Instructions for Laura Bush’s Cowboy Cookies
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
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 and Sugars
Beat butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy (3-4 minutes).
Step 4: Add Eggs and Vanilla
Add eggs one at a time, mixing well. Stir in vanilla extract.
Step 5: Combine Wet and 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: Scoop and Bake
Using a large cookie scoop (or about 1/4 cup of dough), drop onto prepared baking sheets, spacing about 3 inches apart. Bake for 12-15 minutes, or until edges are golden brown and centers are soft. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Baking Tips & Notes
- Use room temperature butter and eggs for a smoother dough.
- Don’t overmix the dough – it’ll make the cookies tough.
- These cookies are meant to be big! Use a 1/4 cup scoop.
Recipe Variations & Substitutions
- Nut-Free: Omit pecans and add more chocolate chips or dried fruit.
- Different Nuts: Use walnuts or almonds instead of pecans.
- Add Spices: Add 1/4 teaspoon nutmeg or ginger for extra warmth.
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! Scoop into balls, freeze solid, then transfer to a freezer bag for up to 3 months. Add 1-2 minutes to baking time when baking from frozen.
These Laura Bush’s Cowboy Cookies are the perfect combination of sweet, chewy, and crunchy! Enjoy!
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