Small Batch Cowboy Cookies
This small batch cowboy cookie recipe is a half batch of Laura Bush's famous cowboy cookies, made from scratch with big, chewy centers and crisp edges.
Servings: 18 large cookies
Ingredients
- 12 tablespoons salted butter - softened to room temperature (1 ½ sticks)
- ¾ cup brown sugar
- ¾ cup sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- 1 ½ cups semi sweet chocolate chips
- 1 ½ cups old fashioned oats
- 1 cup unsweetened shredded coconut
- 1 cup pecans -chopped
Instructions
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat the softened butter with an electric mixer on medium until smooth, about 1 minute.
- Add the brown sugar and granulated sugar and beat until light and fluffy, about 2 minutes, scraping down the bowl as needed.
- Beat in the egg and egg yolk until fully combined, then mix in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
- Add the dry ingredients to the butter mixture and mix on low just until the dough comes together, stopping before it looks fully smooth so you don't overmix.
- Fold in the chocolate chips, oats, coconut, and pecans by hand until evenly distributed.
- Scoop ¼ cup of dough per cookie onto the prepared baking sheet, spacing them 3 inches apart.
- Bake for 15 to 18 minutes, until the edges are lightly browned and the centers still look slightly underdone.
- Let the cookies rest on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Notes
Soften the butter the easy way. Set the butter on the counter about 30 minutes before you start. It's ready when it gives to a light press and holds the dent without your finger sinking through. Butter at that stage creams smoothly with the sugars.
Spoon and level your flour. Spoon the flour into the dry measuring cup and level the top with a straight edge rather than scooping straight from the bag. Scooping packs in extra flour, and too much flour is the main reason cowboy cookies bake up dry and crumbly.
Pull them a little early. Take the cookies out when the edges are set and lightly browned but the centers still look slightly underdone. They keep cooking on the hot sheet, so a 5 minute rest firms the centers while keeping them soft and chewy.
Scoop them the same size. A cookie scoop keeps every portion equal, so the whole sheet bakes at the same rate. Mixed sizes leave you with browned small cookies and underdone big ones on the same tray.
Nutrition
Serving: 1large cookie | Calories: 322kcal | Carbohydrates: 40g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 168mg | Potassium: 223mg | Fiber: 3g | Sugar: 23g | Vitamin A: 260IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 2.2mg
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