Laura Bush’s Cowboy Cookies
These hearty, Texas-sized cookies are a delicious combination of oats, chocolate chips, coconut, and pecans. A perfect treat for any occasion!
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 ½ cups unsalted butter softened
- 1 ½ cups granulated sugar
- 1 ½ cups packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups old-fashioned rolled oats
- 2 cups semisweet chocolate chips
- 1 ½ cups sweetened shredded coconut
- 1 ½ cups chopped pecans
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Cream butter and sugars: In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, and mix until well combined.
- Combine with dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing just until incorporated.
- Stir in add-ins: Stir in the oats, chocolate chips, coconut, and pecans. Mix until evenly distributed.
- Scoop dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies: Bake for 17–20 minutes, or until the edges are golden brown but the centers are still soft.
- Cool the cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- For a chewy texture, be careful not to overbake the cookies.
- These cookies can be stored in an airtight container at room temperature for up to a week or frozen for longer storage.
- If you prefer, you can substitute the pecans with walnuts or leave them out for a nut-free version.