These tasty cookies from Laura Bush, via Lemons and Lima Beans are appropriately named! They are hearty and filling and have just about everything in the pantry in them! (Really, they should be called “everything but the kitchen sink cookies.) I was afraid that my mixing bowl wasn’t going to hold everything after I mixed the wet and dry ingredients! This recipe made 84 cookies-7 dozen!!! And I make my cookies pretty big, too.
I was glad to have plenty to freeze later. Nothing can beat my all time favorite- the original chocolate chip- but these have been made more than once around here! The last time I tried them, I cut the recipe in half because I didn’t have enough flour. I wouldn’t suggest it, though. Have you ever tried to cut 3 eggs down to 1 1/2? It’s not easy. Or pretty. Just plan on baking for a while and having several dozen to give away or freeze for later!
Cowboy Cookies
- 3 cups flour
- 1 tbsp baking powder
- 1 tbsp baking soda
- 1 tbsp cinnamon
- 1 tsp salt
- 1 1/2 cups butter, at room temperature
- 1 1/2 cups sugar
- 1 1/2 cups brown sugar
- 3 eggs
- 1 tbsp vanilla
- 3 cups semisweet chocolate chips
- 3 cups old-fashioned rolled oats
- 2 cups sweetened coconut flakes
- 2 cups chopped pecans (8 oz) (optional – I omit)
- Preheat oven to 350ºF.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a second bowl, beat the butter on medium speed until smooth. Add the sugar and brown sugar and beat for another 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- Stir in the flour mixture, blending until just combined. Add the chips, oats, coconut, and pecans and stir until fully incorporated.
- Drop by rounded tablespoon onto an ungreased baking sheet, making sure to allow plenty of room between cookies. Bake for 10-12 minutes or until the edges are set and golden brown. Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.
Cowboy Cookies
This hearty cookie recipe feeds a crowd, so make sure you have a big bowl and an even bigger appetite!
Ingredients
- 3 cups flour
- 1 tbsp baking powder
- 1 tbsp baking soda
- 1 tbsp cinnamon
- 1 tsp salt
- 1 1/2 cups butter (at room temperature)
- 1 1/2 cups sugar
- 1 1/2 cups brown sugar
- 3 eggs
- 1 tbsp vanilla
- 3 cups semisweet chocolate chips
- 3 cups old-fashioned rolled oats
- 2 cups sweetened coconut flakes
- 2 cups chopped pecans optional
Instructions
- Preheat oven to 350ºF.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a second bowl, beat the butter on medium speed until smooth. Add the sugar and brown sugar and beat for another 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- Stir in the flour mixture, blending until just combined. Add the chips, oats, coconut, and pecans and stir until fully incorporated.
- Drop by rounded tablespoon onto an ungreased baking sheet, making sure to allow plenty of room between cookies. Bake for 10-12 minutes or until the edges are set and golden brown. Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.
Tried this recipe?Mention @simplenseasonal or tag #simplenseasonal!
Hi, I'm Nicole!I love chocolate chip cookies, good grammar, and trying new things. Pinterest is my happy place. Come follow me down the rabbit hole!
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Amanda says
I loved these cookies! I had to adapt them for gluten free and I reduced the overall sugar content by using less than half the chocolate and using unsweetened coconut. they are super yummy! thanks for the recipe. I will make these again and again!
Nicole Burkholder says
It’s always nice when you find a recipe that works well with adaptations! Glad you enjoyed them.
Cara @ Craftdictator says
These look yummy! I went over and pinned them!
Nicole Burkholder says
Thanks so much!