Cookies

LAURA BUSH’S COWBOY COOKIES

By

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 to 350°F.
In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
In a separate very large bowl, beat the butter with an electric mixer until creamy. Gradually beat in sugars and mix until thoroughly combined. Add in eggs one at a time, beating after each addition. Mix in vanilla.
Add flour mixture and beat on low until just combined. Stir in chocolate chips, oats, coconut, and pecans.
Drop dough in 1/4 cup portions 3 inches apart onto an ungreased baking sheet.
Bake 15-17 minutes, rotating sheets halfway through. Cookie edges will be lightly browned.
Remove to a wire rack to cool.
Enjoy!

Chocolate Chip Oatmeal Cookies

Serves: 24 Prep Time: Cooking Time:
Nutrition facts: 280 calories 15g fat
Rating: 5.0/5
( 1 voted )
Pin
Print

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

  1. Preheat oven to 350°F.
  2. In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In a separate very large bowl, beat the butter with an electric mixer until creamy. Gradually beat in sugars and mix until thoroughly combined. Add in eggs one at a time, beating after each addition. Mix in vanilla.
  4. Add flour mixture and beat on low until just combined. Stir in chocolate chips, oats, coconut, and pecans.
  5. Drop dough in 1/4 cup portions 3 inches apart onto an ungreased baking sheet.
  6. Bake 15-17 minutes, rotating sheets halfway through. Cookie edges will be lightly browned.
  7. Remove to a wire rack to cool.
  8. Enjoy!

Notes

These cookies are best enjoyed fresh but can be stored in an airtight container for up to 1 week.