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 oh so very yummy! 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 classic cookie.
Try the other small batch old fashioned cookie favorites : Peanut Butter Cookies just like Mom made and Quick Bisquick Chocolate Chip Cookies.
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 my pantry and I’m not going to buy them just for cookies, I used quick cook oats. You can use whichever type of oats you have available, just don;t use the instant one that come in those single serving cups, because I have not tested the recipes using those.
- 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.
- Brown Sugar – You can use light or dark. Don;t use white granulated, the cookies will not taste the same. The brown sugar give the cookies a deep rich flavor.
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, egg yolk 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.
- Bake the cookies 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 over bake them.
- 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. In my opinion they taste best fully cooled.
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Cowgirl Cookies
Ingredients
- ⅓ cups all-purpose flour
- ½ teaspoon baking powder
- dash salt
- ¼ cup packed dark brown sugar
- 3 tablespoons salted butter melted and cooled
- 1 egg yolk
- ¼ teaspoon vanilla extract
- ⅓ cups old-fashioned quick rolled oats
- ¼ cup rice Krispies
- ¼ 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 medium 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 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.
- 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
Nutrition Disclaimer
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below is an estimate only and provided as a general guide only.