Name: Laura Bush’s Cowboy Cookies: The Ultimate Loaded Treat
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
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, at room temperature; 1 1/2 cups granulated sugar; 1 1/2 cups packed light brown sugar; 3 large eggs; 1 tablespoon vanilla extract; 3 cups old-fashioned rolled oats; 2 cups semisweet chocolate chips; 2 cups sweetened flaked coconut; 1 1/2 cups chopped toasted pecans

When it comes to classic American cookies with a Texas-sized twist, Laura Bush’s Cowboy Cookies stand in a league of their own. These jumbo cookies gained national fame during the 2000 presidential campaign and have since become a beloved favorite among home bakers. Packed with oats, chocolate chips, coconut, and pecans, these cookies offer a perfect mix of chewy, crunchy, and sweet in every bite. Whether you’re baking for a potluck, holiday tray, or just a cozy weekend treat, Laura Bush’s Cowboy Cookies deliver big flavor and bigger smiles.

Why Laura Bush’s Cowboy Cookies Remain a Timeless Classic

Laura Bush’s Cowboy Cookies aren’t just nostalgic — they’re impressively crowd-pleasing. Their generous size and texture-rich profile make them a standout among traditional cookie recipes. Designed to satisfy even the biggest sweet tooth, these cookies combine the hearty base of an oatmeal cookie with mix-ins that add flavor depth and contrast. From family gatherings to cookie swaps, their versatility and visual appeal make them a guaranteed hit.

Family-Friendly: Great for baking with kids thanks to its mix-in madness.
Make-Ahead Friendly: Dough and finished cookies both freeze well.
Textural Delight: A combination of chewy oats, crunchy pecans, and gooey chocolate.
Crowd-Winning Legacy: The recipe that beat out Tipper Gore’s gingersnaps in a political bake-off!

Freshly baked Laura Bush’s Cowboy Cookies with oats, pecans, and chocolate chips

What You’ll Need to Make Cowboy Cookies

• All-Purpose Flour: The foundation that supports the cookie’s structure
• Baking Powder & Baking Soda: Ensures the cookies rise and stay light
• Ground Cinnamon: Adds warm spice; use the full tablespoon or scale back
• Kosher Salt: Balances sweetness and enhances flavor depth
• Unsalted Butter: Adds rich flavor and helps with spreading
• Granulated Sugar: Provides sweetness and crisp edges
• Light Brown Sugar: Brings moisture and a hint of molasses
• Large Eggs: Binds the dough and adds richness
• Vanilla Extract: Elevates the cookie’s warm, comforting aroma
• Old-Fashioned Rolled Oats: The chewy, rustic base that defines cowboy cookies
• Semi-Sweet Chocolate Chips: Brings classic chocolate flavor without overpowering sweetness
• Sweetened Flaked Coconut: Adds texture and a tropical hint of sweetness
• Toasted Chopped Pecans: Offers crunch and nutty depth

Ingredient Swaps for Dietary Needs and Pantry Gaps

Don’t have everything on hand or baking for dietary needs? Here are smart substitutions that keep the spirit of Laura Bush’s Cowboy Cookies intact:

• Gluten-Free Flour Blend: Use 1:1 baking blends if you’re avoiding gluten
• Unsweetened Coconut: A lower-sugar alternative that still delivers texture
• Dark Chocolate Chunks: Amp up the cocoa richness with a bittersweet edge
• Walnuts or Almonds: Excellent stand-ins for pecans if needed
• Coconut Oil or Vegan Butter: For a dairy-free version that still tastes indulgent
• Maple Syrup (in part): Can replace some brown sugar for a deeper sweetness

How to Make Laura Bush’s Cowboy Cookies – Step-by-Step

Preheat your oven to 350°F and line baking sheets with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
In another bowl, cream butter with granulated and brown sugars until fluffy—about 3-5 minutes.
Add eggs one at a time, beating well after each, then stir in vanilla extract.
Gradually mix in the dry ingredients, stirring just until combined.
Fold in oats, chocolate chips, coconut, and pecans using a sturdy spoon or spatula.
Using a large cookie scoop or ¼ cup measure, drop dough onto baking sheets, spacing them about 2 inches apart.
Bake for 17–20 minutes, or until edges are golden and centers appear set.
Allow cookies to cool on the sheet for 2–3 minutes before transferring to a wire rack.

These cookies will be golden and slightly crisp around the edges with soft, chewy centers that hold their shape beautifully even after cooling.

Expert Tips to Perfect Your Cowboy Cookies

Making Laura Bush’s Cowboy Cookies? Keep these pro tips in mind to get the best results every time:

Don’t Overbake: They’ll continue to set as they cool — remove them when they’re just set in the middle.
Toast the Pecans: Lightly toasting nuts intensifies their flavor and adds depth.
Chill the Dough: If you want thicker cookies, refrigerate the dough for at least 30 minutes.
Scoop Evenly: Uniform size ensures even baking—consider weighing your dough balls for consistency.
Storage Matters: Store in an airtight container at room temperature for up to 5 days or freeze for 3 months.

Delicious Pairings and Recipe Variations

One of the best things about Laura Bush’s Cowboy Cookies is how customizable they are. Here’s how to make the recipe work for your tastebuds and occasion:

Pair with: A tall glass of milk, creamy vanilla ice cream, or a warm cup of coffee.
Add-ins to Try: White chocolate chips, dried cranberries, or toffee bits for a twist.
Gluten-Free Version: Swap in gluten-free oats and a 1:1 flour blend.
Spicy Cowboy Cookies: Add a pinch of cayenne or chili powder for a fun heat kick.
Mini Cowboy Cookies: Use a tablespoon scoop to make bite-sized versions—perfect for lunchboxes or party trays.

For make-ahead convenience, you can freeze the dough in pre-scooped balls and bake straight from frozen, adding 1–2 extra minutes to the baking time.

The legacy of Laura Bush’s Cowboy Cookies continues to inspire bakers with its bold ingredients and backstory rooted in American tradition. More than just a recipe, these cookies are a testament to how food connects people — across campaigns, kitchens, and generations. Whether you’re baking a batch for the first time or the fiftieth, the irresistible combination of chewy oats, melty chocolate, toasted pecans, and coconut makes these cookies unforgettable.

Bake a batch today, and let the legacy (and aroma) of Laura Bush’s Cowboy Cookies fill your kitchen.

The Legacy Lives On in Every Bite

Laura Bush’s Cowboy Cookies aren’t just cookies — they’re rich with history, loaded with texture, and guaranteed to become a household favorite. Whether you’re baking them for a holiday, a bake sale, or simply because your sweet tooth is calling, these legendary cookies deliver the ultimate bite every time. Their delightful combination of oats, pecans, coconut, and chocolate chips makes them more than just a treat — they’re a nostalgic, crowd-pleasing experience. If you haven’t baked Laura Bush’s Cowboy Cookies yet, there’s no better time to start. Once you do, they might just become your signature cookie, too.

Frequently Asked Questions About Laura Bush’s Cowboy Cookies

What makes Laura Bush’s Cowboy Cookies different from regular oatmeal cookies?

Laura Bush’s Cowboy Cookies go beyond the typical oatmeal cookie by adding sweetened flaked coconut, chopped pecans, and semi-sweet chocolate chips. This mix-in combination creates a cookie that’s chewy, crunchy, and packed with flavor in every bite. The addition of a full tablespoon of cinnamon also sets them apart, adding warmth and depth.

Can I make Laura Bush’s Cowboy Cookies smaller?

Yes! While the original recipe creates large, bakery-style cookies, you can absolutely scale down the size. Use a tablespoon scoop for smaller, bite-sized cowboy cookies. Just be sure to reduce the baking time to around 10–12 minutes, keeping a close eye on doneness.

Are Laura Bush’s Cowboy Cookies freezer-friendly?

Absolutely. These cookies freeze exceptionally well. You can freeze the baked cookies for up to 3 months or freeze the dough in individual balls. Bake them straight from the freezer by adding 1–2 extra minutes to the baking time. It’s a great way to have fresh cookies on demand.

Can I reduce the sugar or cinnamon in this recipe?

Yes. Many bakers enjoy the full flavor punch, but if you’re sensitive to sweetness or spice, you can reduce the brown sugar slightly or cut the cinnamon from 1 tablespoon to 1 teaspoon. The result will still be delicious and more tailored to your personal taste.

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