Laura Bush Cowboy Cookies

5 from 1 vote

Thick and chewy Laura Bush cowboy cookies loaded with oats, chocolate chips, coconut, and pecans, this classic cowboy cookies recipe is perfect for sharing.

Prep Time15

Cook Time20

Total Time35

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 404kcal

Author: Kristin Hayes

Equipment

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 ½ cups butter room temperature
1 ½ cups granulated sugar
1 ½ cups light brown sugar packed
3 large eggs
1 tablespoon vanilla extract
3 cups semi-sweet chocolate chips
3 cups old fashioned rolled oats
2 cups sweetened flaked coconut
2 cups chopped pecans

Instructions

Preheat oven to 350°F. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, beat the butter on medium speed until smooth and creamy, about 1 minute. Gradually mix in the sugars and beat until combined, about 2 minutes. Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla. Stir in the flour mixture until just combined, then fold in the coconut and pecans.
Fold in the chocolate chips and oats until evenly combined.
Drop ¼ cup portions of dough onto ungreased baking sheets, spacing about 3 inches apart.
Bake for 17-20 minutes, until edges are lightly browned, rotating pans halfway through. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best texture, use old-fashioned rolled oats, quick oats won’t give the same chewy cowboy cookies texture.
Do not overbake. The centers should look slightly soft for perfectly chewy cowboy cookies.
No coconut? You can leave it out or replace with extra oats or chocolate chips in this cowboy cookies recipe.
Nut-free option: Omit the pecans or swap with additional chocolate chips if needed.
Dough can be chilled for 20-30 minutes if too soft before baking to help prevent spreading.

Nutrition