Soft and chewy cookies with loads of chocolate chips, chopped pecans, oats, and coconut. These jumbo-sized cowboy cookies are the BEST!
Course Dessert
Cuisine American
Keyword cowboy cookies, laura bush cookies, oatmeal cookies, pecan, texas cookies
Prep Time 10 minutesminutes
Cook Time 14 minutesminutes
chill 30 minutesminutes
Total Time 54 minutesminutes
Servings 18cookies
Calories 345kcal
Ingredients
2cupsall-purpose flour
1/2teaspooncinnamon
1/2teaspoonsalt
1teaspoonbaking soda
1cupbuttersoftened (2 sticks)
3/4cupwhite sugar
1cupbrown sugar
2largeeggs
1teaspoonvanilla extract
2cupsold fashioned oats
1 1/2cupssemisweet chocolate chips
1cupshredded coconutsweetened
1/2cupchopped pecans
Instructions
Combine flour, cinnamon, salt, and baking soda. Set aside.
Cream butter and sugars in a separate bowl for 2-3 minutes using an electric mixer.
Mix in eggs and vanilla.
Add flour mixture and oats to wet ingredients. Mix.
Stir in chocolate chips, coconut, and pecans.
Cover bowl and chill cookie dough for 30 minutes.
Preheat oven to 350 degrees and cover baking sheets with parchment paper.
Scoop dough into 1/4 cup portions (4 Tbsp). and roll into balls.
Bake cookies, 6 cookies to a sheet, for 14-15 minutes.
Add a few extra chocolate chips to the top of each baked cookie, if desired.Let cookies cool ON the BAKING SHEET for 10-15 minutes. Cookies will seem undercooked at first but will finish baking on the baking sheets.
Video
Notes
Store cookies in an airtight container for up to 3-4 days. Cowboy cookies freeze beautifully.Don't want jumbo cookies? Scoop cookies using a 2 Tbsp. cookie scoop, 12 to a sheet. Adjust baking time to 10-12 minutes.