Laura Bush’s Cowboy Cookies are a hearty, satisfying treat loaded with chocolate chips, oats, sweetened coconut, and crunchy pecans. Perfectly chewy with a hint of cinnamon, these cookies are the ultimate indulgence for cookie lovers everywhere.
Why You’ll Love This Recipe
- Packed with Flavor: A delightful combination of chocolate, oats, pecans, and coconut makes every bite special.
- Perfect Texture: Chewy on the inside, slightly crispy on the edges.
- Family-Friendly: A crowd-pleasing recipe that everyone will love.
- Easy to Make: Simple ingredients and straightforward instructions make these cookies a breeze to bake.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 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 light-brown sugar, packed
- 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
Directions
- Prepare the Oven: Preheat your oven to 350°F.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Cream Butter and Sugars: In a large bowl, beat the butter with an electric mixer until creamy. Gradually add granulated sugar and brown sugar, mixing until fully combined.
- Incorporate Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Add Mix-Ins: Fold in the chocolate chips, oats, coconut, and pecans until evenly distributed.
- Shape the Cookies: Drop dough by 1/4 cup portions onto ungreased baking sheets, spacing cookies about 3 inches apart.
- Bake: Bake in the preheated oven for 15-17 minutes, rotating the sheets halfway through. Cookies are done when the edges are lightly browned.
- Cool: Transfer cookies to a wire rack to cool completely before serving.
Servings and Timing
- Servings: Makes 24 large cookies
- Prep Time: 20 minutes
- Cooking Time: 17 minutes
- Total Time: 37 minutes
Variations
- Nut-Free: Omit the pecans or replace them with sunflower seeds or additional chocolate chips.
- Dark Chocolate Twist: Swap semisweet chocolate chips for dark chocolate chunks for a richer flavor.
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Dried Fruit: Add 1/2 cup of dried cranberries or raisins for a fruity twist.
- White Chocolate and Macadamia: Replace semisweet chocolate chips and pecans with white chocolate chips and macadamia nuts.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing Dough: Scoop the dough into portions, freeze on a baking sheet, and transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
- Reheating: Warm cookies in the oven at 300°F for 5 minutes to restore their freshly baked texture.
FAQs
What makes these cookies “cowboy” cookies?
Cowboy cookies are hearty and filling, made with a mix of oats, chocolate chips, nuts, and sometimes coconut, making them a rugged treat suitable for cowboys—or anyone!
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly different. Old-fashioned oats provide more chewiness.
Can I substitute the butter with margarine or shortening?
Butter is recommended for the best flavor, but margarine or shortening can be used in a pinch.
How can I ensure my cookies are chewy?
Avoid overbaking and remove the cookies from the oven when the edges are set but the centers are still soft.
Can I use unsweetened coconut instead of sweetened?
Yes, but the cookies will be less sweet. Consider adding a tablespoon of sugar to compensate.
Can I make smaller cookies?
Absolutely! Use a smaller scoop and reduce the baking time to 10-12 minutes.
How do I toast the pecans for more flavor?
Spread pecans on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring occasionally, until fragrant.
Can I replace the pecans with walnuts?
Yes, walnuts are a great substitute for pecans in this recipe.
Can I make these cookies vegan?
Use vegan butter, flaxseed eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), and dairy-free chocolate chips.
How do I prevent cookies from spreading too much?
Chill the dough for 30 minutes before baking to help the cookies hold their shape.
Conclusion
Laura Bush’s Cowboy Cookies are a true classic, combining rich flavors and hearty textures in every bite. Whether you bake these for family gatherings, holiday cookie exchanges, or simply to satisfy a sweet craving, they’re guaranteed to impress. Try them today and enjoy the perfect balance of chocolate, oats, coconut, and pecans in a single, irresistible cookie!
Print
Laura Bush’s Cowboy Cookies
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Packed with chocolate chips, oats, coconut, and pecans, Laura Bush’s Cowboy Cookies are a hearty and delicious treat. Perfect for cookie jars, these easy-to-make cookies are an iconic dessert with a rich and satisfying flavor.
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 (3 sticks) butter, room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 cups light brown sugar, packed
- 3 large 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
Instructions
- Cook the Pasta:
- Boil pasta according to package instructions until al dente. Drain and set aside.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 6–8 minutes until golden and fully cooked.
- Season with salt, pepper, and dried thyme.
- Remove the chicken from the skillet and set aside.
- Prepare the Garlic Butter Sauce:
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Make the Creamy Parmesan Sauce:
- Pour in the heavy cream and bring to a simmer.
- Stir in the Parmesan cheese and cook for 3–4 minutes until the sauce thickens slightly.
- Combine and Serve:
- Add the cooked pasta and chicken back into the skillet. Toss everything together to coat evenly in the sauce.
- Garnish with fresh parsley and serve immediately.
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