Big, bold, and totally irresistible, Laura Bush’s Cowboy Cookies became famous during the 2000 presidential cookie bake-off—and for good reason. These cookies are Texas-sized, loaded with oats, chocolate chips, coconut, and pecans, and they bake up thick, chewy, and downright legendary.
They’re the kind of cookies that demand a glass of milk and disappear fast from the cookie jar. Whether you’re feeding a crowd, stocking the freezer, or just treating yourself, these cowboy cookies are baked to impress.
Why You’ll Love Them
Hearty & filling: Thanks to oats, coconut, and nuts, these cookies are substantial enough for a snack… or breakfast. No judgment.
Customizable: Swap in raisins, white chocolate, or walnuts if you like to ride your own trail.
Bake sale ready: Big, beautiful cookies that hold up well and stay soft for days.
One-bowl wonder: Easy to mix up and make a big batch!
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Ingredients in Laura Bush’s Cowboy Cookies
All-Purpose Flour
Gives the cookies structure and chew.
Baking Powder & Baking Soda
A combo that keeps these cookies light but still hearty.
Ground Cinnamon
Adds a warm, comforting spice.
Salt
Balances the sweetness and enhances all the flavors.
Unsalted Butter
Softened for easy creaming—rich and classic.
Granulated Sugar & Brown Sugar
A sweet combo for depth and moisture.
Eggs
Bind the dough and make it rich.
Vanilla Extract
For that cozy, bakery-style flavor.
Semi-Sweet Chocolate Chips
Bring the melty chocolate goodness.
Rolled Oats
Adds chewy texture and heartiness.
Sweetened Shredded Coconut
A touch of sweetness and tropical flair.
Chopped Pecans
Nutty crunch that makes these cookies extra satisfying.
Instructions
Step 1: Preheat Oven
Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: Whisk the Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
Step 3: Cream Butter & Sugars
In a large mixing bowl, cream the butter with granulated and brown sugars until fluffy.
Step 4: Add Eggs & Vanilla
Beat in the eggs, one at a time, followed by the vanilla.
Step 5: Mix It All Together
Gradually stir in the flour mixture, then fold in the oats, chocolate chips, coconut, and pecans.
Step 6: Scoop & Bake
Drop by heaping tablespoons (or use a cookie scoop) onto prepared sheets. Bake for 10–12 minutes, or until golden around the edges but still soft in the center.
Step 7: Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts
Servings: 36
Serving Size: 1 large cookie
Calories: 210
Sugar: 18g
Sodium: 120mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg
Prep Time
Prep Time: 20 minutes
Cook Time: 12 minutes per batch
Total Time: 32–40 minutes (plus cooling)
Variations
Trail Mix Style: Add raisins, dried cranberries, or chopped dried apricots.
Spiced Up: Swap in nutmeg or a dash of clove with the cinnamon.
Gluten-Free: Use a gluten-free flour blend and gluten-free oats.
Chunky Monkey: Add banana chips and dark chocolate chunks for a tropical twist!
Storage Tips
Room Temp: Store in an airtight container for up to 5 days.
Freezer: Freeze dough balls or baked cookies in a zip-top bag for up to 3 months.
To Reheat: Warm in the microwave for 10–15 seconds for that fresh-baked vibe.
FAQs
Q1: Why are they called “Cowboy Cookies”?
A1: Because they’re big, hearty, and packed with energy—like fuel for the Wild West!
Q2: Can I make these smaller?
A2: Sure! Just reduce the bake time by 2–3 minutes for smaller cookies.
Q3: Can I use quick oats?
A3: Rolled oats are best for texture, but quick oats will work in a pinch.
Q4: What if I’m allergic to nuts?
A4: Skip the pecans and sub in extra chocolate chips or dried fruit.
Q5: Can I make the dough ahead of time?
A5: Yes—chill it for up to 48 hours or freeze it in balls for later baking.
Q6: Do these cookies spread a lot?
A6: They spread just a little—chilling the dough helps control the shape.
Q7: Can I skip the coconut?
A7: Yep! You’ll lose a bit of sweetness and texture, but they’ll still be great.
Q8: Are they soft or crunchy?
A8: Soft and chewy in the middle, lightly crisp around the edges.
Q9: What’s the best way to scoop them?
A9: Use a large cookie scoop (about 3 tablespoons) for uniform size.
Q10: Can I add peanut butter?
A10: Yes! Reduce the butter slightly and mix in a few tablespoons of PB.
Conclusion
Laura Bush’s Cowboy Cookies are the kind of nostalgic, over-the-top treat that takes you straight to your happy place. Whether you’re baking for a holiday, a picnic, or just because it’s Tuesday, these chewy, chunky, flavor-loaded cookies never let you down. So grab a scoop and get baking—cowboy style!
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