Hold onto your hats! This cookie is going to blow you away! Soft, chewy and loaded with flavours, these cookies are irresistibly delicious! Laura Bush's Cowboy Cookies are sure to become a family favourite!
ABOUT THIS RECIPE
Loaded with oatmeal, coconut, chocolate chips and pecans, these cookies are are a new family favourite!
The original recipe was published in Family Circle Magazine and I found the reprinted recipe at Southern Living Magazine.
I followed the recipe exactly and it does not need any adjustments! They are jumbo, chewy, delicious melty chocolate chip cookies. Straight from the oven with a glass of milk is how you will want to experience your first one.
If you're a cookie lover, then you will want to check out my Oatmeal Cranberry White Chocolate Cookies!
INGREDIENTS & SUBSTITUTIONS
You can find the full list of ingredients in the recipe card at the bottom of this post. Here are a few notes.
- Butter - should be softened at room temperature. Take it out of the refrigerator 30-60 minutes before you start the recipe.
- Eggs - should be at room temperature as well. Take them out of the refrigerator 40-60 minutes before you begin. Also, large, Grade A eggs is what I recommend.
- Pecans - I stuck with the recipe and used pecan and they were delicious. You could also substitute walnuts.
- Flake Coconut - really adds a nice texture and flavour in this recipe. If you're not a fan, you could leave it out and still have a very tasty cookie!
- Cinnamon - just a note about the cinnamon. Do not leave it out! it is not overpowering in the recipe and gives a subtle layer of flavour that is not distinguishable as cinnamon but SO good!
- Chocolate Chips - this recipe called for semisweet chocolate chips. I used half of the darker chocolate chips mixed in.
STEP BY STEP INSTRUCTIONS
I recommend mixing the wet ingredients using a stand mixer or hand mixer, then mixing the remaining ingredients by hand.
Preheat oven to 350°F.
This is a heavy workout for your stand mixer and the ingredients would barely first in the stand mixer bowl.
I used the largest mixing bowl I had and it worked out perfectly!
In an extra-large mixing bowl, combine all-purpose flour, baking powder, baking soda, cinnamon and salt. Stir well to combine, then set aside.
Beat butter on medium speed for one minutes until mixture is smooth and creamy.
Gradually add in granulated sugar and brown sugar.
Add in eggs, one at a time, beating for 30 seconds after each.
Beat in vanilla.
To the large mixing bowl that has the dry ingredients, add in wet ingredients and stir well to combine. Use a wooden spoon or clean hands to mix in.
Add chocolate chips, oats, coconut and pecans.
Use a quarter cup scoop or measuring cup and drop onto baking sheet. Leave three inches between the cookies to allow for spreading.
Bake in 350°F degree F oven 17 to 20 minutes, until edges are lightly browned. I took my cookies out at the 17 minute timer when the middles were still soft. Let them cool for one to two minutes on the cookie sheet, then transfer to a cooling rack.
STORAGE & FREEZING INSTRUCTIONS
These cookies stay fresh and chewy in a covered container for up to five days.
Cookies can be frozen by layering them in a freezer-safe container for up to two months.
MY TOP TIPS
- bake these cookies in the centre of the oven. I recommend baking them one cookie sheet at a time for even baking.
- mix the wet ingredients with a mixer or stand mixer, then mix the wet and dry ingredients together with clean hands or a wooden spoon.
- this may seem like a big batch of cookies. You could cut the recipe in half, but then you wouldn't be able to share them because they are THAT good!
Several sources stated that Cowboy Cookies got their name from the days when cowboys would enjoy cookies out on the trail. These would be the ideal cookie for the trail, or backpacking or hiking. They travel well and are so filling!
Yes! Store them in a freezer-safe container for up to two months. You can also freeze the dough and bake them later. Measure cookies using a ¼ cup scoop, place the balls on a flat baking sheet in the freezer for 30 minutes, then place them in Ziplock freezer bags. You will need to add a few extra minutes to the baking time.
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