While I’m sure Tipper’s gingersnaps were admirable, Laura’s big Texas cowboy cookies ran away with the prize. And for a good reason, these cookies are good!
What Are Cowboy Cookies?
Packed with oatmeal, pecans, coconut, and chocolate chips, these cookies aren’t shy. They’re big, hearty, now-that’s-a-cookie kind of cookie. Mrs. Bush’s original recipe is huge, it can easily make 6 dozen cookies. So I’ve made some slight adjustments to cut the recipe in half, which still makes plenty. Feel free to double it back to the original proportions.
Ways to Adapt This Recipe
The bigger the cookie, the more chewy it can be. So if you like chewy cookies, make them big. If you want chewy cookies, cook them just until the edges are browned. If you cook the cookie until it is all nicely browned, it will be more crisp. If you’d like, you could swap in a different kind of chocolate chip or nut in this recipe. You could also try decreasing the amount of either of these ingredients and adding some dried fruit, like raisins or dried cranberries. If you’re not a fan of coconut, you could tinker with leaving it out. You could easily add another half cup of oats.
Storing and Freezing Cowboy Cookies
The baked cookies can be stored in an airtight container at room temperature for about 5 days, after which they tend to start to dry out. You can also wrap them tightly in plastic wrap, then in foil, place them in an airtight freezer container or bag, and freeze for up to a month. The unbaked cookie dough can also be scooped out onto a parchment-lined baking sheet and frozen. Once the cookie dough balls are frozen, collect them into a freezer container or bag and freeze for up to a month. Bake as many as you like at a time as directed, increasing the baking time by a minute or two.
Try These Other Over-the-Top Cookies:
Oatmeal Chocolate Chip Cookies Brown Butter Chocolate Chunk Cookies Cocoa Coconut Macaroons Brookies (Chocolate Chip Brownie Cookies) S’mores Cookies
The bigger the cookie, the more chewy it can be. So if you like chewy cookies, make them big. If you want a chewy cookie, cook them until the edges are browned, but not the whole cookie. If you cook the cookie until it is all nicely browned, it will be more crisp. Adapted from the Washington Post’s version of Laura Bush’s Cowboy Cookie Recipe. Reduce the speed of the mixer to low and slowly add the flour mixture, until just combined. Add the chocolate chips, oats, coconut, and pecans, mixing until just combined. For smaller cookies, use about 2 tablespoons of the cookie dough per cookie. You’ll likely need to work in batches, depending on the size of your oven and your baking sheets.
