

      July 8, 2016 at 6:18 pm

      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!

      Reply

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