Combining a hearty mix of flavors and textures in every bite, these cowgirl cookies are packed with wholesome ingredients like rolled oats, rice Krispies, and rich chocolate chips, making them a satisfying snack for any time of day. The dough comes together with a blend of butter, brown sugar, and vanilla, creating a sweet, buttery base that bakes into a golden, chewy cookie with crisp edges. Perfectly balanced between sweet and salty, these cookies are a rustic, all-American favorite that’s sure to become a staple in your recipe collection.
Ingredients Notes
- Oats – I believe a traditional cowboy or cowgirl cookie used regular oats, not the quick cook, however since I rarely have regular oats in y pantry and I’m not going to buy them just for cookies, I use quick cook oats. You can use whichever type of oats you have available.
- Rice Krispies – These give the cookie a delightful crunch! Traditional cowboy cookies use unsweetened shredded coconut, I don;t care for the texture and flavor, so the rice Krispies work perfectly.
Recipe Directions
- Preheat your oven to 350°F and position the oven rack in the middle. Line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk the sugar, melted butter, eggs, and vanilla until well combined. Gradually stir in the flour mixture until no dry streaks remain. Add the oats, Rice Krispies, and chocolate chips, and mix until fully incorporated. The dough will be sticky.
- Use a cookie scoop to evenly divide the batter onto the prepared baking sheets, spacing them about 2 inches apart.
I used my square baking sheet because I prefer to bake in Breville Countertop oven.
- Bake the cookies one sheet at a time, for 15 to 17 minutes, rotating the sheet halfway through, until the edges are browned and the middle is light brown and set. Be careful not to overbake.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, they can be stored in an airtight container for up to 3 days.
Cowgirl Cookies Recipe
Yield: 16 cookies
Calories Per Cookie: 288
Ingredients
- 1 ¼ cups all-purpose flour
- 1½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup packed light brown sugar
- 1¼ cup (12 tblsp) butter, salted melted and cooled
- 1½ large egg plus 1 large yolk
- 1 teaspoon vanilla extract
- 1¼ cups old-fashioned rolled oats quick oats
- ¾ cup rice Krispies
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F and position the oven rack in the middle. Line two rimless baking sheets with parchment paper. In a bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk the sugar, melted butter, egg, egg yolk, and vanilla until well combined. Gradually stir in the flour mixture until no dry streaks remain. Add the oats, rice crispies, and chocolate chips, and mix until fully incorporated. The dough will be sticky.
- Use a cookie scoop to evenly divide the batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies one sheet at a time, for 15 to 17 minutes, rotating the sheet halfway through, until the edges are browned and the middle is light brown and set Be careful not to overbake.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, they can be stored in an airtight container for up to 3 days.
Notes
- If using salted butter increase the salt to a total of 1/4 teaspoon of salt.
- Old-fashioned rolled oats can be used instead of quick oats.
Nutrition
Serving: 1cookie | Calories: 288kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 33mg | Sodium: 162mg | Fiber: 2g | Sugar: 24g
Tried this recipe?Mention @thebuttercookie or tag #thebuttercookie!
