Description

Laura Bush’s Famous Cowboy Cookies are legendary for a reason! Packed with hearty oats, chocolate chips, coconut, and pecans, these oversized cookies are chewy, crunchy, and bursting with flavor. Perfect for potlucks, bake sales, or an indulgent treat at home, this recipe has stood the test of time as a crowd favorite.

Ingredients

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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 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 tbsp vanilla extract

Mix-Ins:

3 cups old-fashioned oats
2 cups semi-sweet chocolate chips
1 cup shredded sweetened coconut
1 cup chopped pecans

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Instructions

. Preheat the oven:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2. Combine the dry ingredients:

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

3. Cream the wet ingredients:

In a separate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Mix the dough:

Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Fold in the oats, chocolate chips, coconut, and chopped pecans until evenly distributed.

5. Scoop and shape:

Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

6. Bake the cookies:

Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These cookies are large and hearty, but you can adjust the size to your preference—just adjust the baking time accordingly.
For an extra crunch, toast the pecans before folding them into the dough.
Store in an airtight container for up to 5 days, or freeze for longer storage.