Description
Laura Bush’s Cowboy Cookies are thick, chewy, and loaded with oats, chocolate chips, pecans, and coconut. This famous cowboy cookie recipe delivers big flavor with a touch of cinnamon and a crunchy, hearty bite. Perfect for bake sales, freezing, or treating a crowd.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon vanilla extract
2 cups old-fashioned oats
1 cup sweetened shredded coconut
1 1/2 cups chopped pecans
2 cups semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F. Line two large baking sheets with parchment paper.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
5. Gradually mix the dry ingredients into the wet mixture until just combined.
6. Fold in the oats, shredded coconut, chopped pecans, and chocolate chips.
7. Scoop large dough portions onto the baking sheets, spacing them about 2 inches apart.
8. Bake for 15 to 17 minutes until golden on the edges and slightly soft in the center.
9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These cookies freeze beautifully both baked and as dough.
Avoid overmixing to keep the cookies soft and chewy.
To enhance flavor, toast the pecans lightly before adding.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg