Instructions
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Step 3: Cream Butter and Sugars
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
- Add eggs one at a time, mixing well. Stir in vanilla.
Step 4: Combine Wet and Dry
- Gradually add flour mixture to butter mixture, mixing until just combined. Don’t overmix!
Step 5: Fold in Mix-Ins
- Stir in chocolate chips, oats, coconut, and pecans until evenly distributed.
Step 6: Form Cookies
- Scoop large tablespoon-sized portions onto prepared baking sheets, spacing about 2 inches apart. They’ll spread!
Step 7: Bake
- Bake for 10-12 minutes, or until edges are golden and centers are set.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Cook Notes & Tips
- Portion Size: These are meant to be large cookies! Use a large cookie scoop or about 2 tablespoons of dough per cookie.
- Mix-In Adjustments: Feel free to substitute mix-ins (walnuts instead of pecans, etc.).
- Storage: Store in an airtight container at room temperature for up to a week. Freeze for longer storage.
Recipe Variations
- Peanut Butter Twist: Add 1/2 cup creamy peanut butter to the dough.
- Fruit & Nut: Use dried cranberries and a mix of walnuts and almonds instead of chocolate chips.
- Dark Chocolate & Sea Salt: Use dark chocolate chips and sprinkle with flaky sea salt before baking.
Frequently Asked Questions (FAQs)
Q: Can I make the dough ahead?
A: Yes! Refrigerate up to 24 hours.
Q: Can I freeze the dough?
A: Yes! Freeze in scoops, then bake from frozen (add a minute or two to baking time).
Q: How do I prevent spreading?
A: Ensure butter is room temperature (but not too soft), and chill the dough for about 30 minutes before baking if needed.
Laura Bush’s Cowboy Cookies are sweet, crunchy, chewy, and bursting with flavor! Enjoy!