Famous Laura Bush’s Cowboy Cookies
A Big a Texas, Bold, and Packed with Flavor
Laura Bush’s Cowboy Cookies are the stuff of legend, famously packed with a variety of delicious ingredients that make them hearty, chewy, and incredibly satisfying. These cookies gained national fame during a cookie bake-off in the 2000 U.S. presidential campaign and have since become a household favorite.
Loaded with oats, chocolate chips, nuts, and coconut, these cookies are as big in flavor as they are in size—perfect for anyone who loves a cookie that’s more than just a cookie. Let’s explore how to make these iconic treats!
Why You’ll Love These Cookies
- Packed with flavor: Each bite is filled with chocolate, nuts, oats, and coconut.
- Hearty and satisfying: Perfect as a snack, dessert, or pick-me-up during a busy day.
- Customizable: Mix and match add-ins to create your perfect cookie.
- Big and bold: These cookies are larger than life—just like their flavor!
What Ingredients You’ll Need
To bake Laura Bush’s famous Cowboy Cookies, gather the following ingredients:
- All-purpose flour (for a sturdy yet tender cookie base)
- Baking soda and baking powder (to help the cookies rise and stay chewy)
- Ground cinnamon and salt (for warmth and flavor balance)
- Butter (the key to a rich, tender texture)
- Granulated sugar and brown sugar (for sweetness and chewiness)
- Eggs (to bind the ingredients)
- Vanilla extract (for depth of flavor)
- Rolled oats (to add heartiness)
- Chocolate chips (because no great cookie is complete without chocolate)
- Chopped pecans or walnuts (for a nutty crunch)
- Shredded coconut (to add a hint of tropical sweetness)
Optional: A pinch of flaky sea salt for sprinkling on top before baking.
How to Make Cowboy Cookies
- Mix the wet ingredients:
- Cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
- Combine the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually add the dry mixture to the wet ingredients until fully combined.
- Fold in the mix-ins:
- Stir in the rolled oats, chocolate chips, nuts, and shredded coconut. The dough will be thick and packed with texture.
- Scoop and bake:
- Scoop large portions of dough onto a lined baking sheet, leaving space for the cookies to spread. Bake until the edges are golden and the centers are just set.
- Cool and enjoy:
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. These cookies are best enjoyed slightly warm when the chocolate chips are melty!
Pro Tips for Perfect Cowboy Cookies
- Use Room Temperature Ingredients:
- Ensure the butter and eggs are at room temperature for smooth mixing and even baking.
- Toast the Nuts and Coconut:
- For extra depth of flavor, lightly toast the nuts and shredded coconut before adding them to the dough.
- Chill the Dough:
- Chilling the dough helps the cookies hold their shape and enhances the flavor.
- Don’t Overbake:
- Remove the cookies from the oven when the edges are golden but the centers still look slightly underbaked. They’ll continue to set as they cool.
- Experiment with Add-Ins:
- Add a handful of dried cranberries, raisins, or even crushed pretzels for a fun twist.
Storage Information
- At room temperature: Store the cookies in an airtight container for up to 1 week. Place a slice of bread in the container to keep them soft.
- In the refrigerator: Keep the cookies chilled in an airtight container for up to 2 weeks. Allow them to come to room temperature before serving.
- In the freezer (dough): Scoop the dough into balls and freeze on a tray. Once frozen, transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding an extra minute or two to the baking time.
- In the freezer (baked cookies): Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before enjoying.
FAQ: Laura Bush’s Cowboy Cookies
1. Why are they called Cowboy Cookies?
The name likely comes from their hearty, rugged ingredients, making them perfect for cowboys (or anyone!) in need of a satisfying, energy-packed treat.
2. Can I substitute ingredients?
Yes! Swap the nuts for seeds or omit them altogether for a nut-free version. You can also use white chocolate chips, dried fruit, or butterscotch chips for variety.
3. Can I make smaller cookies?
Absolutely. Just reduce the baking time slightly, as smaller cookies will bake more quickly.
4. How do I prevent the cookies from spreading too much?
Chill the dough for 30 minutes before baking, and ensure your baking sheet is cool before placing the dough.
5. Can I use quick oats instead of rolled oats?
Yes, but rolled oats provide more texture. Quick oats will make the cookies slightly softer and less chewy.
A Legendary Cookie for Any Occasion
Laura Bush’s Cowboy Cookies are more than just a dessert—they’re a celebration of bold flavors, hearty textures, and home-baked comfort. Whether you’re making them for a holiday, bake sale, or family gathering, these cookies are guaranteed to impress.
So grab your ingredients, preheat the oven, and bake a batch of cookies that truly lives up to their legendary status.
Have you tried Cowboy Cookies? Share your favorite variations or tips in the comments below!
These Cowboy Cookies, made famous by Laura Bush, are a deliciously hearty treat packed with rolled oats, chocolate chips, nuts, and shredded coconut. Perfectly chewy with a hint of cinnamon, these cookies are big in flavor and texture, making them ideal for satisfying cravings or sharing with loved ones. It's a true classic that’s as fun to bake as it is to eat! These cookies are jumbo, Texas-sized oatmeal cookies. A large bowl just won’t cut it! You will need an 8-quart to create the full recipe🍪✨
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 1/2 cups unsalted butter -softened
- 1 1/2 cups granulated sugar
- 1 1/2 cup light brown sugar - packed
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 3 cups semisweet chocolate chips
- 3 cups old fashioned whole rolled oats
- 2 cups sweetened shredded coconut
- 2 cups chopped pecans
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Set aside
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Beat in the eggs, one at a time, and then stir in the vanilla extract.
Gradually add the dry and wet ingredients, mixing until just combined.
Stir in the chocolate chips, rolled oats, coconut, and chopped pecans.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them apart
Bake for 10-12 minutes or until the cookies are golden brown.
- This recipe is huge and will give your mixer or your arm a workout. You will need at least an 8-quart bowl. You might want to consider to cut in half.
- Bake these cookies in the center of the oven. For even baking, I recommend baking them on one cookie sheet at a time.
- rotate sheets halfway through baking for even cooking.
- mix the wet ingredients with a mixer or stand mixer, then mix the wet and dry ingredients together with clean hands or a wooden spoon.
- this may seem like a big batch of cookies. You could cut the recipe in half, but then you wouldn’t be able to share them because they are THAT good!
