These are some seriously good cookies. They require a little extra time since they are so big and take a little longer to bake. They also spread a bit so I found that only baking six on a sheet was ideal.

And when I mentioned they are big? I mean BIG. I use a cookie scoop although the original recipe calls for a whopping 1/4 cup of dough!

True story:
When I made these the first time I thought, “Oooh, these are wonderful cookies. They’re the kind of cookies you reserve for baking on special occasions like birthdays and such.”

My husband, after trying them the first time, “Oooh, these are wonderful cookies. You should only ever make these cookies and no other cookies from now on and forever and always.”

Men and women. We just think differently about things.

What you'll need:

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 teaspoon salt

1 1/2 cups (3 sticks) butter, room temperature

1 1/2 cups granulated sugar

1 1/2 cups packed light-brown sugar

3 eggs

1 tablespoon vanilla extract

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened flake coconut

2 cups chopped pecans

What you'll do:
Preheat oven to 350 degrees.

Combine first five ingredients in a bowl. Set aside.

Beat softened butter and both sugars until well mixed.

Add eggs one at a time, beating after each addition.

Add in vanilla.

Gradually beat in flour mixture.

Finally, toss in all of those tasty add ins, mixing after each one.
(This is a pretty stout dough so be prepared for your mixer to get a workout!)

Scoop onto a parchment lined baking sheet.

Bake for 15-17 minutes.

Allow to cool as long as you can before grabbing a glass of milk and enjoying one of the world’s tastiest cookie!

Enjoy!

Laura Bush’s Cowboy Cookies