Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Cream Butter and Sugars: In a mixing bowl, beat the butter until smooth. Add the granulated and brown sugars, beating until fluffy (2-3 minutes).
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Add Mix-Ins: Fold in the chocolate chips, oats, coconut, and pecans until evenly distributed.
- Form Cookies: Drop rounded 1/4-cup portions of dough onto prepared baking sheets, leaving about 3 inches between each.
- Bake: Bake for 15-17 minutes, or until edges are lightly golden and centers are still soft. Cool on baking sheets for 5 minutes before transferring to a wire rack.
Cook Notes & Tips
- Use room temperature butter and eggs for best results.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze dough balls for up to 3 months.
- Adjust baking time depending on cookie size.
Recipe Variations
- Nut-Free: Omit pecans, or substitute with extra chocolate chips or dried fruit.
- White Chocolate Cranberry: Use white chocolate chips and add 1 cup dried cranberries.
- Spicy Kick: Add a pinch of cayenne pepper or a teaspoon of ground ginger.
Frequently Asked Questions (FAQs)
Q: Can I use quick oats? A: Yes, but the texture will be softer than with old-fashioned oats.
Q: Can I freeze the dough? A: Yes! Freeze dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.
Q: Can I use different nuts? A: Yes! Walnuts, almonds, or macadamia nuts would all work well.
Laura Bush’s Cowboy Cookies are a truly iconic treat! Enjoy baking (and eating!) these delicious cookies. Happy baking!
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