Search Results for: Laura Bush’s Cowboy Cookies

 Laura Bush’s Cowboy Cookies
These iconic Cowboy Cookies, made famous by former First Lady Laura Bush, are thick, chewy, and loaded with rich mix-ins—
 chocolate chips, rolled oats, coconut, and pecans. A perfect treat for bake sales, holidays, potlucks, or anytime you want a hearty, flavor-packed cookie. This recipe from Tinsuf gives you the full step-by-step to achieve bakery-style perfection at home.

Chocolate dessert recipes

Table of Contents

    Recipe Details
    Ingredients
    Instructions
    Tips for the Best Cowboy Cookies
    Storage

Recipe Details

    Author: Tinsuf
    Cuisine: American
    Category: Cookies, Dessert
    Keywords: cowboy 

 cookies, Laura Bush cookies, oatmeal cookies, chocolate chip cookies, classic American cookies
Prep Time: 20 minutes
Cook Time: 15–17 minutes
Total Time: 40 minutes
Yield: About 24 large cookies

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Ingredients
Ingredient     Quantity
All-purpose flour     3 cups
Baking powder     1 tablespoon
Baking soda     1 tablespoon
Ground cinnamon     1 tablespoon
Salt     1 teaspoon
Butter, room temperature     1 ½ cups (3 sticks)
Granulated sugar     1 ½ cups
Light-brown sugar, packed     1 ½ cups
Eggs     3
Vanilla extract     1 tablespoon
Semisweet chocolate chips     3 cups
Old-fashioned rolled oats     3 cups
Sweetened flake coconut     2 cups
Chopped pecans     2 cups
Instructions

    Prep & dry mix: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
    Cream butter & sugars: In a very large mixing bowl, beat the room-temperature butter until smooth and 

 creamy. Add both sugars and beat until light and well blended.
Add eggs & vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and combine.
Combine wet & dry: Add the dry mixture into the butter mixture and beat on low just until combined—do not overmix.
Add mix-ins: Stir in the chocolate chips, rolled oats, sweetened coconut, and chopped pecans until evenly incorporated throughout the dough.
Scoop & bake: Drop the dough in ¼-cup portions onto an ungreased baking sheet, leaving about 3 inches of room between cookies. Bake for 15–17 minutes, rotating the sheet halfway through, until edges are lightly golden.
Cool: Transfer cookies to a wire rack to cool completely before serving.

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Tips for the Best Cowboy Cookies

    Use room-temperature butter: Ensures smooth creaming and even texture.
    Do not overbake: Edges should be lightly browned; centers stay soft for a chewy texture.
    Chill dough for thicker cookies: Optional but helps prevent spreading.
    Lightly toast pecans: Enhances flavor and adds a deeper nuttiness.
    Make smaller cookies: Scoop 2 tbsp dough per cookie and reduce baking time by 3–4 minutes.

Storage

Room temperature: Store in an airtight container for up to 5 days.

Freezer: Freeze baked cookies or cookie dough balls for up to 2 months. Bake dough directly from frozen, adding 1–2 minutes.
Recipe created and formatted by Tinsuf. Enjoy these legendary, extra-chunky Cowboy Cookies!