Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups (240g) rolled oats, not instant
  • 1 ½ cups (120g) shredded coconut, sweetened or unsweetened
  • 1 ½ cups (255g) chopped pecans or walnuts
  • 1 ½ cups (255g) semi-sweet chocolate chips
  • 1 cup (2 sticks/226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) whole milk

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the oats, coconut, pecans, and chocolate chips. Toss to combine.
  3. In a separate large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the milk until just combined. Do not overmix.
  7. Drop rounded tablespoons or use a cookie scoop to place dough onto prepared baking sheets, leaving space between cookies.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  9. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these laura bush cowboy cookies!