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 popularizing these delicious cookies. The cowboy cookie is an extravagant oatmeal cookie featuring chocolate chips, pecans, and coconut flakes. This recipe offers my take on the Former First Lady’s version, making it a bit more savory rather than overly sweet, by using a blend of semi-sweet and dark chocolate chips. Enjoy it 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 the 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-lined baking sheets, spacing them 3 inches apart. Add 1/4 cup of dough to each cookie.

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 the edges are lightly browned. Let the cookies cool for 10 minutes on a baking sheet, then transfer them to a rack to cool completely.

*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 the 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-lined baking sheets, spacing them 3 inches apart. Add 1/4 cup of dough to each cookie.
Bake in 350º F oven for 13-15 minutes, until the edges are lightly browned. Let the cookies cool for 10 minutes on a baking sheet, then move them to a rack to cool completely. *Caution: The cake will be hot when removed 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 it into a log and seal it in an airtight Ziploc bag.
Cookie dough can also be scooped into balls on a baking sheet and frozen for an hour. Then, the frozen balls can be put into a ziploc bag or container.
Substitute sweetened coconut flakes with toasted coconut flakes.