Name: Laura Bush Cowboy Cookies
Prep time: 20 min
Cook time: PT-489548H23M51S
Total time: PT-489548H23M51S
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 Tbsp baking powder; 1 Tbsp baking soda; 1 Tbsp ground cinnamon; 1 tsp kosher salt; 1½ cups (3 sticks) butter, room temperature; 1½ cups granulated sugar; 1½ cups light brown sugar, packed; 3 large eggs; 1 Tbsp vanilla extract; 3 cups semi-sweet chocolate chips; 3 cups old-fashioned rolled oats; 2 cups sweetened flaked coconut; 2 cups chopped pecans

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A classic American cookie recipe with a bold Texas twist, these Laura Bush Cowboy Cookies are everything I love in a homemade treat. Packed with oats, semi-sweet chocolate chips, crunchy pecans, and sweet coconut, each bite is a deliciously chewy and satisfying mix of textures and flavors. Originally made famous by First Lady Laura Bush during a cookie bake-off, these cookies are oversized, indulgent, and perfect for sharing—or keeping all to myself.

Laura Bush Cowboy Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 teaspoon kosher salt

1½ cups (3 sticks) butter, room temperature

1½ cups granulated sugar

1½ cups light brown sugar, packed

3 large eggs

1 tablespoon vanilla extract

3 cups semi-sweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened flaked coconut

2 cups chopped pecans

Directions

I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper or silicone mats.

In a large bowl, I whisk together the flour, baking powder, baking soda, cinnamon, and salt.

In another bowl, I beat the butter until smooth and creamy—about 1 minute.

Then, I add both sugars and continue beating until the mixture is light and fluffy, around 2 minutes.

I add the eggs one at a time, beating well after each, then mix in the vanilla.

Reducing the mixer speed, I slowly add the dry ingredients, mixing just until everything comes together.

I stir in the chocolate chips, oats, coconut, and chopped pecans by hand—this is where the cookie magic happens.

Using a heaping tablespoon or a ¼-cup scoop for large cookies, I drop the dough onto the prepared sheets, spacing them 3 inches apart.

I bake them for 17–20 minutes, just until the edges are golden and the centers are set.

Once out of the oven, I let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack to cool completely.

Servings and timing

Prep Time: 20 minutes

Cook Time: 17–20 minutes

Total Time: 38–40 minutes

Yield: About 24 large cookies

Calories: ~300 kcal per large cookie

Variations

I like to switch things up depending on what I have on hand. Sometimes I replace pecans with walnuts or almonds for a different crunch. If I’m in a mood for extra decadence, I throw in white chocolate chips or chunks of dark chocolate. For a slightly less sweet version, I use unsweetened coconut flakes. Dried cranberries or cherries also make great add-ins.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days—they stay wonderfully chewy. For longer storage, I freeze them in a single layer in zip-top bags, then reheat in the microwave for 10–15 seconds to bring back that fresh-baked taste. The dough can also be frozen in scoops and baked straight from the freezer (just add a few extra minutes to the baking time).

FAQs

What makes cowboy cookies different from regular chocolate chip cookies?

Cowboy cookies are loaded with extras like oats, coconut, and nuts, which give them more texture and flavor than standard chocolate chip cookies.

Can I make these cookies smaller?

Yes, I sometimes use a tablespoon scoop for smaller cookies. Just reduce the baking time to around 12–14 minutes.

Can I leave out the coconut?

Absolutely. If I’m not a fan of coconut, I simply omit it. The cookies still come out delicious and chewy.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free baking flour in place of all-purpose flour and make sure all other ingredients (like oats) are certified gluten-free.

Why did my cookies spread too much?

That can happen if the butter is too soft or melted. I make sure the dough is well-chilled if I’m baking on a warm day or if the kitchen is hot.

Conclusion

These Laura Bush Cowboy Cookies have earned their legendary status for good reason. They’re big, bold, and full of irresistible flavor and texture. Whether I’m baking for a crowd or just treating myself, they always hit the spot. If I’m looking for a cookie that’s a little bit extra in all the best ways, this is the recipe I turn to.

Recipe:

Laura Bush Cowboy Cookies

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Author: Cheryl
Total Time: 38–40 minutes
Yield: About 24 large cookies
Diet: Vegetarian

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Description

These Laura Bush Cowboy Cookies are a Texas-sized twist on the classic chocolate chip cookie, loaded with oats, pecans, coconut, and chocolate chips for a chewy, hearty treat originally made famous by First Lady Laura Bush.

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In another bowl, beat the butter until smooth and creamy, about 1 minute.
Add both sugars and continue beating until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Reduce mixer speed and gradually add the dry ingredients, mixing just until combined.
Stir in the chocolate chips, oats, coconut, and chopped pecans by hand.
Drop dough by heaping tablespoon or ¼-cup scoops onto prepared sheets, spacing them 3 inches apart.
Bake for 17–20 minutes, until the edges are golden and centers are set.
Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.