Cowboy Cookie Recipe

Laura Bush’s Cowboy Cookie Recipe requires no chilling; the results are chewy and flavorful cookies! These Texas-sized cookies are filled with oats, coconut, pecans, chocolate chips, and a hint of cinnamon.

Laura Bush was part of a bake-off hosted by Family Circle Magazine. It was between the wives of the 2000 presidential election nominees. The competition that year was between Tipper Gore’s Ginger Snaps and Laura Bush’s Cowboy Cookies. The gingersnaps were a delightful cookie, but who can compete with a cookie filled with oats, chocolate chips, coconut flakes, and pecans? Fun fact: the cookie’s official name is “Texas Governor’s Mansion Cowboy Cookies.” 

Now, if you would also like to test the fine line of mix-ins, you should try my cranberry orange shortbread cookies, thick chocolate chip cookies, or cherry orange molasses cookies. And I would never forgive myself for not telling you about the best oatmeal cookies!

Professional Tips for Making Cowboy Cookies

• Be aware of the baking sheets. If your cookie sheet is darker in color, the cookies will bake slightly faster. And it can cause the bottom of the cookies to get darker. Try baking the cookies on a silpat for extra insulation. 
• Don’t over-mix the dough. With this many mix-ins, it can be easy to over-mix the cookies, causing them to be tough. Before the dry ingredients are fully incorporated, add your mix-ins and mix until they are combined. 
• For thicker cookies, freeze before baking. Freezing the cookies will help make them thicker when baking, but it is not necessary. You will still get a delightful cookie without chilling.

Ingredients & Substitutions

• All-purpose Flour: All-purpose flour has just the right amount of gluten to make a soft and chewy cookie. 
• Baking Powder & Soda: Using both baking powder and baking soda helps give the cookies a more stable and even rise. 
• Cinnamon: The cinnamon in the Laura Bush cookies adds slight intrigue to the flavor. The cinnamon is optional, but I suggest adding it.  
• Kosher Salt
• Butter: Using unsalted butter for baking helps control the amount of salt you add. 
• Granulated Sugar: Granulated sugar is here for sweetness and adds to the chewy cookie’s texture. 
• Light Brown Sugar: Light brown sugar adds sweetness and moisture. This will keep the cookies softer while adding a nice, rich molasses flavor. May substitute dark brown sugar. 
• Large Eggs: The eggs are here to add fat, moisture, and leavening. The fat from the yolk adds richness and helps keep the cookies chewy. Eggs also emulsify the batter and keep everything texturally perfect. 
• Vanilla Extract 
• Semisweet Chocolate Chips: I am picky about my semi-sweet chocolate chips. I want them to be sweet enough without touching on cloying and have a high-quality texture. Sometimes, the additives that allow chips to keep their shape once melted and cooled can affect the taste and mouthfeel. I also love Guittard, but they aren’t always available.
• Old-Fashioned Rolled Oats: Whole rolled oats are a part of the dry ingredients in these cookies. You may use quick oats instead, but the batter will be more uniform. 
• Sweetened Coconut Flakes: Coconut flakes add flavor to the cookies and texture. You may use unsweetened coconut flakes. If you choose not to use the coconut flakes, replace half the weight with the oats. 
• Pecans: I love to use Southern pecans in baking. Nothing beats fresh, plump pecans. But any pecan halves will do. If you keep them for longer than a month or your kitchen is consistently warm, store them in the freezer to preserve freshness.

See the recipe card for full information on ingredients and quantities.

Variations

• Make Ranger Cookies! Ranger cookies are the same; they just replace the rolled oats with rice krispies! 
• Add your favorite candy. Swap out the chocolate chips with M&M, Reeses Pieces, or chopped Snickers. 
• Change the nuts or toast the coconut. These cookies with walnuts, hazelnuts, or peanuts would be just excellent! Before mixing them in the batter, you could also toast the nuts and coconut flakes. 
• Swap for dried fruit. Make these cookies with dried cherries, cranberries, raisins, or chopped dried pears.

How to Make Cowboy Cookies

Use these instructions to make the perfect cowboy cookie every time! Further details and measurements can be found in the recipe card below.

Step 1: Preheat the oven to 350°F and line 2 baking sheets with parchment paper. 

Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside. 

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, beat the room temperature butter on medium speed until smooth and creamy, approximately 1 minute. Gradually add the sugars and beat on medium speed to combine, approximately 2 minutes. 

Step 4: Add eggs, one at a time, and beat well after each addition. Scrape down the sides of the bowl and then add the vanilla extract. Beat to combine. 

Step 5: Stir in the flour mixture in several additions with a spatula, wooden spoon, or stand mixer on the lowest speed until just combined. 

Step 6: Add chocolate chips, oats, coconut and pecans. Stir to combine. 

Step 7: Drop ¼ cup cookie dough onto lined or ungreased baking sheets, 3 inches apart. 

Step 8: Bake for 17-19 minutes, rotating after 10 minutes, until the edges are lightly browned. Cool on a wire rack. 

Frequently Asked Questions

Before You Go

I hope you enjoyed this professional chef-tested chewy cookie recipe. Check out our other delicious, chef-developed cookie recipes with nuts, like my peanut butter chocolate chip cookies, Nutella cookies, or Hungarian nut roll cookies!