If you have a craving for a cookie that combines chewy oats, melty chocolate chips, crunchy pecans, and a hint of coconut sweetness, you cannot go wrong with Laura Bush’s Cowboy Cookies Recipe. This beloved recipe blends classic American flavors into a hearty, satisfying treat that feels like a warm hug from the kitchen. Each bite delivers a perfect balance of texture and taste, making these cowboy cookies a true crowd-pleaser and an irresistible go-to for any dessert craving.
Ingredients You’ll Need
Every ingredient in Laura Bush’s Cowboy Cookies Recipe plays a crucial role in building the cookie’s iconic taste and texture. From rich butter that ensures a tender crumb to the oats and pecans that add that signature rugged crunch, here’s what you’ll gather to make these classic cookies.
- 3 cups all-purpose flour: The foundation that gives structure to these hearty cookies.
- 1 tablespoon baking powder: Helps the cookies rise perfectly and stay fluffy.
- 1 tablespoon baking soda: Adds a little extra lift and tenderness to the dough.
- 1 tablespoon ground cinnamon: Brings warmth and a delicate spice that complements the sweetness.
- 1 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1½ cups (3 sticks) unsalted butter, room temperature: Key for that soft, melt-in-your-mouth texture.
- 1½ cups granulated sugar: Adds bright sweetness and helps with the crumb.
- 1½ cups packed light brown sugar: Brings a rich molasses flavor and chewy moisture.
- 3 large eggs: Bind the ingredients and add richness.
- 1 tablespoon vanilla extract: Lifts the whole cookie with its sweet floral notes.
- 3 cups semisweet chocolate chips: Offers pockets of gooey chocolate goodness.
- 3 cups old-fashioned rolled oats: The heart of the cookie, giving a rustic chew and wholesomeness.
- 2 cups sweetened shredded coconut: Adds subtle tropical sweetness and texture contrast.
- 2 cups chopped pecans: Brings crunch and nutty depth to every bite—toast them for an extra flavor boost.
How to Make Laura Bush’s Cowboy Cookies Recipe
Step 1: Prepare the Dry Ingredients
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. This ensures that your leavening agents and spices are evenly distributed throughout the dough, laying the groundwork for perfectly balanced cookies.
Step 2: Cream Butter and Sugars
In a separate large bowl, beat the softened unsalted butter with both granulated and light brown sugars using an electric mixer. Aim for about 3 to 5 minutes until the mixture is light, fluffy, and pale in color. This creaming process is crucial as it incorporates air into the dough, which helps give the cookies a tender crumb and delightful rise.
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure everything is well incorporated. This slow addition prevents the butter from curdling. Then stir in the vanilla extract which adds a wonderful aromatic sweetness that personalizes the cookie’s flavor.
Step 4: Combine Wet and Dry Ingredients
Gradually incorporate the dry ingredient mixture into the wet mixture, mixing just until fully combined. Be careful not to overmix here, or the cookies might become tough. You want the dough just blended to retain that tender softness we’re aiming for.
Step 5: Fold in the Goodies
Now for the best part: folding in the semisweet chocolate chips, old-fashioned rolled oats, shredded coconut, and chopped pecans. Ensure these are evenly distributed throughout the dough, so every cookie is bursting with that signature cowboy cookie texture and flavor.
Step 6: Bake the Cookies
Drop heaping tablespoons of dough, or use a large cookie scoop, onto ungreased baking sheets, making sure to space them 2 inches apart to give room for spreading. Bake at 350°F (175°C) for 12 to 15 minutes, until the edges turn a golden brown and the centers look set but still soft. Let the cookies cool on the pan for a couple of minutes before transferring to wire racks so they finish cooling perfectly.
How to Serve Laura Bush’s Cowboy Cookies Recipe
Garnishes
While these cowboy cookies are stunning on their own, consider sprinkling a pinch of flaky sea salt on top right as they come out of the oven. That little touch of saltiness offsets the sweetness beautifully and amps up the complexity of every bite.
Side Dishes
Pair these cookies with a cold glass of milk, a steaming cup of coffee, or even a scoop of vanilla ice cream for an indulgent dessert experience. Their hearty texture holds up wonderfully alongside creamy or frothy beverages.
Creative Ways to Present
For gatherings, stack Laura Bush’s Cowboy Cookies Recipe in a rustic tin tied with a ribbon or present them on a wooden board layered with parchment paper. You could also sandwich two cookies with a dollop of homemade caramel or peanut butter cream for a special treat everyone will remember.
Make Ahead and Storage
Storing Leftovers
You can keep baked cowboy cookies fresh for up to a week by storing them in an airtight container at room temperature. Place a slice of bread inside the container to maintain their chewy moisture—it’s an old baking trick that really works wonders!
Freezing
If you want to make these cookies ahead of time or save leftovers for later, they freeze beautifully. For best results, freeze the cooled cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or zip-top bag. They’ll keep well for up to 3 months.
Reheating
To bring frozen or stored cowboy cookies back to just-baked warmth, pop them in a preheated 300°F oven for 5 to 7 minutes, or microwave them for 10 to 15 seconds. This lets the chocolate chips soften up deliciously, reviving that fresh-baked feel.
FAQs
Can I substitute the pecans with other nuts?
Absolutely! Walnuts or almonds are fantastic alternatives if pecans aren’t your favorite or if you want to switch things up. Just chop them roughly to maintain the texture balance that’s key to these cookies.
Is it okay to use quick oats instead of old-fashioned oats?
While quick oats can work in a pinch, old-fashioned rolled oats provide the chewy, hearty texture that defines Laura Bush’s Cowboy Cookies Recipe. They hold up better during baking and deliver that satisfying bite everyone loves.
Can I make these cookies gluten-free?
You can make the recipe gluten-free by swapping the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Be aware the texture might vary slightly, but the flavors will stay wonderfully true to the original.
What’s the secret to preventing these cookies from spreading too much?
Chilling the dough for about 30 minutes before baking firms up the butter and solidifies the fats, which helps control spreading. Baking on a cool cookie sheet also makes a difference if you’re baking multiple batches.
Why does this called “Cowboy Cookies”?
The name “Cowboy Cookies” reflects their robust, hearty ingredients and origins as a practical treat for hardworking folks needing a filling snack. The combination of oats, nuts, and chocolate makes them as ruggedly delicious as they sound.
Final Thoughts
Once you try Laura Bush’s Cowboy Cookies Recipe, it’s easy to see why this cookie has won hearts across the country and beyond. With its perfect medley of chewy, crunchy, and sweet flavors, it’s a recipe to keep in your baking arsenal forever. So grab your mixing bowl and treat yourself to a batch that everyone will be talking about long after the last crumb disappears.
Print
Laura Bush’s Cowboy Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Laura Bush’s Cowboy Cookies are a classic American dessert featuring a perfect blend of semisweet chocolate chips, oats, shredded coconut, and pecans. These hearty, soft, and chewy cookies combine warm spices and a rich buttery base, making them ideal for sharing or freezing. The recipe yields a large batch of delicious cookies with a delightful texture and flavor.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
Wet Ingredients
- 1½ cups (3 sticks) unsalted butter, room temperature
- 1½ cups granulated sugar
- 1½ cups packed light brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
Add-ins
- 3 cups semisweet chocolate chips
- 3 cups old-fashioned rolled oats
- 2 cups sweetened shredded coconut
- 2 cups chopped pecans
Instructions
- Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt to ensure even distribution of dry ingredients.
- Cream Butter and Sugars: In a separate large bowl, using an electric mixer, beat the unsalted butter, granulated sugar, and light brown sugar together until the mixture becomes light and fluffy, which should take about 3 to 5 minutes. This step is crucial for the cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to create a smooth batter. Stir in the vanilla extract thoroughly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough which can make the cookies tough.
- Incorporate Mix-Ins: Fold in the semisweet chocolate chips, old-fashioned rolled oats, shredded coconut, and chopped pecans until they are evenly distributed throughout the dough.
- Portion Dough and Bake: Drop dough by heaping tablespoons or use a large cookie scoop onto ungreased baking sheets, leaving about 2 inches of space between cookies to allow for spreading. Bake in the preheated oven for 12 to 15 minutes, until the edges are golden and the centers appear set.
- Cool Cookies: Let the cookies cool on the baking sheets for 2 minutes to firm up before transferring them to wire racks to cool completely. This prevents breakage and helps maintain texture.
Notes
- This recipe makes a large batch — perfect for sharing with family and friends or for freezing to enjoy later.
- For extra flavor, toast the chopped pecans lightly before adding them to the dough.
- Chilling the dough for 30 minutes before baking can help prevent cookies from spreading too much in the oven, resulting in thicker cookies.
