Laura Bush’s Cowboy Cookies

Ingredients:

Ingredient Quantity
All-purpose flour 3 cups
Baking powder 1 tablespoon
Baking soda 1 tablespoon
Ground cinnamon 1 tablespoon
Salt 1 teaspoon
Butter, room temperature 1 ½ cups (3 sticks)
Granulated sugar 1 ½ cups
Light-brown sugar, packed 1 ½ cups
Eggs 3
Vanilla extract 1 tablespoon
Semisweet chocolate chips 3 cups
Old-fashioned rolled oats 3 cups
Sweetened flake coconut 2 cups
Chopped pecans 2 cups
Instructions:

Preheat Oven & Prep Dry Ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

Make the Wet Mixture: In a separate, very large bowl, use an electric mixer to beat the 1 ½ cups of room-temperature butter until creamy.

Gradually beat in the granulated sugar and light-brown sugar until thoroughly combined. Add the 3 eggs one at a time, beating after each addition. Mix in the 1 tablespoon of vanilla extract.

Combine & Stir: Add the flour mixture to the wet mixture and beat on low speed until just combined.

Stir in the 3 cups of semisweet chocolate chips, 3 cups of old-fashioned rolled oats, 2 cups of sweetened flake coconut, and 2 cups of chopped pecans until they are evenly distributed throughout the dough.

Bake: Drop the dough in ¼ cup portions about 3 inches apart onto an ungreased baking sheet. Bake for 15-17 minutes, rotating the sheets halfway through, until the cookie edges are lightly browned.
Cool & Serve: Remove the cookies from the oven and transfer them to a wire rack to cool completely. Enjoy!