Laura Bush’s cowboy cookies are legendary for their hearty, chewy texture and delicious combination of flavors. Packed with oats, chocolate chips, coconut, and pecans, these cookies are a perfect balance of sweetness and crunch. They gained fame during a cookie bake-off in 2000 and have been a beloved treat ever since!
Why You’ll Love This Recipe
- Loaded with flavor: The mix-ins like chocolate, coconut, and pecans make each bite irresistible.
- Great for sharing: These cookies are perfect for bake sales, potlucks, or gifting.
- Customizable: You can adapt the recipe with your favorite mix-ins.
- Big batch-friendly: Makes plenty of cookies to enjoy and share!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Cinnamon
- Salt
- Rolled oats
- Semi-sweet chocolate chips
- Sweetened shredded coconut
- Chopped pecans
Directions
- Prepare the dough:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add the mix-ins:
- Stir in the rolled oats, chocolate chips, shredded coconut, and chopped pecans until evenly distributed.
- Shape and bake:
- Scoop the dough onto the prepared baking sheets using a cookie scoop or tablespoon, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Approximately 36 cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch
Variations
- Nut-free version: Skip the pecans or replace them with sunflower seeds or more oats.
- White chocolate twist: Swap semi-sweet chocolate chips for white chocolate chips for a sweeter flavor.
- Cranberry cowboy cookies: Add dried cranberries for a fruity burst.
- Spiced up: Add a pinch of nutmeg or cloves for extra warmth.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to a week.
- Freezing: Freeze the unbaked dough in portioned scoops for up to 3 months. Bake directly from frozen, adding an extra 1–2 minutes to the baking time.
FAQs
1. Why are they called cowboy cookies?
Cowboy cookies are hearty and portable, making them perfect for cowboys (or anyone) on the go!
2. Can I use quick oats instead of rolled oats?
Yes, but the texture may be slightly less chewy. Rolled oats are preferred for the best results.
3. Can I substitute walnuts for pecans?
Absolutely. Walnuts or even almonds work well as substitutes for pecans.
4. What type of coconut should I use?
Sweetened shredded coconut is typically used for this recipe, but unsweetened coconut can also be substituted for a less sweet cookie.
5. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days before baking.
6. Why did my cookies spread too much?
This could happen if the butter is too warm. Chilling the dough for 15–20 minutes before baking can help.
7. Can I add other mix-ins?
Of course! Try raisins, butterscotch chips, or toffee bits for extra variety.
8. How do I get perfectly round cookies?
Roll the dough into smooth balls before baking or use a cookie cutter to gently reshape them while they’re still warm.
9. Can I halve the recipe?
Yes, you can easily halve the ingredients to make a smaller batch.
10. What makes these cookies different from regular chocolate chip cookies?
The addition of oats, coconut, cinnamon, and pecans gives these cookies a unique flavor and texture, making them heartier than classic chocolate chip cookies.
Conclusion
Laura Bush’s famous cowboy cookies are a deliciously hearty and flavorful treat that’s perfect for any occasion. Loaded with chocolate, coconut, oats, and pecans, these cookies are guaranteed to become a family favorite. Whether you’re baking for a crowd or just for yourself, this recipe is a must-try!
Print
- Prep Time: Prep Time:
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: About 36 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Laura Bush’s Famous Cowboy Cookies are legendary for a reason! Packed with hearty oats, chocolate chips, coconut, and pecans, these oversized cookies are chewy, crunchy, and bursting with flavor. Perfect for potlucks, bake sales, or an indulgent treat at home, this recipe has stood the test of time as a crowd favorite.
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp baking soda
- 1 tbsp ground cinnamon
- 1 tsp salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
Mix-Ins:
- 3 cups old-fashioned oats
- 2 cups semi-sweet chocolate chips
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Instructions
. Preheat the oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. Combine the dry ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. Cream the wet ingredients:
- In a separate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Mix the dough:
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Fold in the oats, chocolate chips, coconut, and chopped pecans until evenly distributed.
5. Scoop and shape:
- Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake the cookies:
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies are large and hearty, but you can adjust the size to your preference—just adjust the baking time accordingly.
- For an extra crunch, toast the pecans before folding them into the dough.
- Store in an airtight container for up to 5 days, or freeze for longer storage.
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