Description

These Laura Bush’s Cowboy Cookies are thick, chewy, and packed with flavor—loaded with oats, chocolate chips, and coconut. A Texas-sized treat made famous during the 2000 presidential campaign, these cookies are everything a hearty, homemade cookie should be.

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 packed light-brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
2 cups chopped pecans (optional)

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Instructions

Preheat oven to 350°F (175°C).
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
In a large mixing bowl, beat butter until smooth, then add both sugars and cream until light and fluffy.
Add eggs one at a time, then mix in vanilla extract.
Gradually add the dry ingredients, mixing just until incorporated.
Stir in chocolate chips, oats, coconut, and pecans (if using).
Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart.
Bake for 12–15 minutes or until edges are lightly browned.
Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.

Notes

You can chill the dough for 30 minutes before baking for a thicker cookie.
Pecans can be toasted for added depth of flavor.
Store in an airtight container for up to a week.