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- #35693
Foolproof and delicious cookies. You can substitute other add-ins like raisins, flavored chips, or walnuts - just be sure to keep the total add-in amount to 10 cups or less.
serves/makes:
ready in:
30-60 minutes
18 reviews
1 comment
ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cup butter, softened
1 1/2 cup granulated sugar
1 1/2 cup packed light brown sugar
3 eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans
directions
Preheat the oven to 350 degrees F.
Combine the flour, baking powder, baking soda, cinnamon, and salt in a bowl and mix well.
In a large mixing bowl, beat the butter on medium speed with an electric mixer for 1 minute or until creamy. With the mixer running on low speed, slowly add the granulated sugar and brown sugar and beat for 2 minutes.
With the mixer running, add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
With the mixer running on medium-low speed, slowly add the flour mixture in 1/2 cup increments and beat just until combined.
Stir in the chocolate chips, oats, coconut, and pecans by hand.
Drop the cookie dough by 1/4 cupfuls onto ungreased baking sheets, allowing for 3 inches between each cookie. Place the cowboy cookies in the oven and bake at 350 degrees F for 17-19 minutes or until the edges of the cookies are lightly browned. For best results, rotate the baking sheets halfway through the cooking time.
Remove the cookies from the oven and let cool for 1 minute on the baking sheets. Transfer the cookies to wire racks to cool completely.
Store the cowboy cookies in an airtight container. These cookies also freeze well.
nutrition data
337 calories, 19 grams fat, 42 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
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JANIE REVIEW:
December 20, 2019Absolutely best cookies everHow do you store them?
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CDKitchen Staff Reply:
In an airtight container at room temperature. Or freeze them.
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CVAUGHAN57 REVIEW:
November 21, 2016Love, LOVE these cookies! I made them today with my grandson to send to their Thanksgiving, we will be traveling, and of course taking some with us. Might share with a neighbor or 2....maybe...maybe not!
See AlsoPecan Butter Rum Cake Recipe -
lazyjacqueline REVIEW:
October 28, 2016Made a ton of these for a fundraiser. Huge hit. Raise lots of money for a good cause andeveryone loved the cookies. I'll also second the comment that these freeze well.
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Anonymous REVIEW:
July 13, 2016Great cookies and they freeze really well.
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RLGrinstead REVIEW:
November 28, 2015These are delicious and HUGE, averaging 3" in diameter...quite the serving. Gave some to friends and they loved them and I'm passing on the recipe to them as well. Laura, you did well.
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Guest Foodie REVIEW:
October 3, 2015These are my favorite cookies of all time. EVERYONE loves them and I need to hide them because they disappear in no time!This recipe is my secret weapon for drawing a crowd!
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Guest Foodie REVIEW:
January 21, 2015Very good foolproof recipe! Have made it dozens of times now.
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Guest Foodie REVIEW:
November 3, 2014Tried and true recipe
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Mema REVIEW:
June 1, 2014This recipe is fabulous! I have made it many times and have not met a person yet who does not like it, including my kids that do not like coconut. I like to consider it somewhat healthy with the oatmeal, coconut and pecans. I especially like them with my coffee in the morning.
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Hope REVIEW:
April 4, 2014These are the best cookies! I have made them with raisins or chocolate chips. Amazing every time.
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LINDA REVIEW:
January 9, 2014I am a retired chef and I must say these are the best cookies ever. Follow the recipe exactly as Laura Bush said... I love them.
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KatherineS REVIEW:
October 28, 2013I skipped the pecans and subbed white chocolate chips instead.
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Nickel REVIEW:
May 20, 2013This cookie is absolutely fantastic. I left out the coconut flakes because my family doesnt eat them and the cookie was still fabulous! I am not a huge cookie eater, but I can't stop myself from eating these! It makes a ton so I froze half of these and they still made about 30 good size cookies. Will make these again!
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irvfarmer REVIEW:
February 21, 2013These are the best cookies. They are so addicting and everyone loves them. Good thing the recipe makes plenty!
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suezq REVIEW:
October 16, 2012I have made these cookies for the past 5 or so years.MY family just loves them. They have a great taste with the choclate chips and coconut and pecans and oatmeal.i can't wait until the Holidays come and i make double batches.Yummmmmmm !!!
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netty September 3, 2009
Soryy I forgot to say that I also used 2 cup of rehydrated raisins here at home. and dad likes dates so I put chopped dates in his.
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netty REVIEW:
September 3, 2009i made these for the first time last month and shared the recipe with everyone I know. they all agreed these were the best. I went to visit my mom and dad in Oregon and hes a diabetic so I tried them with splenda when I was there and they were still really good.I used both brown and white baking splenda but only half of what the recipe calls for (sugar). Going to make them agagin today!
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furst lady REVIEW:
June 25, 2009my husband loves these cookies and i add anything to add up to 10 cups eg dried fruit, mixed nuts, granola, sunflower seeds, flax seeds. i add more cinnamon and vanilla. keeps well!
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Susie R from AZ REVIEW:
January 1, 2007OMG!!These cookies are so amazing!I made the bigger ones (1/4 c.) for my neighbors for Xmas plates, and then used a TBS for smaller ones to take to parties with other goodies.My hubby loved these as well as everyone whom ate these!!I added more vanilla, pecans, and of course coconut!What a delightful and YUMMY treat..will make again and again!Thanks For this Yummt Cookie Receipe!!!
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