Laura Bush’s Cowboy Cookies
This award-winning Cowboy Cookie recipe, made famous by Laura Bush, is packed with oats, pecans, chocolate chips, and shredded coconut for a chewy, crunchy, and delicious treat. Perfect for any occasion!
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
Wet Ingredients:
- 1 ½ cups unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 ½ cups light brown sugar, packed
- 3 large eggs
- 1 tablespoon vanilla extract
Mix-Ins:
- 3 cups old-fashioned oats
- 2 cups semi-sweet chocolate chips
- 2 cups shredded coconut
- 1 ½ cups chopped pecans
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them to prevent sticking.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.
Step 3: Cream Butter and Sugars
- In a separate large bowl, beat softened butter, granulated sugar, and brown sugar with a mixer until light and fluffy, about 2 minutes.
Step 4: Add Eggs and Vanilla
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Step 5: Add Mix-Ins
- Gradually mix in the dry ingredients until just combined. Stir in oats, chocolate chips, shredded coconut, and chopped pecans until evenly distributed.Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheet, spacing them 2 inches apart.
Step 6: Bake the Cookies
- Bake for 10–12 minutes, until the edges are golden brown. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- Use a cookie scoop for even-sized cookies that bake uniformly.
- Let cookies cool on the baking sheet for a few minutes before moving them to a wire rack to prevent breakage.
- Store in an airtight container at room temperature for up to a week or freeze for up to 3 months.