Name: Laura Bush’s Cowboy Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 tablespoon baking powder; 1 tablespoon baking soda; 1 tablespoon ground cinnamon; 1 teaspoon salt; 1 1/2 cups unsalted butter (room temperature); 1 1/2 cups granulated sugar; 1 1/2 cups packed light brown sugar; 3 large eggs; 1 tablespoon vanilla extract; 3 cups semi-sweet chocolate chips; 3 cups old-fashioned rolled oats; 2 cups sweetened shredded coconut; 2 cups chopped pecans

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Get ready to bake a true Texan legend with Laura Bush’s Cowboy Cookies! These gigantic, chewy cookies are packed with chocolate chips, coconut, hearty oats, and crunchy pecans. They strike the perfect balance of comforting, classic flavors with irresistible texture in every bite. Whether you’re whipping up a batch for a bake sale, gifting friends and neighbors, or just treating your household, these cookies never fail to garner rave reviews. Laura Bush’s Cowboy Cookies are that perfect, shareable dessert that just makes people smile.

Laura Bush’s Cowboy Cookies Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Laura Bush’s Cowboy Cookies is that every ingredient is carefully chosen to create a cookie with serious flavor and texture. You don’t need anything fancy—just a handful of pantry staples and a few delicious add-ins that transform these cookies from basic to truly memorable.

All-purpose flour: The sturdy backbone of the cookie, giving each bite a tender, chewy structure.
Baking powder: Helps the cookies rise and become irresistibly thick and substantial.
Baking soda: Partners with the baking powder to create soft, puffed centers rather than flat disks.
Ground cinnamon: Just the right amount brings an aromatic warmth that’s subtle but unmistakable.
Salt: Essential for balancing the sweetness and brightening every flavor.
Unsalted butter (room temperature): Creamy, rich, and the foundation for that soft, melt-in-your-mouth texture.
Granulated sugar: Contributes sweetness and encourages a hint of crispness at the edges.
Packed light brown sugar: Adds moisture and deep, caramel-like notes throughout the cookie.
Large eggs: The vital binder, giving your cookies a soft, rich interior.
Vanilla extract: A must-have for a cozy, bakery-style aroma and flavor.
Semi-sweet chocolate chips: Melty pockets of chocolate are the highlight in every big, hearty cookie.
Old-fashioned rolled oats: The hallmark of Cowboy Cookies—adds chewiness and rustic charm.
Sweetened shredded coconut: Infuses tropical sweetness and moisture, making the cookies extra-special.
Chopped pecans: Provide that all-important Texas crunch; toasting them first magnifies the flavor.

How to Make Laura Bush’s Cowboy Cookies

Step 1: Prep Your Oven and Pans

First, preheat your oven to 350°F. While it heats, line a few baking sheets with parchment paper for easy cleanup and to ensure the cookies bake evenly. This is also a good moment to toast your pecans, if you want an even deeper nutty flavor—just spread them on a sheet and toast for a few minutes until fragrant.

Step 2: Whisk the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This ensures every ingredient is evenly distributed, so your cookies bake up perfectly every time. Setting aside this mixture will make your workflow smooth when it’s time to combine the wet and dry components.

Step 3: Cream the Butter and Sugars

In another big bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar until it’s super light and fluffy—about 2 to 3 minutes. This step adds air to the dough, helping create that thick, irresistible texture that makes Laura Bush’s Cowboy Cookies so memorable.

Step 4: Add the Eggs and Vanilla

Beat in the eggs one at a time, letting each blend in fully before adding the next. This method ensures the dough stays creamy and mixes smoothly. Follow up with the vanilla extract for that classic cozy aroma right from the start.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the creamed wet ingredients, mixing gently until just combined. Be careful not to overmix; a few streaks of flour are fine at this stage, which keeps your cookies tender and not tough.

Step 6: Stir in the Mix-Ins

This is the best part! Fold in the chocolate chips, oats, coconut, and chopped pecans. Don’t be shy—these ingredients are what give Laura Bush’s Cowboy Cookies their signature chunky, hearty bite. Mix until everything is distributed evenly throughout the dough.

Step 7: Portion and Bake

Drop big, heaping tablespoons (or use a large cookie scoop) of dough onto your prepared baking sheets, spacing each about 2 inches apart. These cookies really spread and puff up. Bake for 12 to 15 minutes, or until the edges are beautifully golden and the centers are just set. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before devouring.

How to Serve Laura Bush’s Cowboy Cookies

Garnishes

For an extra-special touch, try sprinkling a pinch of flaky sea salt over the cookies just as they come out of the oven. This simple step heightens all the flavors and makes Laura Bush’s Cowboy Cookies stand out. You can also drizzle with melted chocolate or top with a little extra toasted coconut for a bakery-worthy finish.

Side Dishes

Pair these cookies with a tall glass of cold milk—classic, yes, but for good reason! They’re also wonderful alongside a cup of hot coffee or tea for an afternoon pick-me-up. For a fun dessert platter, serve Laura Bush’s Cowboy Cookies with fresh fruit or a scoop of vanilla or caramel ice cream.

Creative Ways to Present

Stack the cookies in a rustic tin or wide-mouthed jar for gifting, tie with a ribbon for a homemade present, or arrange them on a wooden board with small tongs for parties and bake sales. If you’re feeling fancy, make cookie ice cream sandwiches with your favorite ice cream—it’s a treat that kids and grown-ups both love.

Make Ahead and Storage

Storing Leftovers

Store any leftover Laura Bush’s Cowboy Cookies in an airtight container at room temperature. They’ll stay fresh for 4 to 5 days, maintaining their soft, chewy centers and lightly crisp, golden edges.

Freezing

These cookies freeze like a dream! Scoop the dough into balls and freeze on a baking sheet. Once firm, transfer them to a zip-top freezer bag to keep for up to three months. You can also freeze fully baked cookies—just thaw at room temperature whenever the craving strikes.

Reheating

To restore that fresh-from-the-oven magic, pop a cookie (or several) into a 300°F oven for about 3 to 5 minutes, or microwave for 10 to 15 seconds. The chocolate chips get gooey all over again and your kitchen will smell heavenly.

FAQs

Can I substitute walnuts for the pecans?

Absolutely! Walnuts work beautifully if that’s what you have, or if you prefer them. They provide that same satisfying crunch and nutty flavor, so feel free to swap in equal amounts.

Are Laura Bush’s Cowboy Cookies really as big as they say?

Yes—they’re famously large and delightfully chunky! Each one is a meal-worthy treat. If you prefer smaller cookies, you can make them half-sized and adjust the baking time—they’ll still taste amazing.

Can I use quick oats instead of old-fashioned oats?

Old-fashioned oats are best for chewy texture and structure, but in a pinch, quick oats will work. The cookies might be a little softer and less robust, but they’ll still be full of flavor.

How do I toast pecans for the recipe?

Spread chopped pecans in a single layer on a baking sheet, and toast in a 350°F oven for 5 to 7 minutes, stirring once or twice, until they’re fragrant and lightly browned. Let cool before adding to the dough.

Why are Laura Bush’s Cowboy Cookies so famous?

They became a sensation thanks to their appearance in a presidential cookie bake-off, but what really sealed their fame is the unbeatable combination of texture and flavor—every bite is chewy, crunchy, sweet, and chocolatey, all at once. They have earned legendary status for good reason!

Final Thoughts

If you’ve never experienced the beauty of Laura Bush’s Cowboy Cookies, now is the perfect time to whip up a batch. These cookies are as fun to make as they are to eat, and they’re sure to bring a little extra warmth and joy to your kitchen. Gather your favorite people, share some fresh-baked cookies, and savor this truly iconic treat!

Laura Bush’s Cowboy Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 11 reviews

Author: admin
Total Time: 35 minutes
Yield: 36 large cookies 1x
Diet: Vegetarian

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Description

Laura Bush’s Cowboy Cookies are hearty, delicious treats loaded with chocolate chips, oats, coconut, and pecans. These large, chewy cookies are perfect for any occasion and even freeze well for future baking.

Ingredients

Scale

Dry Ingredients:

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt

Wet Ingredients:

1 1/2 cups unsalted butter (room temperature)
1 1/2 cups granulated sugar
1 1/2 cups packed light brown sugar
3 large eggs
1 tablespoon vanilla extract

Mix-Ins:

3 cups semi-sweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
2 cups chopped pecans

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Instructions

Preheat oven and prepare dry ingredients: Preheat oven to 350°F. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt; set aside.
Mix wet ingredients: In another bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Combine and bake: Gradually add dry ingredients to wet mixture. Stir in chocolate chips, oats, coconut, and pecans. Drop dough onto baking sheets and bake for 12–15 minutes until golden.
Cool and enjoy: Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.