Search thousands of recipes reviewed by home cooks like you.

Cowgirl Cookies

Cowgirl Cookies

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    38 m
Betty

Betty

These cookies are reminiscent of a white chunk macadamia nut cookie but better. Using slivered almonds instead of macadamia nuts is a more economical alternative. Follow baking directions. The cookies can be a little tricky to get right on the first pan. Unless the oven is preheated, they might not turn out. Note that these cookies don't bake well on airbake pans.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 54 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
  2. Cream the margarine together with the white sugar and brown sugar in a mixing bowl until light and fluffy. Beat in the eggs, one at a time until thoroughly blended. Mix in the vanilla and almond extracts.
  3. Stir the flour, baking soda, salt, and rolled oats together in a mixing bowl until well blended. Stir the flour mixture into the sugar mixture. Mix in the coconut, white chocolate, and macadamia nuts until evenly blended. Drop by tablespoonfuls 1 inch apart on prepared cookie sheets.
  4. Bake in preheated oven until centers are set and edges are golden brown, about 15 minutes. Cool 3 minutes on baking sheets before removing to cool on a rack.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Betty
27

Betty

10/26/2009

This is my recipe and I wanted to say that in the description it way the oven preheated, I wanted to say the cookie sheets preheated.

Sarah Jo
19

Sarah Jo

8/12/2010

I made a trial run of these and cut the recipe in half just in case noone was a fan. I did the math for the sugars and did half and half of each so my cookies would be a lighter shade, like chocolate chip cookies. I also ground down the oatmeal in my blender to give it a less chunky consistancy. (We like our oatmeal cookies that way.) Instead of white chocolate chunks, I used white chocolate chips. The submitter suggested to preheat your cookie sheets but I found that just preheating the oven was sufficient. Ten minutes at 350* lent to a soft, chewy cookie. Heaven in your mouth. Next time I'll double the recipe and share with my friends and neighbors. This would be really good with Craisins, too, I think. Next time, I might use all vanilla.

Julie B.
15

Julie B.

10/8/2007

What a wonerful cookie!! crispy on the outside tender on the inside. The flavor was fab. My husbands friend stopped by tonight and I gave him some, he wanted the recipe, and I gladly shared. thank you for a great cookie!!

More reviews

Similar recipes

ADVERTISEMENT