Classic Cowgirl Cookies

Classic cowgirl cookies are the female counterpart to cowboy cookies, big chewy oatmeal-and-chocolate cookies that fill a lunchbox or a cookie tin and keep for days without going stale. This recipe makes a generous four dozen, perfect for sharing with the trail crew, the bunkhouse, or the school bake sale.

The combination of granulated and brown sugar (in equal proportions) is the move that makes the texture work. Brown sugar adds moisture and chewiness; white sugar gives the cookies the right spread and crisp-edge contrast. Use one or the other and you lose the texture balance.

Rolled oats, not quick oats, are essential for the proper hearty chew. Quick oats melt into the dough and give you a softer, more uniform cookie that misses the chunky texture cowgirl cookies are known for.

Pro Tips

• Use vegetable shortening as the recipe calls for; it gives the right tender chewy texture (butter spreads more and crisps).
• Sift the dry ingredients as the recipe directs; this distributes the leavener evenly across this large batch.
• Don’t overbake; pull at 10 minutes when edges are set but centers still look slightly soft.
• Cool on the baking sheet for 2 minutes before transferring to a rack so they don’t fall apart.

Variations

• Swap chocolate chips for half chocolate, half butterscotch chips.
• Add 1 cup chopped pecans or walnuts for crunch.
• Stir in 1 cup shredded coconut for a more cowboy-style cookie.