How To Make Laura Bush Cowboy Cookies, Step-By-Step

• Preheat the oven to 350 degrees F. Line some baking sheets with parchment paper and set aside.
• Mix the flour, baking powder, baking soda, cinnamon, and salt in a bowl and set aside.
• Add the room-temperature butter to a separate mixing bowl. Using a stand or hand mixer, beat on medium for about one minute until smooth and creamy. Gradually beat in the sugars for about two minutes, allowing them to cream and combine with the butter.
• Add eggs one at a time to the mixing bowl, beating after each.
• Add vanilla extract to the mixing bowl and beat.
• You can now add the flour mixture. Mix just until combined. Next, add chocolate chips, oats, coconut, and chopped pecans.
• Drop 1/4 cup of dough for each cookie onto the baking sheet lined with parchment paper. Space each cookie 3 inches apart. I got 32 cowboy cookies total for this recipe.
• Bake at 350 degrees F for 15-17 minutes until the edges are lightly browned. It’s recommended to rotate the baking sheet halfway through. Remember, every oven works differently so that time will vary.
• Allow the cookies to cool for 5 to 10 minutes on the baking sheet, then remove the cookies to cool on the rack.
• *Cowboy Cookie Tip: Because these cookies are giant, you don’t have to bake all of them at once if you don't want to. Roll the dough into cookie balls and bake what you want. I added the uncooked balls to a cookie sheet and froze them for an hour. I then transferred the frozen balls to a Ziploc bag. Whenever I want to bake a fresh cowboy cookie, I defrost some frozen balls and bake them. You can use an air fryer if you’re only baking a few.