Cowgirl Cookies

Thanks for sharing!

These cowgirl cookies have all the good stuff… brown butter, oatmeal, chocolate and hint of salt. They are a fun twist on cowboy cookies that will make you say yee-haw and grab another! 

These cookies are a perfect way to quiet your sweet tooth.  The brown butter adds depth of flavor and the final results are the perfect mix of chewy delicious oatmeal and chocolate cookies. 

A pinch of salt on top is optional, but adds one more layer of flavor.  Make a batch to share or make some and freeze the extra for when you need to treat yourself!

MiMi originally made this recipe back in 2015.  She thought she was saving herself some time browning the butter rather than softening it, but then she chilled it to let it set back up. 

That negated any saved time from browning the butter.  You know what I did though? 

Didn’t chill the butter to firm it back up. I’m a rebel like that.

That’s right, I used the still liquid brown butter and whipped it together with the sugars instead of creaming it.  I saved the chilling for the end once the dough was made.

And you know what? It worked really well! 

So I made that a permanent part of the recipe.  There is really no need to set the butter back up at all.

MiMi made this recipe as an adaptation of a cowboy cookie recipe she loved.  Now these have taken the place of those cookies and have become a favorite instead.  

Possible Additions and Adaptations

For more colorful cookies, use M&M’s or something similar rather than chocolate chips.

You can change up the kinds of nuts, macadamia nuts would be delicious. Or leave them out alltogether.

A lot of cowboy cookie recipes include shredded coconut. MiMi doesn’t like coconut, so she doesn’t use it.

However, you could easily add anywhere from a half cup to a whole cup of shredded coconut if you want.

For more of a trailmix vibe, use chocolate coated sunflower seeds in place of some or all of the chocolate chips. That would keep a cowgirl going on a long trail ride!

Freezing Cowgirl Cookies

If you don’t need the whole batch at once, there are two great ways to save some for later.  Of course you can just freeze the cookies.

Place baked cookies in freezer bags or an airtight container and take them out as you want to. My aunt loves to eat them straight from the freezer, otherwise you can just let them defrost a bit.

How to Freeze Cookie Dough

But for the taste (and smell!) of fresh baked cookies, you can also freeze the dough to bake later.

Our favorite way to do that is to scoop the dough out onto cookie sheets and freeze the balls of dough.  Once the dough is frozen, place the balls of dough into freezer bags and just pull out as many balls of dough as you’d like when the craving strikes.

You can bake the dough while it is still frozen, no need to defrost.  Just watch the cookies as they will need an extra minute or two in the oven.

Of course you can freeze the cookie dough in bulk too. You will just need to let it defrost in the refrigerator overnight and then scoop and bake it according to the recipe directions.

More Great Cookie Recipes

If you like your cookies loaded with goodies, you may also like the sweet and salty combination of kitchen sink cookies. Or maybe the buttery melt in your mouth ranger cookie that’s loaded with a cup of this and a cup of that.

Monster cookies are another loaded cookie that is perfect for the cowpoke in your life. Or try cookies and cream gooey butter cookies for a soft cookie that starts with a cake mix and pieces of Oreo.

Check out my full collection of cookie recipes to pick up some new favorites.

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Thanks for sharing!