Cowgirl Cookies recipe

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Ingredients

1 ½ cups margarine, softened
¾ cup white sugar
2 ¼ cups packed brown sugar
3 eggs
1 teaspoon vanilla extract
2 teaspoons almond extract
3 cups all-purpose flour
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups regular rolled oats
1 ½ cups sweetened flaked coconut
4 (1 ounce) squares white chocolate, chopped
1 (3.5 ounce) jar coarsely chopped macadamia nuts

Nutrition Info

170.7 calories
carbohydrate: 22.7 g
cholesterol: 10.8 mg
fat: 8.2 g
fiber: 1 g
protein: 2.1 g
saturatedFat: 2.2 g
servingSize: -
sodium: 140.4 mg
sugar: 13.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 1/2 dozen

Recipe Note

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.

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