These Cowgirl Cookies with cranberries and white chocolate are a fun take on the classic cowboy cookie. Studded with oats, coconut, macadamia nuts, white chocolate chips, and dried cranberries, they’re soft and delicious.
A Delicious Combination of Flavors
We absolutely love the combination of dried cranberries and white chocolate. I use this flavor combination in my classic White Chocolate Chip Craisin Cookies, these soft Oatmeal White Chocolate Chip Cranberry Cookies, and my White Chocolate Chip Craisin Muffins.
Adding oats, macadamia nuts, and coconut to the white chocolate and dried cranberries takes these cookies to the next level. They’re loaded with different flavors and textures in every bite.
Why You’ll Love These Cowgirl Cookies
- A fun twist on cowboy cookies: Dried cranberries and white chocolate give these cookies a sweet and slightly tart flavor.
- Soft cookies loaded with goodies: Every bite has oats, coconut, macadamia nuts, white chocolate chips, and cranberries.
- Easy to make: They’re made with simple ingredients in one bowl with no chilling needed.
- Great for sharing: These loaded cookies make a big batch, so they’re perfect for sharing with friends and neighbors or adding to a holiday cookie tray.
- Freezer friendly: Freeze the cookie dough before baking or freeze the finished cookies for later.
Ingredients
See recipe card for exact amounts.
Ingredient Notes
These cowgirl cookies use common pantry staples plus mix-ins.
- Dry ingredients: Flour, baking soda, baking powder, and salt.
- Butter and sugars: Butter, salted or unsalted—both work fine, light or dark brown sugar, and granulated sugar.
- The goodies: Oats, dried cranberries, white chocolate chips, coconut, and macadamia nuts. You can swap the macadamia nuts for walnuts or pecans and use another flavor of baking chips if you prefer.
How to Make Cowgirl Cookies
Here’s a quick overview of the steps. Scroll (or jump) down to the recipe card for detailed instructions and ingredient amounts.
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Cream the butter and sugars together. Add the vanilla and eggs, then mix in the dry ingredients.
Stir in the mix-ins.
Baking Tips for Cowgirl Cookies
- Use room-temperature ingredients: Let the butter and eggs come to room temperature so they blend well.
- Give them room to spread: Leave plenty of space between the cookie dough balls on the baking sheet.
- Use cool baking sheets: Don’t put cookie dough on a warm baking sheet because the cookies may start spreading before they go into the oven.
- Don’t overbake: Bake until the cookies are just set and beginning to brown around the edges.
How to Freeze Cowgirl Cookies
These cookies freeze really well either before or after baking. I tested freezing the portioned cookie dough and baking it straight from the freezer. Just add about 2 minutes to the baking time. The cookies come out a little puffier than when the dough is baked fresh, but they’re still soft and delicious.
To freeze the dough, scoop it into portions and freeze the dough balls until firm before placing them in a freezer-safe container or bag.
The baked cookies freeze well too. Store them in a freezer-safe container, then let them thaw at room temperature when you’re ready to eat them.
Frequently Asked Questions
Cowgirl cookies are a variation of classic cowboy cookies. While cowboy cookies are typically loaded with oats, coconut, pecans, and chocolate chips, this version uses dried cranberries, white chocolate chips, and macadamia nuts along with oats and coconut.
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Cowgirl Cookies
Ingredients
- 1 cup butter
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups quick oats
- 1 cup white chocolate chips
- 1 cup sweetened coconut
- ¾ cup dried cranberries
- ¾ cup macadamia nuts
Instructions
- Preheat the oven to 350°F and line rimmed baking sheets with parchment paper or spray them with nonstick cooking spray.
- In a large bowl beat the butter, sugar, and brown sugar until smooth and creamy using an electric mixer.1 cup butter, ¾ cup sugar, ¾ cup brown sugar
- Add the flour, baking soda, baking powder, and salt and mix until just combined.2 eggs, 2 teaspoons vanilla extract
- Add the flour, baking soda, baking powder, and salt and beat mix until just combined.2 cups all purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Stir in the oats, white chocolate chips, coconut, dried cranberries, and macadamia nuts.2 cups quick oats, 1 cup white chocolate chips, 1 cup sweetened coconut, ¾ cup dried cranberries, ¾ cup macadamia nuts
- Drop by rounded teaspoons at least 2" apart onto prepared baking sheet.
- Bake for 10-12 minutes or until set and the edges start to turn light golden brown.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.