Description
Laura Bush’s famous Cowboy Cookies: The award-winning Texas recipe with chocolate chips, oats, coconut & pecans. Easy to make!
Ingredients
Scale
- 3 cups all-purpose flour (375g)
- 1 tablespoon baking powder (15g)
- 1 tablespoon baking soda (15g)
- 1 tablespoon ground cinnamon (15g)
- 1 teaspoon salt (5g)
- 1½ cups (3 sticks) unsalted butter, room temperature (340g)
- 1½ cups granulated sugar (300g)
- 1½ cups packed light brown sugar (300g)
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract (15ml)
- 3 cups semisweet chocolate chips (510g)
- 3 cups old-fashioned rolled oats (240g)
- 2 cups sweetened flaked coconut (160g)
- 2 cups chopped pecans (220g)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl using an electric mixer, beat butter until creamy, about 1 minute. Add both sugars and beat on medium-high until light and fluffy, 2-3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the flour mixture to the butter mixture on low speed, mixing just until combined.
- Fold in chocolate chips, oats, coconut, and pecans with a spatula until evenly distributed.
- Using a ¼-cup measure, drop rounded portions of dough onto prepared baking sheets, spacing 3 inches apart. Slightly flatten each cookie.
- Bake for 14-17 minutes, rotating sheets halfway through, until edges are golden but centers still look slightly underdone.
- Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.