Name: Cowboy Cookies
Cook time: 15 min
Total time: 15 min
Ingredients: 3 cups all purpose flour; 1 tbsp baking powder; 1 tbsp baking soda; 1/4 tsp ground cinnamon; 1 tsp salt; 1 1/2 cups butter (room temperature); 1 1/2 cups granulated sugar; 1 1/2 cups dark brown sugar (packed); 3 large eggs; 1 tbsp vanilla extract; 1 cup semi-sweet chocolate chips; 1 cup dark chocolate chips; 2 3/4 cups old-fashioned rolled oats; 1 cup sweetened coconut flakes or toasted coconut flakes; 2 cups chopped pecans

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Former First Lady Laura Bush is credited with putting these delicious cookies on the map. The cowboy cookie is a decked out oatmeal cookie with chocolate chips, pecans and coconut flakes. This recipe is my spin on the Former First Lady’s version, more of a savory cookie than super sweet, using a mix of semi-sweet and dark chocolate chips. Enjoy with a glass of milk!

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 25

Ingredients:

all-purpose flour
baking powder
baking soda
ground cinnamon
salt
butter
sugar
dark brown sugar
large eggs
vanilla extract
semi-sweet chocolate chips
dark chocolate chips
old-fashioned rolled oats
sweetened coconut flakes or toasted coconut flakes
chopped pecans

butter, baking powder, baking soda, salt, flour, cinnamon, granulated sugar, dark brown sugar, eggs, vanilla extract, semi-sweet chocolate chips, dark chocolate chips, old-fashioned rolled oats, toasted coconut flakes. chopped pecans on the counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step 1: Heat oven to 350º F. Mix flour, baking powder, baking soda, cinnamon and salt in a large bowl.

Step 2: In a separate bowl, beat butter and vanilla with an electric hand mixer on medium speed until smooth, 1 minute. Gradually, add sugars and combine, for 2 minutes. Add the eggs, one at a time, beating after each.

butter, vanilla, egg and sugar mixture in a large mixing bowl

Step 3: Stir in flour mixture and combine using a wooden spoon. Add chocolate chips, oats, coconut flakes and chopped pecans. (Folding in the oats, coconut flakes, chocolate chips and nuts may require a strong arm and a long handled wooden spoon).

mixed cookie dough in a large mixing bowl

Step 4: Scoop cookie dough onto parchment paper lined baking sheets, spacing 3 inches apart. For each cookie, drop 1/4 cup of dough.

Scooped cookie dough onto parchment paper lined baking sheets, spacing 3 inches apart.

Step 5: Bake in 350º F oven for 13-15 minutes, until edges are lightly browned. Let cookies cool 10 minutes on baking sheet, then move cookies to rack to cool.

*Caution-cake will be hot when removing from the oven.

Cookies baking in oven on a lined baking sheet

Tips-

This recipe yields 24 large (giant) cowboy cookies.
The recipe uses 1/4 cup of dough per cookie.
Leftover cookie dough can be frozen for up to three months. Roll cookie dough into a log and seal in an airtight ziploc bag.
Cookie dough can also be scooped into balls on a a baking sheet and freeze for an hour, then the frozen balls can be put into a ziploc bag or container.
Substitute sweetened coconut flakes with toasted coconut flakes.

Cowboy Cookies

The cowboy cookie is a giant decked out oatmeal cookie with lots of chocolate chips, pecans and coconut flakes. Enjoy with a glass of milk!

Tara

Cook Time 15

Total Time 15

Servings cookies

Equipment

baking sheets
1 electric hand mixer
1 long handed wooden spoon
assorted measuring cups and spoons
1 8-quart bowl
parchment paper

Ingredients

3 cups all purpose flour
1 tbsp baking powder
1 tbsp baking soda
1/4 tsp ground cinnamon
1 tsp salt
1 1/2 cups butter room temperature
1 1/2 cups granulated sugar
1 1/2 cups dark brown sugar packed
3 large eggs
1 tbsp vanilla extract
1 cup semi-sweet chocolate chips
1 cup dark chocolate chips
2 3/4 cups old-fashioned rolled oats
1 cup sweetened coconut flakes or toasted coconut flakes
2 cups chopped pecans

Instructions

Heat oven to 350º F. Mix flour, baking powder, baking soda, cinnamon and salt in a large bowl.
In another bowl, beat for 1 minute the butter and vanilla with an electric hand mixer on medium speed until smooth. Gradually, add sugars and mix for 2 minutes. Add the eggs, one at a time, beating after each.
Stir in flour mixture and combine using a wooden spoon. Add chocolate chips, oats, coconut flakes and chopped pecans. (Folding in the oats, toasted coconut flakes, chocolate chips and nuts may require a strong arm and a long handled wooden spoon).
Scoop cookie dough onto parchment paper lined baking sheets, spacing 3 inches apart. For each cookie, drop 1/4 cup of dough.
Bake in 350º F oven for 13-15 minutes, until edges are lightly browned. Let cookies cool 10 minutes on baking sheet, then move cookies to rack to cool. *Caution-cake will be hot when removing from the oven.

Notes

This recipe yields 24 large (giant) cowboy cookies.
The recipe uses 1/4 cup of dough per cookie.
Leftover cookie dough can be frozen for up to three months. Roll cookie dough into a log and seal in an airtight ziploc bag.
Cookie dough can also be scooped into balls on a a baking sheet and freeze for an hour. Then the frozen balls can be put into a ziploc bag or container.
Substitute sweetened coconut flakes with toasted coconut flakes.