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Laura Bush’s Cowboy Cookies
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Laura Bush’s Cowboy Cookies

Laura Bush’s Cowboy Cookies are a classic, hearty treat packed with chocolate chips, oats, coconut, and pecans. These cookies are known for their rich flavor and chewy texture, making them a perfect snack or dessert for any occasion.
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Prep Time 20 minutes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 ½ cups 3 sticks butter, room temperature
  • 1 ½ cups granulated sugar
  • 1 ½ cups light-brown sugar packed
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 3 cups semisweet chocolate chips
  • 3 cups old-fashioned rolled oats
  • 2 cups sweetened flake coconut
  • 2 cups chopped pecans

Method
 

  1. Preheat the Oven: Set the oven to 350°F (175°C).
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. Cream Butter and Sugars: In a large bowl, beat butter until creamy. Gradually add granulated sugar and brown sugar, mixing well. Add eggs one at a time, then mix in vanilla extract.
  4. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, mixing until just combined.
  5. Add Mix-ins: Stir in chocolate chips, oats, coconut, and pecans.
  6. Portion the Dough: Drop ¼ cup portions of dough onto an ungreased baking sheet, spacing them 3 inches apart.
  7. Bake the Cookies: Bake for 15-17 minutes, rotating sheets halfway through. Cookies are done when edges are lightly browned.
  8. Cool and Serve: Transfer cookies to a wire rack to cool.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.
  • Variations: Substitute walnuts or almonds for pecans, or use dark chocolate chips for a richer flavor.
  • Chilling the Dough: For thicker cookies, chill the dough for 30 minutes before baking.