Jumbo, soft, chewy cookies with absolutely delicious flavours in this super easy cookie recipe from former First Lady Laura Bush.
3 cups all-purpose flour
1 tbsp. baking powder
1 tbsp. baking soda
1 tbsp. ground cinnamon
1 tsp. salt
1 and 1/2 cups butter, softened at room temperature
1 and 1/2 cups granulated sugar
1 and 1/2 cups light brown sugar, packed lightly
1 tbsp. vanilla
3 cups semisweet chocolate chips
3 cups rolled oats (quick oats)
2 cups sweetened flake coconut
2 cups chopped pecans
- Preheat oven to 350°F.
- 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.
- In 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. (again, this is easier with clean hands).
- Use a quarter cup scoop or measuring cup and drop onto ungreased baking sheet. Leave three inches between the cookies to allow for spreading.
- Bake in 350°F degree F oven 13 to 18 minutes, until edges are lightly browned. Rotate sheets halfway through baking. 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: These cookies remained fresh and chewy in a covered container for up to five days.
- Freezing: These cookies can be frozen by layering them in a freezer-safe container for up to two months.
- Freezing the cookie dough to bake later: 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 1/4 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.
- Use a stand mixer or electric mixer for the first part of the recipe when you mix the butter, sugars, eggs and vanilla. Then, transfer it to an extra-large mixing bowl and complete the mixing by hand. The amount and density of the ingredients can be too much for your stand mixer to handle.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Cookies
- Method: Oven Baked
- Cuisine: American
- Serving Size: 1 extra-large cookie
- Calories: 431
- Sugar: 35 g
- Sodium: 231.5 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 53.6 g
- Fiber: 4.1 g
- Protein: 5.5 g
- Cholesterol: 43 mg
Keywords: Cowboy Cookies, Laura Bush's Cowboy Cookies