Description
Laura Bush’s Cowboy Cookies are hearty, chewy cookies loaded with oats, chocolate chips, coconut, and pecans. These classic American cookies feature a delightful blend of textures and flavors, with a perfect balance of sweetness and spice from cinnamon. Ideal for gatherings or snack time, they are baked to golden perfection with a soft center and crisp edges.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp baking soda
- 1 tbsp ground cinnamon
- 1 tsp salt
Wet Ingredients
- 1 and 1/2 cups butter, softened at room temperature
- 1 and 1/2 cups granulated sugar
- 1 and 1/2 cups light brown sugar, packed lightly
- 3 eggs
- 1 tbsp vanilla extract
Add-ins
- 3 cups semisweet chocolate chips
- 3 cups rolled oats (quick oats)
- 2 cups sweetened flake coconut
- 2 cups chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Combine Dry Ingredients: In an extra-large mixing bowl, thoroughly combine the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Stir well to evenly distribute all dry components then set the mixture aside.
- Cream Butter: Using a mixer, beat the softened butter on medium speed for about one minute until it becomes smooth and creamy.
- Add Sugars: Gradually add granulated sugar and light brown sugar to the creamed butter, mixing well after each addition to maintain a smooth texture.
- Incorporate Eggs: Add the eggs one at a time, beating each for 30 seconds to ensure proper blending and to create a uniform cookie batter.
- Mix in Vanilla: Beat in the vanilla extract to infuse a rich aromatic flavor throughout the cookie dough.
- Combine Wet and Dry: Transfer the dry ingredient mixture into the bowl with the wet ingredients, stirring thoroughly using a wooden spoon or clean hands until well combined.
- Add Mix-Ins: Fold in the semisweet chocolate chips, rolled oats, sweetened flaked coconut, and chopped pecans, mixing thoroughly. This is easiest with clean hands to assure even distribution.
- Shape Cookies: Use a quarter-cup scoop or measuring cup to drop cookie dough onto an ungreased baking sheet. Leave about three inches of space between cookies to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated 350°F oven for 13 to 18 minutes. Rotate baking sheets halfway through to ensure even baking. Remove cookies at about 17 minutes when the centers are still soft but edges are lightly browned.
- Cool Cookies: Let the cookies cool on the baking sheet for one to two minutes before transferring them to a cooling rack to cool completely. This step helps cookies set and finish baking from residual heat.
Notes
- Using quick oats provides the best texture; however, rolled oats can be substituted if needed.
- Do not grease the baking sheets; the cookie dough already contains enough butter to prevent sticking.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- For crunchier cookies, bake an additional 1-2 minutes but be careful not to overbake for a soft center.
- Chilling the dough for 30 minutes before baking can help maintain cookie shape and prevent excess spreading.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
