cowboy cookies image of cowboy cookies

description

This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates' wives and asked readers to vote.

ingredients

direction

  1. Step 1 Heat oven to 350 degrees.
  3. Step 2 Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
  4. Step 3 In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly. Step 4 Add eggs one at a time, beating after each. Beat in vanilla. Step 5 Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans. Step 6 For each cookie, drop ¼ cup dough onto ungreased baking sheets, spacing 3 inches apart. Step 7 Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Cowboy Cookies You have limited access to New York Times Cooking. Subscribe to return to this recipe, plus over 20,000 more for every interest and skill level. See subscription options Cancel or pause anytime Similar Recipes Strawberry Poke Cake Strawberry Poke Cake Priya Krishna Tomato-Green Bean Salad With Chickpeas, Feta and Dill Tomato-Green Bean Salad With Chickpeas, Feta and Dill David Tanis Chicken Broccoli Rice Casserole Chicken Broccoli Rice Casserole Sarah Copeland Dry-Brined Salmon Dry-Brined Salmon J. Kenji López-Alt Honey Baked Chicken Drumsticks Honey Baked Chicken Drumsticks Eric Kim Crab Cakes Crab Cakes Kim Severson Bean and Cheese Burritos Bean and Cheese Burritos Kay Chun Fish Sticks With Peas Fish Sticks With Peas Naz Deravian One-Pot Broccoli Mac and Cheese One-Pot Broccoli Mac and Cheese Ali Slagle One-Pot Spaghetti With Cherry Tomatoes and Kale One-Pot Spaghetti With Cherry Tomatoes and Kale Tejal Rao Silken Tofu With Spicy Soy Dressing Silken Tofu With Spicy Soy Dressing Hetty McKinnon No-Bake Mango Lime Cheesecake No-Bake Mango Lime Cheesecake Nik Sharma Sheet-Pan Chile Crisp Salmon and Asparagus Sheet-Pan Chile Crisp Salmon and Asparagus Yasmin Fahr Margarita Margarita Rosie Schaap Dolester Miles’ Coconut Pecan Cake Dolester Miles’ Coconut Pecan Cake Kim Severson Waffles Waffles Melissa Clark Cauliflower Salad Sandwiches Cauliflower Salad Sandwiches Ham El-Waylly Crispy Coconut, Asparagus and Green Bean Salad Crispy Coconut, Asparagus and Green Bean Salad Yotam Ottolenghi Tuna Crunch Sandwiches Tuna Crunch Sandwiches J. Kenji López-Alt Strawberry Shortcake Strawberry Shortcake Nancy Harmon Jenkins RATINGS 5 out of 5 3012 user ratings Your rating 1 star2 stars3 stars4 stars5 stars Submit Have you cooked this? Mark as Cooked COOKING NOTES All Notes (304) Most Helpful (42) Private (0) Sarah 4 years ago Delicious! But made a TON (I got 58 cookies). I literally didn't have a mixing bowl big enough, had to use the lid to my cake carrier. To scale by 1/3: 1 c flour 1 t baking powder 1 t baking soda 1 t cinnamon 1/4 t salt (heaping) 1 stick butter 1/2 c sugar 1/2 c brown sugar 1 egg 1 t vanilla 1 c choc chips 1 c oats 2/3 c coconut 2/3 c pecans Is this helpful? 701 Barb 5 years ago I think every butter cookie recipe should come with a link to this article: http://www.nytimes.com/2008/12/17/dining/17bake.html?_r=0 I printed it out and stuck it in my recipe binder when I first ran across it, and I reread it for tips almost every time I try a new butter dough recipe. I also think the suggestion to reduce the butter would help keep the cookies from flattening, and will try that. Is this helpful? 243 Alicia 5 years ago Chill the dough for 24 hours, and your cookies will be crunchy on the outside and soft on the inside. Is this helpful? 135 Julie 5 years ago To address the flat cookie problem, I suggest cutting down on the butter; this makes the proportion of flour to butter greater, and I think will allow dough more rising fr/ the leavening. (And are we trying to hit cardiac arrest level of butter, or what?) Is this helpful? 70 Laurie 5 years ago This is a good recipe!! After making it as written the first time, I now make a few adjustments...decrease the flour by up to a cup, increase the amount of oats by half a cup, toast the pecans before adding and use dark chocolate chips instead of semi-sweet. Is this helpful? 60 Sarah 4 years ago There is nothing wrong with this recipe! It is perfect, even better after refrigerating the dough. There is a reason that it is such a large batch and should NOT be halved because you think it makes too much. These are supposed to be giant cookies, not typical 1-2 Ttbsp size. You are supposed to use 1/4 cup PER cookie. Also if you are using typical cookie size they would probably be very dry and not crispy outside, chewy inside like they are supposed to be. Is this helpful? 59 Dali 5 years ago These cookies are tasty and have a great chewy but not soft texture. The recipe makes three times what I would normally make so I would halve the ingredients next time. I substituted 1 cup of chocolate chips for dark raisins for more variety. I would reduce the amount of sugar and butter next time. Is this helpful? 38 Sarah Z 3 years ago These cookies are fantastic. Recipe works well substituting gluten free flour. The huge batch tends to overflow the bowl of my standard sized KitchenAid mixer, so I would recommend a 2/3 batch: 2 c. flour 2 t. baking powder 2 t. baking soda 2 t. cinnamon 1 t. kosher salt 2 sticks butter 1 c. granulated sugar 1 c. brown sugar 2 eggs 2 t. vanilla 2 c. chocolate chips 2 c. oats 1 1/3 c. coconut 1 1/3. pecans Is this helpful? 36 kniterati 5 years ago Delicious crispy rounds! I added 1 cup raisin/dried cherry mix (to clean out the pantry) and substituted a small portion of the oats with wheat germ. In my world, flat is the goal. Never was a fan of the raw cookie dough so gummy round cookies disappoint. These are perfect. As for butter and sugar, if you resist them, what's the point of cookies? That day comes next month when I will need all of NYTimes experts to help me survive until Easter. For now, laissez the bontemps roulé! Is this helpful? 33 Sharon 5 years ago Chill dough 24 hours. Scoop out into balls the size of small walnuts. (press balls together a bit so they will hold). Bake only 12 - 14 minutes (coolies will look like they are not done--only golden brown--but they are done. DO NOT COOK TOO MUCH, COOKIES WILL GET HARD. This recipe makes about 8 dozen cookies--one half recipe probably good for most uses. Is this helpful? 26 Lisa 5 years ago Can you use quick cooking rolled oats? Is this helpful? 23 Kristin 5 years ago These are delicious! Hearty, sweet and full of chocolate, oat-y goodness. (I left out the coconut and didn't miss it.) Is this helpful? 20 mosselyn 5 years ago These have become my favorite cookie, but I usually cut the recipe down to 2/3 of a batch. I make the balls with an ice cream scoop, which results in about a 4" cookie. The balls freeze well, just up the cooking time to about 20 min. if baking from frozen. Is this helpful? 19 carmen 5 years ago I just found this recipe and made it they are amazing, i used real butter and cooked them to where just the edges turned brown i didnt use 1/4 cup per cookie, so i made 20 cookies to start and rolled the rest of the dough into balls and put them in the freezer for future baking. Is this helpful? 18 Kris 5 years ago This recipe reminds me of the "Ranger Cookie" recipe which I love because it is the absolute best way to use up leftover boxed cereal. I use a cereal similar to "Life" or "Chex". The recipe uses three cups of cereal, which give the cookies a great crunchy texture in addition to the chewiness of the coconut and oats. They are my family's favorite chocolate chip cookie. The King Arthur flour website's recipe is excellent. Is this helpful? 15 Ally 5 years ago Maybe try chilling the dough for 24 hours, and/or using more brown sugar and less granulated? http://www.handletheheat.com/the-ultimate-guide-to-chocolate-chip-cookies/ Is this helpful? 14 Bridget 5 years ago They are not overly cinnamony (!) at all. I know it seems like a lot, but there is a lot of everything in this recipe! My stand mixer is completely packed with all of the goodies and it just barely fits. So don't fear the cinnamon. I have my last two trays in the oven right now and my house smells awesome! This is a great cookie. Is this helpful? 14 Gail Ann 5 years ago Hello, Thank-you for mentioning the coconut omission. I dislike it, and I wondered if it made a difference. Is this helpful? 13 Geoff 5 years ago In reading some of the comments, I’m wodering if some may be using the stated cooking time for cookies that are smaller. I used two tablespoons of dough and found that 13 minutes was just right, leaving them for five minutes on the pan before removing them to a cooling rack. Also the dough does need to rest in the fridge for a few hours. I couldn’t find unsweetened coconut so I used two cups of dried cherries soaked in congnac and dark chocolate chips instead of semisweet. Made over 6 dozen. Is this helpful? 13 lilbev 5 years ago I think this recipe has to be one of the most forgiving cookie recipe I’ve ever made. While juggling baking a cake concurrently I made some mistakes like using the wrong size measuring cup for the sugar and having to make 3 eggs into 1 1/2. The batter seemed thick enough so I put the first tray in the oven and then realized I had forgotten to add the flour! I grabbed the barely baked cookies from the oven and added them and the batter back in for another mix and they came out delicious! Is this helpful? 13 Show more notes Hungry for More Recipes? Get recipes, tips and offers in your inbox. Opt out or contact us anytime. See our Privacy Policy. Credits Adapted from Laura Bush Recipe Tags Chocolate Chip CookiePecanRolled OatSemisweet Chocolate ChipUnsweetened CoconutEasyQuickSnackWeekdayDessert ADVERTISEMENT Continue reading the main story More From Christmas Cookie Recipes Peanut Butter Blossoms Peanut Butter Blossoms The New York Times, the Gerrero family 35 minutes Save to Recipe Box EASY Sparkling Shortbread Cookies Sparkling Shortbread Cookies Yewande Komolafe 35 minutes, plus chilling and cooling Save to Recipe Box Strawberry Jam Bars With Cardamom Strawberry Jam Bars With Cardamom Yewande Komolafe 1 1/2 hours, plus cooling Save to Recipe Box Spiced Chocolate Marble Shortbread Spiced Chocolate Marble Shortbread Yewande Komolafe 1 hour, plus chilling Save to Recipe Box Cheddar Chive Crisps Cheddar Chive Crisps Yewande Komolafe 45 minutes, plus chilling Save to Recipe Box Salted Caramel and Peanut Butter Shortbread Salted Caramel and Peanut Butter Shortbread Yewande Komolafe 45 minutes Save to Recipe Box Peppermint Patty Shortbreads Peppermint Patty Shortbreads Yewande Komolafe 1 hour Save to Recipe Box Gingerbread Latte Cookies Gingerbread Latte Cookies Vaughn Vreeland 35 minutes, plus 2 hours’ chilling Save to Recipe Box EASY M&M Cookies M&M Cookies Eric Kim 30 minutes Save to Recipe Box Almond Spritz Cookies Almond Spritz Cookies Melissa Clark 1 hour Save to Recipe Box Gochujang Caramel Cookies Gochujang Caramel Cookies Eric Kim 45 minutes Save to Recipe Box Chocolate Hazelnut Cookies Chocolate Hazelnut Cookies Genevieve Ko 30 minutes, plus chilling Save to Recipe Box White Chocolate Macadamia Nut Cookies White Chocolate Macadamia Nut Cookies Sohla El-Waylly 1 hour plus 12 hours’ chilling Save to Recipe Box Savory Shortbread Cookies With Olives and Rosemary Savory Shortbread Cookies With Olives and Rosemary Yewande Komolafe 45 minutes, plus chilling Save to Recipe Box Orange, Pistachio and Chocolate Shortbread Orange, Pistachio and Chocolate Shortbread Sue Li 50 minutes plus 8 hours’ chilling Save to Recipe Box Crunchy Coconut Twists Crunchy Coconut Twists Melissa Clark 25 minutes, plus chilling Save to Recipe Box Trending on Cooking EASY Roasted Shrimp Cocktail With Horseradish Sauce Roasted Shrimp Cocktail With Horseradish Sauce Melissa Clark 25 minutes Save to Recipe Box Roasted Salmon With Asparagus, Lemon and Brown Butter Roasted Salmon With Asparagus, Lemon and Brown Butter Kay Chun 15 minutes Save to Recipe Box Skillet Meatballs With Peaches, Basil and Lime Skillet Meatballs With Peaches, Basil and Lime Melissa Clark 25 minutes Save to Recipe Box HEALTHY Roasted Salmon Glazed With Brown Sugar and Mustard Roasted Salmon Glazed With Brown Sugar and Mustard Sam Sifton 15 minutes Save to Recipe Box Chicken Nuggets Chicken Nuggets Ali Slagle 40 minutes Save to Recipe Box The $250 Cookie Recipe The $250 Cookie Recipe Barbara Whitaker 45 minutes Save to Recipe Box Sweet Corn Salad With Buttermilk Vinaigrette Sweet Corn Salad With Buttermilk Vinaigrette Kay Chun 30 minutes Save to Recipe Box EASY Air-Fryer Chicken Thighs Air-Fryer Chicken Thighs Eleanore Park 20 minutes Save to Recipe Box Carrot Cake Cupcakes Carrot Cake Cupcakes Jesse Szewczyk 1 1/2 hours Save to Recipe Box French Onion Panade French Onion Panade Samin Nosrat 2 hours Save to Recipe Box EASY Sesame Tomato Salad Sesame Tomato Salad Kay Chun 20 minutes Save to Recipe Box EASY Chicken Broccoli Rice Casserole Chicken Broccoli Rice Casserole Sarah Copeland 1 1/4 hours Save to Recipe Box EASY Tomato-Green Bean Salad With Chickpeas, Feta and Dill Tomato-Green Bean Salad With Chickpeas, Feta and Dill David Tanis 30 minutes Save to Recipe Box French Potato and Green Bean Salad French Potato and Green Bean Salad David Tanis 1 hour 15 minutes Save to Recipe Box EASY Strawberry Spoon Cake Strawberry Spoon Cake Jerrelle Guy 30 minutes, plus cooling Save to Recipe Box EASY Sesame Chicken With Cashews and Dates Sesame Chicken With Cashews and Dates Melissa Clark 20 minutes Save to Recipe Box Cooking Guides How to Make Sugar Cookies Cooking Guide How to Make Sugar Cookies By Alison Roman Basic Knife Skills Cooking Guide Basic Knife Skills By Julia Moskin How to Cook a Turkey Cooking Guide How to Cook a Turkey By Melissa Clark How to Cook Ham Cooking Guide How to Cook Ham By Sam Sifton How to Make Sole Meunière Cooking Guide How to Make Sole Meunière By Melissa Clark How to Make Steak Cooking Guide How to Make Steak By Melissa Clark How to Roast Chicken Cooking Guide How to Roast Chicken By Melissa Clark How to Make Bagels Cooking Guide How to Make Bagels By Claire Saffitz Get Our Newsletter Get recipes, tips and NYT special offers delivered straight to your inbox. Opt out or contact us anytime. See our Privacy Policy. Follow Us About Us NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Subscribe now for full access. Learn More Our Cooks See Our Features FAQ Tools for Saving NYTimes.com/food Shop Gift Subscription Merchandise Send Us Feedback Recipes What to Cook This Week Weeknight Pasta Dinner Healthy Vegetarian Vegan Thanksgiving Christmas © 2023 The New York Times CompanyTerms of ServicePrivacy Policy

Created by ISABELLA BADEN
New Web Project
Powered by