Get ready to bake up a batch of Laura Bush’s Cowboy Cookies—a famous recipe that’s packed with delicious ingredients and unbeatable flavor! Originally shared by the former First Lady, these cookies have a Texas-sized combination of chocolate chips, oats, coconut, and pecans, making them hearty, chewy, and utterly delicious. Perfect for cookie lovers who enjoy a variety of textures and flavors in every bite, these cookies are great for holidays, parties, or simply indulging your sweet tooth. Whether you’re a seasoned baker or a beginner, this classic recipe is sure to become a go-to favorite!
Why You’ll Love This Recipe
You’ll love this recipe because it’s more than just your average cookie. With a blend of semi-sweet chocolate chips, nutty pecans, chewy oats, and sweet shredded coconut, these cookies are big, bold, and bursting with flavor. The addition of cinnamon gives them a warm, cozy touch, making them perfect for any occasion. They’re easy to make and produce a large batch, so you’ll have plenty to share—if you don’t eat them all yourself!
The Recipe
Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 ½ cups unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 ½ 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
Step-by-Step Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
- Cream the butter and sugars: In a separate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla: Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and continue mixing until smooth.
- Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
- Fold in the mix-ins: Using a spatula or wooden spoon, fold in the chocolate chips, rolled oats, shredded coconut, and chopped pecans until evenly distributed throughout the dough.
- Scoop and shape: Use a large cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball of dough with your fingers or the back of a spoon.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Serving and Storage Tips
- Serving: Serve these cowboy cookies with a glass of cold milk, a cup of coffee, or enjoy them on their own as a delightful treat.
- Storage: Store any leftovers in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a freezer-safe bag for up to 3 months.
Helpful Notes
- Make sure the butter is fully softened to ensure the cookies have a tender, chewy texture.
- If you prefer your cookies less sweet, reduce the amount of chocolate chips to 2 cups.
- Toasting the pecans before adding them to the dough enhances their flavor and adds an extra layer of richness.
FAQs
1. Can I make these cookies without coconut?
Yes, if you’re not a fan of coconut, simply omit it from the recipe. You can also replace it with an equal amount of chopped nuts or extra oats.
2. Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly different. Old-fashioned rolled oats provide a chewier texture, while quick oats will make the cookies a bit softer.
3. How do I prevent the cookies from spreading too much?
Chill the dough for 20-30 minutes before baking to help the cookies hold their shape. You can also use a higher baking sheet rim to contain the spread.
4. Can I make these cookies smaller?
Absolutely! Just reduce the baking time to 9-11 minutes for smaller cookies. Keep an eye on them to ensure they don’t overbake.
5. Can I freeze the cookie dough?
Yes, scoop the dough into balls and freeze on a baking sheet until firm. Transfer to a freezer bag and store for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.
Final Thoughts
These Laura Bush’s Cowboy Cookies are everything you want in a homemade treat—big, bold, and packed with flavor! With their perfect blend of chocolate, oats, pecans, and coconut, they’re guaranteed to impress anyone who takes a bite. Whether you’re baking for family, friends, or just for yourself, these cookies are a delightful way to bring a touch of sweetness to your day. Enjoy baking, and savor every delicious, chewy bite!
Laura Bush’s Cowboy Cookies
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 ½ cups unsalted butter softened
- 1 ½ cups granulated sugar
- 1 ½ 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
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
- Cream the butter and sugars: In a separate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla: Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and continue mixing until smooth.
- Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
- Fold in the mix-ins: Using a spatula or wooden spoon, fold in the chocolate chips, rolled oats, shredded coconut, and chopped pecans until evenly distributed throughout the dough.
- Scoop and shape: Use a large cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball of dough with your fingers or the back of a spoon.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- For a Texas-sized treat, use ⅓ cup of dough per cookie and bake for an additional 2-3 minutes.
- These cookies freeze well—just cool completely and store in an airtight container in the freezer for up to 3 months.
