Instructions for Laura Bush’s Cowboy Cookies
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Mix Dry Ingredients
Whisk together flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Set aside.
Step 3: Cream Butter & Sugars
In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).
Step 4: Add Eggs & Vanilla
Add eggs one at a time, mixing well. Stir in vanilla extract.
Step 5: Combine Wet & Dry
Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Don’t overmix!
Step 6: Add Mix-Ins
Stir in chocolate chips, oats, coconut, and pecans until evenly distributed.
Step 7: Bake!
Drop dough by rounded 1/4 cup onto prepared baking sheets (3 inches apart). Bake for 12-15 minutes, or until edges are golden brown. Cool on baking sheets for 5 minutes before transferring to a wire rack.
Baking Tips & Notes
- Use room temperature butter and eggs for best results.
- Don’t overmix the dough!
- These cookies are meant to be big – use a 1/4 cup scoop.
Recipe Variations & Substitutions
- Nut-Free: Omit pecans or substitute with more chocolate chips or dried fruit.
- Different Nuts: Use walnuts or almonds instead of pecans.
- Spice it up: Add 1/4 teaspoon nutmeg or ginger.
Frequently Asked Questions (FAQs)
How do I store them?
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Can I make the dough ahead?
Yes! Refrigerate for up to 2 days. Let it sit at room temperature for 15 minutes if too firm.
Can I freeze the cookie dough?
Yes! Freeze dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to baking time.
Enjoy these iconic Cowboy Cookies!
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