Laura Bush’s Cowboy Cookies Recipe

Thick, chewy, and jam-packed with flavor, Laura Bush’s Cowboy Cookies are more than just your average chocolate chip treat—they’re a full-on dessert experience. Originally gaining fame during the 2000 presidential bake-off, these cookies quickly became iconic thanks to their over-the-top mix of oats, chocolate chips, pecans, and coconut. Each bite is a hearty, nostalgic throwback to home kitchens and handwritten family recipes passed down through generations.

These cookies are built to impress: they’re massive, packed with texture, and have just the right balance of crunch and chew. Whether you’re feeding a hungry crowd, making a bake-sale statement, or simply baking to satisfy your inner cookie monster, Cowboy Cookies offer a rustic charm and satisfying indulgence that’s hard to resist.

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Why You’ll Love This Laura Bush’s Cowboy Cookies Recipe

• Perfectly Hearty: Loaded with oats, coconut, pecans, and chocolate chips for a bite that’s rich and satisfying.
• Crowd-Pleaser: These cookies are large and flavorful—ideal for parties, potlucks, or gifting.
• Customizable: Swap or add ingredients to tailor it to your favorite flavors.
• Storability: Stays fresh for days and freezes beautifully.
• Bake-Off Famous: If it’s good enough to win a First Lady cookie competition, it’s worth trying at least once!

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Preparation Phase & Tools to Use for Laura Bush’s Cowboy Cookies

Before diving into mixing bowls and measuring cups, setting up your kitchen workspace and tools is key. Since this recipe yields a generous batch and involves multiple mix-ins, preparation is everything. Ensuring you have the right tools on hand can make the process smoother and help you achieve that classic Cowboy Cookie texture.

Essential Tools & Why They Matter:

• Stand Mixer or Hand Mixer: This dough is thick and dense. A stand mixer (with paddle attachment) saves time and arm strength. A hand mixer can work, too—just expect to use some muscle!
• Large Mixing Bowl: You’ll need ample space to combine all the ingredients, especially once the oats, coconut, and chocolate chips are added.
• Measuring Cups & Spoons: Precision is important with baking. Dry and liquid measuring sets will keep your ratios spot-on.
• Cookie Scoop or Ice Cream Scoop: Helps portion uniform cookies, which ensures even baking and that big Cowboy Cookie size.
• Baking Sheets: Choose sturdy, rimless baking sheets for even heat distribution.
• Parchment Paper or Silicone Baking Mats: Prevents sticking and makes cleanup easier.
• Cooling Rack: Allows the cookies to cool evenly and avoid soggy bottoms.

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Preparation Tips

• Soften the Butter Properly: Let it come to room temperature naturally for better creaming. Avoid melting it in the microwave—it changes the texture.
• Toast the Pecans: This simple extra step brings out their nutty flavor and adds a subtle crunch that pairs perfectly with the chewy oats.
• Use Old-Fashioned Rolled Oats: These provide a hearty chew. Avoid quick oats—they break down too much and change the cookie texture.
• Room Temp Eggs: They mix more evenly into the batter, helping with overall consistency.
• Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can lead to tough cookies.
• Chill the Dough (Optional): For thicker cookies that spread less, chill the dough for 30 minutes before baking.

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Ingredients for Laura Bush’s Cowboy Cookies

This recipe makes a large batch—perfect for sharing or freezing. Each ingredient plays a role in creating the signature Cowboy Cookie flavor and texture: chewy, crunchy, sweet, and hearty all at once.

Here’s everything you’ll need:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1½ cups (3 sticks) unsalted butter, room temperature
• 1½ cups granulated sugar
• 1½ cups packed light brown sugar
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups sweetened shredded coconut
• 2 cups chopped pecans (toast for extra flavor)

This list yields roughly 3-4 dozen large cookies depending on your scoop size.

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easy.

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Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set this dry mixture aside—this blend gives the cookies their balanced rise and spice.

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Step 3: Cream the Butter and Sugars

Using a stand mixer (or hand mixer), cream the butter, granulated sugar, and brown sugar together until light and fluffy—about 3 to 5 minutes on medium-high speed. This step is key for texture and structure.

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Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and blend until combined. The mixture should look creamy and smooth.

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Step 5: Combine Wet and Dry

Gradually add the dry flour mixture into the wet ingredients, mixing on low until just combined. Don’t overmix—stop once no visible flour streaks remain.

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Step 6: Fold in the Mix-Ins

Using a spatula or wooden spoon, fold in the oats, chocolate chips, coconut, and pecans. This dough will be thick and chunky—that’s exactly what you want for hearty cookies.

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Step 7: Scoop and Space

Using a large cookie scoop or ¼-cup measuring cup, scoop out the dough onto your prepared baking sheets. Space them at least 2 inches apart to allow for spreading.

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Step 8: Bake

Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden brown and the centers look just set. Do not overbake—cookies will continue to firm up as they cool.

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Step 9: Cool

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling completely.

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Notes

• Chilling the Dough is Optional but Helpful: If your kitchen is warm or your dough feels soft, chilling it for 30–60 minutes will reduce spread and make for thicker cookies.
• Toasted Pecans = Elevated Flavor: Toast the chopped pecans in a dry skillet for 3–5 minutes or bake at 350°F for 6–8 minutes to bring out their richness.
• Go Big or Go Small: These cookies are meant to be large, but you can make smaller versions for a more snackable option—just reduce baking time to around 9–11 minutes.
• Freezer-Friendly: The dough freezes beautifully—pre-scoop it, freeze in a single layer, then transfer to a freezer bag. Bake from frozen by adding 1–2 extra minutes.

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Watch Out for These Mistakes While Cooking

• Using Quick Oats Instead of Rolled Oats: Quick oats absorb moisture differently and can make the cookies dry or mushy. Stick with old-fashioned rolled oats for ideal texture.
• Overmixing the Dough: Once the dry ingredients are added, mix just until combined. Overworking the dough leads to dense, tough cookies.
• Not Measuring Flour Correctly: Too much flour = cakey cookies. Spoon the flour into your measuring cup and level it off with a knife.
• Undertasting the Dough: Don’t skip a quick taste before baking to check sweetness and balance—especially if you’ve tweaked ingredients.
• Overbaking: Cookies should look slightly underdone in the center when you take them out. They’ll continue to bake on the sheet.
• Skipping Cooling Time: Moving cookies too early can cause them to break apart. Letting them cool ensures a perfect structure.

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What to Serve With Laura Bush’s Cowboy Cookies?

Cowboy Cookies are deliciously rich on their own, but pairing them with complementary drinks or light bites can make them even more memorable—especially when serving guests or creating a dessert spread.

8 Delicious Serving Ideas:

1. Cold Milk (Classic Pairing)
   You can’t go wrong with the timeless combo of cookies and cold milk—dunking recommended!
2. Vanilla Ice Cream
   Turn one (or two) Cowboy Cookies into an epic ice cream sandwich. The contrast of chewy and creamy is pure joy.
3. Hot Coffee or Cold Brew
   The subtle bitterness of coffee balances the sweetness of the cookies—perfect for an afternoon treat or dessert coffee bar.
4. Chai Latte
   The warm spices in chai complement the cinnamon and toasted pecan flavors beautifully.
5. Greek Yogurt with Honey
   Serve a cookie with a side of creamy yogurt drizzled with honey for a satisfying snack or breakfast twist.
6. Fruit Platter
   Add balance to the richness with fresh fruit like strawberries, grapes, or apple slices.
7. Whipped Cream Cheese Dip
   A lightly sweetened cream cheese dip with a touch of vanilla can be a fun way to dress up cookie platters at parties.
8. Spiced Apple Cider (Hot or Cold)
   Great for fall and winter gatherings. The warm, apple-cinnamon notes go hand-in-hand with the cookie’s cozy flavor profile.

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Storage Instructions

Laura Bush’s Cowboy Cookies store remarkably well, both at room temperature and in the freezer. Whether you’re prepping ahead or enjoying leftovers, here’s how to keep them fresh:

• Room Temperature: Store fully cooled cookies in an airtight container at room temperature for up to 5 days. Keep a slice of bread inside the container to maintain softness.
• Freezing Baked Cookies: Place baked cookies in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature.
• Freezing Dough Balls: Scoop dough into portions, freeze on a baking sheet, then store in a freezer-safe bag. Bake from frozen by adding 1–2 minutes to the baking time.

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Estimated Nutrition (Per Large Cookie – approx. 1/24th of the batch)

These cookies are hearty and indulgent. Here’s a rough estimate based on traditional ingredients and standard sizes:

• Calories: 320
• Total Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
• Cholesterol: 35mg
• Sodium: 180mg
• Carbohydrates: 38g
  • Fiber: 3g
  • Sugar: 23g
• Protein: 4g

Nutrition values may vary based on exact ingredients used and portion size.

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Frequently Asked Questions

1. Can I make these cookies smaller?

Absolutely! Use a smaller cookie scoop (like a tablespoon) and reduce baking time to 9–11 minutes. You’ll get more cookies per batch and smaller portions for snacking.

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2. Do I have to use pecans?

Nope! Pecans add great flavor and texture, but you can swap them with walnuts, almonds, or skip nuts entirely if needed. Sunflower seeds or pepitas are great nut-free options.

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3. Can I make this recipe gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend, and make sure your oats are certified gluten-free. The texture may change slightly, but it still works well.

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4. Can I use unsweetened coconut instead of sweetened?

You can, but keep in mind the sweetness will be dialed down a bit. If you prefer less sugar overall, unsweetened coconut is a great option.

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5. Do I need to chill the dough?

Chilling is optional. If you want thicker, bakery-style cookies that spread less, chill the dough for 30–60 minutes. Otherwise, they’ll still turn out great straight into the oven.

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6. How long do these cookies stay fresh?

Stored in an airtight container, they stay soft and delicious for up to 5 days at room temperature, or 3 months in the freezer.

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7. Can I add raisins or other dried fruit?

Yes! Add up to 1 cup of raisins, dried cranberries, or chopped dates. Just reduce the chocolate chips slightly to keep the texture balanced.

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8. What makes these “Cowboy” cookies?

It’s all about the hearty, rugged mix-ins—oats, coconut, pecans, and chocolate—like something a cowboy would pack for the trail. Big, bold, and filling.

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Conclusion

Laura Bush’s Cowboy Cookies are legendary for a reason. With their chewy centers, crispy edges, and a dreamy combo of oats, chocolate, coconut, and pecans, they’re the kind of cookie that never fails to impress. Whether you’re baking for a holiday, a bake sale, or just a cozy weekend at home, this recipe delivers warm, comforting nostalgia in every bite. Plus, they freeze well and adapt easily to your tastes. One batch, and you’ll see why they won a First Lady bake-off and continue to win hearts today.

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