Laura Bush’s Cowboy Cookies Recipe

A while back, I was hosting a bake sale for a local charity, and with my usual chocolate chip cookies feeling a bit tired, I needed a recipe that’d make folks stop and grab their wallets.

I stumbled on Laura Bush’s Cowboy Cookies, and these loaded, chewy gems—packed with chocolate, oats, coconut, and pecans—were gone before I could snag one for myself.

If you’re after a cookie that’s a total Texan treat, let’s get baking!

Why Laura Bush’s Cowboy Cookies Rock

• Texture galore
• Cinnamon kick
• Bakery-style
• Versitile

Laura Bush’s Cowboy Cookies Recipe

Ingredients

Ingredient	Amount
Ground cinnamon	1 teaspoon
All-purpose flour	1 1/2 cups
Baking powder	1 1/3 teaspoons
Baking soda	1 1/3 teaspoons
Salt	1/2 teaspoon
Butter, at room temperature	6 ounces
White sugar	3/4 cup
Brown sugar	3/4 cup
Medium eggs, beaten	2
Vanilla extract	1 1/2 teaspoons
Semisweet chocolate chips	1 1/2 cups
Old-fashioned rolled oats	1 1/2 cups
Shredded sweetened flaked coconut	1 cup
Chopped pecans	3/4 cup

Optional Add-Ons

• 1/2 cup dried cranberries – Mixes in a tart, chewy burst of flavor.
• 1 tsp espresso powder – Enhances the chocolate with a subtle coffee note.
• 1/4 cup white chocolate chips – Adds extra sweetness and visual pop.

Tools You’ll Need

• Mixing bowls – One for dry, one for wet ingredients.
• Electric mixer or spatula – Creams butter and mixes dough smooth.
• Baking sheet – Bakes cookies to golden perfection.
• Parchment paper – Prevents sticking, saves cleanup time.
• Cookie scoop – Shapes uniform cookies for even baking.

Step-by-Step Instructions for Cowboy Cookies

Step 1: Preheat the Oven

Set your oven to 350°F (175°C) and let it warm up—takes about 10 minutes while you prep. Line a baking sheet with parchment paper—keeps cookies from sticking.

Step 2: Mix Dry Ingredients

In a mixing bowl, whisk the 1 1/2 cups flour, 1 1/3 tsp baking powder, 1 1/3 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt—stir ‘til evenly blended, no clumps. That cinnamon scent sets the cozy vibe—set aside.

Step 3: Cream Butter and Sugars

In another large bowl, beat the 6 oz room-temperature butter, 3/4 cup white sugar, and 3/4 cup brown sugar with an electric mixer or spatula—mix for 2-3 minutes ‘til light and fluffy. Should look creamy and smell like caramel heaven.

Step 4: Add Eggs and Vanilla

Pour in the 2 beaten medium eggs and 1 1/2 tsp vanilla extract—beat ‘til fully combined, about 30 seconds. The mixture should be smooth and glossy—ready for the next step.

Step 5: Combine Wet and Dry

Add the dry ingredients to the wet—stir gently with a spatula or mix on low ‘til just combined, no flour streaks left. Don’t overmix—keeps the cookies tender, not tough.

Step 6: Fold in Mix-Ins

Add the 1 1/2 cups semisweet chocolate chips, 1 1/2 cups rolled oats, 1 cup shredded sweetened coconut, and 1 cup chopped pecans—fold ‘til evenly scattered. The dough looks loaded and chunky—perfectly Texan.

Step 7: Scoop and Shape

Use a cookie scoop or spoon to drop 2-3 tbsp dough balls onto the parchment-lined baking sheet, 2 inches apart—flatten slightly for wider cookies. Should make about 18-20 big cookies—ready for baking.

Step 8: Bake and Cool

Bake on the middle rack for 12-15 minutes ‘til the edges are golden and centers are just set—pull ‘em out, let cool on the sheet for 5 minutes, then move to a rack. Warm, chewy goodness awaits—grab a glass of milk!

Storage and Serving

Store in an airtight container at room temp for up to 5 days—freeze dough balls or baked cookies for up to 3 months. Serve warm or at room temp—perfect for coffee breaks, picnics, or gifting.

Substitutes and Variations

• Swap pecans for walnuts—same crunch, different nut.
• Use dark chocolate chips for a richer bite.
• Try gluten-free flour—1:1 ratio works fine.
• Add a pinch of nutmeg for extra warmth.

Nutritional Breakdown

Nutrient	Per Cookie (20 cookies total)
Calories	280 kcal
Fat	15g
Protein	4g
Total Carbs	34g
Fiber	2g
Net Carbs	32g

Note: Values are approximate and vary by brands.

Pairing Suggestions

• Serve with a cold latte for a cozy afternoon.
• Pair with vanilla ice cream for a dessert twist.
• Add a side of fresh berries for a light contrast.
• Enjoy with hot cider—perfect fall vibes.

Common Mistakes to Avoid

I’ve fumbled these before, so here’s how to steer clear with some extra detail:

1. Overmixing the dough and ending up with tough, dense cookies – If you stir too much after adding the flour, the gluten overdevelops, turning your cookies into chewy hockey pucks instead of tender treats; I’ve chomped through a batch that felt like bread—mix just until combined.
2. Using cold butter and getting a grainy, uneven dough – If the butter isn’t at room temperature, it won’t cream properly with the sugars, leaving clumps that mess up the texture.
3. Crowding the baking sheet and ending with merged, soft cookies – If you place the dough balls too close together, they spread into each other, losing shape and staying gooey in the middle.

FAQs

Can I chill the dough overnight?

Yes, cover tightly and refrigerate—let it soften slightly before scooping.

How do I make smaller cookies?

Use 1 tbsp dough per cookie, reduce bake time to 10-12 minutes.

Will quick oats work instead of rolled?

They’ll be less chewy but fine—use the same amount.

What Others Are Saying About the Recipe

• Lila: “Loaded and so chewy—bake sale superstars!”
• Nate: “Coconut and chocolate—Texan perfection!”
• Tara: “Big, hearty cookies—family favorite now!”

Wrap-up

There you have it—my Laura Bush’s Cowboy Cookies, the chunky, chewy champs that turned a bake sale into a sweet victory. They’re loaded, comforting, and simple enough to bake while the day’s a whirlwind.

Hope they bring some Texan flair to your kitchen—let me know if you give ‘em a try. Now grab that butter and get mixing—you’re in for a good one!