Are you looking for a cookie recipe that combines rich flavors and a hearty texture? Look no further than Laura Bush’s Cowboy Cookies! These cookies are a favorite for their delicious blend of chocolate chips, oats, coconut, and pecans. Perfect for sharing with friends and family or simply enjoying with a cup of coffee, these cookies are sure to become a staple in your baking repertoire. Follow this easy recipe to create a batch of cookies that are both satisfying and irresistible.
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 light-brown sugar, packed
- 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
Instructions:
- Preheat Oven and Prepare Baking Sheets
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or leave them ungreased.
- Mix Dry Ingredients
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Mix well and set aside.
- Cream Butter and Sugars
- In a very large bowl, use an electric mixer to beat the butter until creamy. Gradually add the granulated sugar and light-brown sugar, mixing until thoroughly combined.
- Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until well blended.
- Combine Wet and Dry Ingredients
- Gradually add the flour mixture to the butter mixture, beating on low speed until just combined. Be careful not to over-mix.
- Fold in Mix-Ins
- Stir in the semisweet chocolate chips, old-fashioned rolled oats, sweetened flake coconut, and chopped pecans. Mix until evenly distributed.
- Scoop Dough onto Baking Sheets
- Drop dough by 1/4 cup portions onto the prepared baking sheets, spacing them 3 inches apart.
- Bake the Cookies
- Bake in the preheated oven for 15-17 minutes, rotating the baking sheets halfway through. The edges should be lightly browned.
- Cool and Enjoy
- Remove the cookies from the oven and let them cool on a wire rack. Enjoy your freshly baked Cowboy Cookies!
Serving and Storage Tips:
Serving Tips:
- Warm and Fresh: These cookies are best enjoyed warm right out of the oven. The chocolate chips will be gooey, and the flavors will be at their peak. Serve them with a glass of milk or a cup of coffee for the ultimate treat.
- Cookie Platter: Arrange the cookies on a platter or tray for a festive presentation at parties, gatherings, or holiday events. They make a great addition to any dessert table.
Storage Tips:
- Room Temperature: Store the cookies in an airtight container at room temperature for up to one week. Keeping them sealed will help maintain their freshness and prevent them from becoming too dry.
- Freezing: To extend the shelf life, freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to an airtight container or freezer bag. They can be stored in the freezer for up to three months. To enjoy, simply thaw at room temperature or warm them in the oven for a few minutes.
- Cookie Dough: You can also freeze the cookie dough. Scoop the dough onto a baking sheet and freeze until firm. Transfer the frozen dough balls to a freezer bag and store for up to three months. Bake from frozen, adding a minute or two to the baking time. This makes it easy to bake fresh cookies on demand!
Variations:
- White Chocolate and Macadamia Nut Cowboy Cookies:
- Replace the semisweet chocolate chips with white chocolate chips.
- Substitute the pecans with macadamia nuts for a rich, buttery flavor.
- Peanut Butter Cowboy Cookies:
- Mix 1/2 cup of peanut butter into the dough for a delightful peanut butter twist.
- Add chopped peanuts to enhance the peanut flavor.
- Dried Fruit Cowboy Cookies:
- Replace the coconut with 1 cup of dried cranberries or raisins.
- For added sweetness, mix in 1/2 cup of chopped dried apricots or dates.
- M&M’s Cowboy Cookies:
- Swap out the semisweet chocolate chips for colorful M&M’s for a fun and festive look.
- Add 1 cup of M&M’s into the dough for an extra burst of sweetness.
- Oatmeal Raisin Cowboy Cookies:
- Omit the chocolate chips and add 1 cup of raisins instead.
- For extra spice, increase the cinnamon to 2 teaspoons.
- Nut-Free Cowboy Cookies:
- Simply leave out the pecans and coconut to make the cookies nut-free.
- Consider adding sunflower seeds for a crunchy texture without nuts.
- Gluten-Free Cowboy Cookies:
- Substitute the all-purpose flour with a gluten-free flour blend.
- Ensure that the oats are certified gluten-free to keep the recipe safe for those with gluten intolerance.
- Coconut Almond Cowboy Cookies:
- Replace the sweetened flake coconut with shredded coconut.
- Add chopped almonds in place of the pecans for a nutty flavor.
- Double Chocolate Cowboy Cookies:
- Add 1/2 cup of cocoa powder to the flour mixture for a chocolatey twist.
- Increase the amount of semisweet chocolate chips to 2 cups for a double dose of chocolate.
- Pumpkin Spice Cowboy Cookies:
- Incorporate 1/2 cup of canned pumpkin into the dough.
- Add 1 teaspoon of pumpkin pie spice to the flour mixture for a seasonal flavor.
These variations offer a range of flavors and textures to customize Laura Bush’s Cowboy Cookies to suit different preferences and occasions.
FAQs:
- Can I use salted butter instead of unsalted butter?
- Yes, you can use salted butter. Just reduce the added salt in the recipe by 1/2 teaspoon to avoid over-salting.
- Can I substitute the granulated sugar with brown sugar?
- You can use all brown sugar instead of a mix of granulated and brown sugars, but the cookies will be slightly chewier and have a more caramelized flavor.
- How do I store leftover cookies?
- Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container for up to three months.
- Can I make the dough ahead of time?
- Yes, you can prepare the dough and refrigerate it for up to 3 days before baking. You can also freeze the dough in cookie-sized portions for up to 3 months.
- How can I make the cookies spread less during baking?
- To prevent excessive spreading, chill the cookie dough for at least 30 minutes before baking. Also, ensure your baking sheets are not too warm before placing the dough on them.
- Can I use quick oats instead of old-fashioned rolled oats?
- Old-fashioned rolled oats are preferred for their texture, but quick oats can be used as a substitute if needed. The cookies may be slightly softer and less chewy.
- How do I know when the cookies are done baking?
- The cookies are done when the edges are lightly browned and the centers are still soft. They will continue to cook slightly after being removed from the oven due to residual heat.
- What can I use instead of chocolate chips?
- You can substitute chocolate chips with white chocolate chips, peanut butter chips, or even chunks of your favorite candy bar for different flavors.
- Can I use a hand mixer instead of an electric mixer?
- Yes, a hand mixer can be used, but it may require more effort to thoroughly mix the ingredients compared to a stand mixer.
- How do I adjust the recipe for high altitude baking?
- At high altitudes, you may need to increase the flour slightly and reduce the sugar by about 2 tablespoons. Additionally, reduce the baking time by a few minutes.
Laura Bush’s Cowboy Cookies are a delicious and hearty treat that brings together the perfect blend of flavors and textures. With their combination of chocolate chips, oats, coconut, and pecans, these cookies are sure to be a hit at any gathering or as a special treat for yourself. Whether you’re baking for a crowd or simply indulging in a sweet craving, these cookies are easy to make and incredibly satisfying. Enjoy the rich, homemade goodness of Laura Bush’s Cowboy Cookies and make them a staple in your baking collection.