Cowboy Cookies Recipe
Big oatmeal cookies loaded with chocolate, coconut and pecans — Cowboy Cookies, Texas Cowboy Cookies, Laura Bush's version — for lunchboxes and bake sales.
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Ingredients
- 1 cup Butter flavored Crisco
- 1 cup White Sugar
- 1 cup Brown Sugar
- 2 Eggs
- 1 tablespoons Vanilla extract
- 2 cup All-Purpose Flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking powder
- 2 cup Regular oats
- 1 small package Semi-sweet chocolate chips
Instructions
- 1Preaheat your oven to 350 degrees Fahrenheit. In a standerd mixer, cream Crisco, sugars, eggs, and vanilla.
- 2In a medium bowl, mix together all of the dry ingredients except for oats and chocolate chips.
- 3Pour the dry ingredients mixture into the wet ingredients and mix on low until all incorporated.
- 4Add your oats and chocolate chips last, but only mix on low until they are incorporated, do not over mix.
- 5Bake for 9-10 minutes. When you take them out of the oven, they will look like they are not done. If you let them cool off for a little bit they will set up trust me. You do not want them overcooked. Enjoy!
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A cowboy cookie is what you make when one kind of add-in isn't enough. Oats give it chew, coconut keeps it soft for days, pecans and chocolate chips do the rest, and the dough comes together in one bowl with a wooden spoon.
Cooks on Pepper reach for these when the kids need something for a class party, when company's coming Sunday, or when there's a coffee can's worth of oats in the pantry and nothing sweet in the house.
Every recipe here is a version worth keeping: the plain Cowboy Cookies made with butter-flavored shortening, an oatmeal one that starts with flavored instant oatmeal packets, Texas Cowboy Cookies with oats, pecans and coconut, and Laura Bush's Texas Governor's Mansion cookies.
Quick Tips
- 1
Chill the dough
Thirty minutes in the fridge keeps these loaded cookies from spreading thin. If your kitchen is warm, give it a full hour.
- 2
Toast the pecans first
Spread the pecans on a sheet pan and toast at 350°F for 6 to 8 minutes until they smell nutty, then cool before stirring in.
- 3
Scoop them big
Use a 1/4-cup scoop and leave 3 inches between cookies. That's what gives you the crisp edge and soft middle.
- 4
Pull them early
Take them out at 11 to 12 minutes when the centers still look underdone, then let them set on the hot pan for 5 minutes.
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