Cowgirl Oatmeal Cookies
Happy National Oatmeal Cookie Day (well, it was Tuesday, April 30th, but we’re still celebrating)!
Today we are adding to our oatmeal cookie collection with our Cowgirl Oatmeal Cookies. We were inspired to make these cookies by one of our favorite cookie places, Cowboy Cookie & Ice Cream in San Luis Obispo. These cookies are little surprises! When you bite into them you get a chewy, crispy, oatmeal taste sensation. We love them by themselves or alongside vanilla ice cream. They also make delicious ice cream sandwiches, if you are so inclined.
We hope you enjoy wrangling up a batch of these delicious cookies!
Scoop onto cookie sheet and tamp down lightly with palm to flatten.
Bake until edges are lightly browned.
Perfect with a glass of cold milk!
Cowgirl Oatmeal Cookies
- 1 cup old fashioned rolled oats
- 1 cup all-purpose flour
- ½ cup sweetened, shredded coconut
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, cold
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- 1 egg
- 1 tsp vanilla extract
- ¾ cup tiny crispy rice (we like crunch from this one but you can also use 1 cup Rice Krispies cereal instead)
Preheat oven 350. Line two jelly roll pans with parchment paper.
In medium bowl whisk together oats, flour, coconut, baking powder, baking soda and salt.
Using a stand mixer fitted with the paddle attachment, beat the butter and the sugars together until light and fluffy, starting out on low speed and gradually upping the speed to medium, about 3 minutes. Scrape down the bowl as necessary. Add the egg and vanilla and mix until incorporated, about a minute.
Add the oat and flour mixture to the butter mixture 1/3 at a time until incorporated. Once all of the flour mixture has been added, add the crispy rice and mix on low just until combined.
Using a 2-tablespoon scoop (or 1/8 measuring cup) scoop up the dough in heaping scoopfuls and form into balls. Place on prepared baking sheets and flatten slightly with the palm of your hand.
Bake for 12 minutes, rotating the cookie sheets halfway through. Repeat with any remaining dough. Move to wire cooling racks until completely cooled. Cookies can be stored in an airtight container for up to five days.
Makes 18 cookies.