Why You’ll Love This Recipe

Laura Bush’s Cowboy Cookies are the ultimate treat for cookie lovers. With a combination of rich semi-sweet chocolate chips, crunchy pecans, chewy oats, and a hint of cinnamon, these cookies create the perfect balance of sweetness and texture. The recipe is easy to follow and yields large, satisfying cookies that will surely impress family and friends. Whether you’re baking for a holiday, a special occasion, or just a cozy afternoon snack, these cookies are sure to become a favorite.

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 1/2 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

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

Directions

1. Preheat Oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
3. Cream the Butter and Sugars: In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
4. Add the Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and continue mixing until fully incorporated.
5. Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips, rolled oats, shredded coconut, and chopped pecans until evenly distributed throughout the dough.
6. Form the Cookies: Scoop 1/4 cup portions of dough (or use a large cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each mound slightly with the back of a spoon.
7. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies will still look slightly soft in the middle.
8. Cool and Serve: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 12-15 minutes
• Total Time: 35 minutes
• Servings: 24 large cookies

Variations

• Add-ins: You can substitute the pecans with other nuts such as walnuts or almonds. If you prefer a more tropical flavor, try adding macadamia nuts or dried pineapple along with the coconut.
• Vegan Version: Swap the butter for a plant-based butter substitute, and use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg).
• Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of the all-purpose flour for a gluten-free treat.

Storage/Reheating

• Storage: These cookies can be stored in an airtight container at room temperature for up to one week.
• Freezing: For longer storage, place the cookies in an airtight container or freezer bag and freeze for up to 3 months. When ready to enjoy, let them thaw at room temperature.
• Reheating: To reheat, pop the cookies in the oven at 300°F (150°C) for about 5 minutes to restore their soft, chewy texture.

FAQs

1. Can I use salted butter instead of unsalted butter?

Yes, you can, but it’s best to reduce the amount of added salt in the recipe. Use about 1/2 teaspoon of salt instead of the full teaspoon.

2. Can I substitute the chocolate chips with other types of chocolate?

Absolutely! You can use milk chocolate, dark chocolate, or even white chocolate chips for a different flavor profile.

3. Can I use quick oats instead of old-fashioned rolled oats?

Old-fashioned rolled oats work best for texture, but if you only have quick oats, they can still be used. The cookies may be slightly less chewy, but they will still taste delicious.

4. How do I make smaller cookies?

You can use a smaller scoop to form the dough and bake the cookies for around 8-10 minutes, or until golden around the edges.

5. Can I omit the coconut?

Yes, if you’re not a fan of coconut, you can simply leave it out without affecting the overall structure or taste of the cookies.

6. Can I make these cookies without nuts?

Yes, if you have nut allergies or simply prefer not to include them, just omit the chopped pecans, and the cookies will still be great!

7. Can I use brown sugar instead of white sugar?

The combination of both granulated and brown sugars gives these cookies their signature texture and flavor, but you can use all brown sugar if you prefer a richer, more molasses-like taste.

8. Can I use an electric mixer to mix the dough?

Yes, an electric mixer will help speed up the process, especially for creaming the butter and sugars. Just make sure not to overmix the dough once the dry ingredients are added.

9. Can I make the dough ahead of time?

Yes! You can prepare the dough and store it in the fridge for up to 48 hours before baking. This allows the flavors to develop even more.

10. How can I tell when the cookies are done baking?

The edges should be golden brown, and the centers should look slightly soft but set. Don’t worry if they look a little undercooked in the middle—once they cool, they will firm up perfectly.

Conclusion

Laura Bush’s Cowboy Cookies are a classic favorite that combines wholesome ingredients with irresistible flavors. From the chewy oats to the sweet chocolate and crunchy pecans, every bite is a perfect balance of textures and tastes. Whether you’re baking for a holiday, a bake sale, or just because, these cookies will become a cherished recipe in your kitchen. Enjoy the process and share the delicious results with loved ones!