Categories: Cookies, My Baking & Cooking

Cowboy Cookies

Cowboy Cookies

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These Cowboy Coooooooookies were baked last July 4th (2007) with my sis-in-law. It is Laura Bush’s recipe. With all the ingredients–3 cups flour, 3 cups oatmeal, 2 cups pecans–we started baking before driving out to watch fireworks, then came back to bake the rest of the dough.

So why am I a cookie monster? I must have brought home almost 2 dozen….and omigosh, *giggle*, I ate practically all of it all by myself. Not in one sitting, of course!

Cowboy Cookies

  • 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 eggs
  • 1 tablespoon vanilla
  • 3 cups semisweet chocolate chips
  • 3 cups old-fashioned rolled oats
  • 2 cups sweetened flaked coconut
  • 2 cups chopped pecans (8 ounces)


  1. Heat the oven to 350 degrees F. Mix the flour, baking powder, baking soda, cinnamon and salt in a medium bowl.
  2. In an 8-quart bowl, beat the butter on medium speed until smooth and creamy, 1 minute. Gradually beat in the sugars; beat to combine, 2 minutes. Add the eggs, one at a time, beating after each one. Beat in the vanilla. Stir in the flour mixture until just combined. Add the chocolate chips, oats, coconut and pecans.
  3. For each cookie, drop 1/4 cup of the dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 15 to 18 minutes, until the edges are lightly browned; rotate sheets halfway through baking time. Remove the cookies to a rack to cool.

Yields: About 3 dozen cookies.  For 6 dozen smaller cookies, use 2 tablespoons dough for each cookie.

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