Laura Bush’s Cowboy Cookies are a delightful journey into rustic American baking. Each cookie is a symphony of flavors, combining the richness of chocolate chips with the wholesome goodness of oats and the crunch of pecans, all enveloped in a buttery, cinnamon-infused dough. The aroma of these cookies baking brings a sense of warmth and comfort to any kitchen, making them a perfect treat for family gatherings or a cozy evening at home.
Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) butter, room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 cups light-brown sugar, packed
- 3 eggs
- 1 tablespoon vanilla extract
- 3 cups semisweet chocolate chips
- 3 cups old-fashioned rolled oats
- 2 cups sweetened flake coconut
- 2 cups chopped pecans
- Preheat oven to 350°F.
- Mix flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
- In a large bowl, beat butter until creamy. Gradually beat in sugars, then add eggs one at a time, followed by vanilla.
- Add flour mixture and beat on low until combined. Stir in chocolate chips, oats, coconut, and pecans.
- Drop dough in 1/4 cup portions onto an ungreased baking sheet, spaced 3 inches apart.
- Bake for 15-17 minutes, rotating sheets halfway. Cookies should be lightly browned on the edges.
- Cool on a wire rack.
Kcal: 300 per cookie | Servings: 24 cookies
