Laura Bush’s Cowboy Cookies

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 cups old-fashioned oats
• 1 cup semisweet chocolate chips
• 1 cup chopped pecans
• 1 cup sweetened shredded coconut (optional, for extra texture)
• ½ teaspoon cinnamon (optional, adds warmth and depth)

Instructions

1. Preheat the Oven
   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream Butter and Sugars
   In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
3. Add Eggs and Vanilla
   Beat in the eggs one at a time, then stir in vanilla extract.
4. Combine Dry Ingredients
   In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using). Gradually add to the butter mixture until just combined.
5. Add Mix-Ins
   Stir in oats, chocolate chips, pecans, and coconut until evenly distributed.
6. Scoop and Bake
   Drop cookie dough by heaping tablespoons onto prepared baking sheets, spacing them about 2 inches apart. Bake for 12–15 minutes, or until golden brown around the edges but still soft in the center.
7. Cool and Enjoy
   Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm with a glass of milk or store in an airtight container for up to a week.

Tips for Perfect Cowboy Cookies

• Chewy or crispy: Bake slightly less for a chewy center or a minute longer for a crispier cookie.
• Nutty variations: Swap pecans for walnuts or almonds depending on preference.
• Extra chocolate: Add white chocolate chips or butterscotch chips for a fun twist.
• Make ahead: The dough can be refrigerated for 24 hours to enhance the flavors.

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