Laura Bush's Cowboy Cookies Pressure Cooker Style
These rich and tender cowboy cookies are a fusion of pressure cooker magic and oven perfection, loaded with chocolate chips, oats, coconut, and pecans for the ultimate sweet treat.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ½ cups All-purpose flour
- 1 ½ teaspoons Baking powder
- 1 ½ teaspoons Baking soda
- 1 ½ teaspoons Cinnamon
- ½ teaspoon Salt
- 12 tablespoons Butter at room temperature
- ¾ cup White sugar
- ¾ cup Brown sugar
- 1 ½ Large eggs lightly beaten
- 1 ½ teaspoons Vanilla extract
- 1 ½ cups Semisweet chocolate chips
- 1 ½ cups Old-fashioned rolled oats
- 1 cup Sweetened flaked coconut shredded works too
- 1 cup Chopped pecans
Instructions
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
- In a large bowl, beat butter until smooth. Add white and brown sugars and beat until light and fluffy.
- Mix in beaten eggs and vanilla extract until well combined.
- Fold in the dry ingredients gently until just combined.
- Stir in oats, chocolate chips, coconut, and pecans.
- Drop rounded tablespoons of dough onto baking sheets spaced 2 inches apart.
- Bake for 10–12 minutes until edges are lightly browned.
- Cool on baking sheets before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temp for up to a week, or freeze in batches using layers of parchment. Pair with milk or coffee for the perfect sweet treat experience.