Laura Bush’s Cowboy Cookies
A delightful blend of flavors featuring chewy oats, rich chocolate, and hints of coconut, these cookies are perfect for snacks or special occasions.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Make sure butter is softened, not melted.
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Use the spoon and level method for measuring.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 3 cups rolled oats
- 1 cup chocolate chips Feel free to use chunky chocolate bars for more pronounced chocolate pockets.
- 1 cup chopped nuts (walnuts or pecans) You can customize the type of nuts.
- 1 cup shredded coconut (sweetened or unsweetened)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy and well combined.
- Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the rolled oats, chocolate chips, chopped nuts, and shredded coconut until evenly distributed.
Baking
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets, leaving space for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden, and centers are set but still soft.
- Remove cookies from the oven and allow them to cool on baking sheets for a few minutes before transferring them to wire racks to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve warm with cold milk or top with vanilla ice cream for a delightful treat. These cookies can be customized with different nuts, dried fruits or additional flavors like cinnamon.