Laura Bush Cowboy Cookies Recipe: The Legendary Chunky, Chewy Bake Everyone Fights Over

If your cookie jar has been a graveyard of boring biscuits, this is your plot twist. Laura Bush’s cowboy cookies are the heavyweight champs—big, bold, and unapologetically loaded. We’re talking oats, chocolate, pecans, coconut, and a texture that snaps, chews, and melts in the same bite.

Bake these once and watch your kitchen become the neighborhood’s happiest traffic jam. Ready to level up your cookie game so hard your friends start “dropping by” unannounced?

Why You’ll Love This Recipe

Maximalist flavor, zero compromise: Chocolate chips, toasted pecans, oats, and coconut stack layers of flavor that taste like three desserts at once.
Stays chewy for days: The oats and brown sugar keep these cookies soft and chewy even on day three—if they last that long.
Big batch brilliance: The original recipe makes a crowd-sized stash. Perfect for bake sales, school events, or feeding your inner cookie monster.
One-bowl friendly (mostly): Classic creaming method, simple ingredients, no fancy gear required.
Customizable: Swap nuts, change chips, tweak spices—this dough is your playground.

Shopping List – Ingredients

Unsalted butter: 1 cup (2 sticks), softened
Granulated sugar: 1 cup
Light brown sugar: 1 cup, packed
Large eggs: 2
Vanilla extract: 2 teaspoons
All-purpose flour: 2 cups
Baking powder: 1 teaspoon
Baking soda: 1 teaspoon
Fine sea salt: 1/2 teaspoon
Ground cinnamon: 1 teaspoon (optional but classic)
Old-fashioned rolled oats: 2 cups
Semisweet chocolate chips: 1 1/2 cups
Sweetened shredded coconut: 1 cup
Pecans: 1 cup, toasted and chopped

Optional add-ins: Espresso powder (1/2 teaspoon), flaky salt for finishing, or a mix of chips (milk, dark, white).

Step-by-Step Instructions

Prep the stage: Preheat oven to 350°F (175°C).
Line two baking sheets with parchment. Toast the pecans on a dry pan or in the oven for 6–8 minutes until fragrant; cool and chop.
Cream the butter and sugars: In a large bowl, beat softened butter with granulated and brown sugars for 2–3 minutes until fluffy. This builds air and structure—don’t rush it.
Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla until smooth and glossy.
Whisk the dry team: In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
This prevents clumps and ensures even lift.
Combine gently: Add dry ingredients to wet and mix on low just until you see no dry streaks. Overmixing = tough cookies (and not in a good way).
Fold in the chunky magic: Stir in oats, chocolate chips, coconut, and pecans until evenly distributed. The dough will be thick and rugged—perfect.
Chill (quickly): For thicker cookies, chill the dough 20–30 minutes.
If you’re impatient, you can bake right away, but they’ll spread a touch more.
Scoop like you mean it: Use a 2-tablespoon scoop (or golf-ball size) and space 2 inches apart. For the iconic look, keep them generous.
Bake: 10–12 minutes, until edges are golden and centers look just set. They’ll continue to firm as they cool.
If you like crispier, go 1–2 minutes longer.
Finish strong: Cool on the sheet 5 minutes, then move to a rack. Optional: sprinkle with flaky salt while warm for that sweet-salty flex.

Preservation Guide

Room temp: Store in an airtight container up to 4–5 days. Slip a slice of bread in the container to keep them soft (science, not sorcery).
Freezing baked cookies: Freeze in a single layer, then bag.
Keeps great for 2–3 months. Thaw at room temp or rewarm at 300°F for 3–4 minutes.
Freezing dough: Scoop dough balls onto a tray, freeze until solid, then bag. Bake from frozen at 350°F, adding 1–2 minutes to the timer.
Avoid the fridge: Refrigeration dries cookies out fast.
Either room temp or freeze—middle ground is a trap, IMO.

Nutritional Perks

Oats = fiber and chew: Old-fashioned oats bring soluble fiber and a satisfying texture. Your stomach will thank you.
Pecans add good fats: Heart-friendly monounsaturated fats plus minerals and antioxidants.
Dark chocolate wins: If you use semisweet or darker chips, you’ll score flavanols along with the indulgence.
Real butter, real flavor: Butter provides richness and fat-soluble vitamins. Balance is the name of the game.

Estimate (per cookie, 2-tbsp scoop): ~220–260 calories, 12g fat, 30g carbs, 3–4g protein.

Ballpark, not a lab report.

Pitfalls to Watch Out For

Overmixing the dough: Tough cookies come from overworking gluten. Mix just until combined after adding flour.
Skipping the toast: Untoasted pecans are fine, but toasted pecans are elite. The aroma alone is worth the extra 8 minutes.
Baking too long: They should look slightly underdone in the center when you pull them.
They set as they cool—trust the process.
Wrong oats: Use old-fashioned rolled oats, not instant. Instant makes the texture sandy and sad.
Warm sheets, big spread: If you reuse hot baking sheets, the dough melts too fast. Let sheets cool or rotate fresh ones.

Variations You Can Try

Trail Boss Special: Swap half the chocolate chips for chopped dark chocolate and add 1/2 teaspoon espresso powder.
Texas Heat: Add a pinch of cayenne and swap pecans for smoked almonds.
Sweet, spicy, and slightly smoky—yes, please.
Salted Caramel Crunch: Stir in 1/2 cup toffee bits and finish with flaky sea salt.
PB Rodeo: Replace 1/2 cup butter with 1/2 cup creamy peanut butter, and use peanut butter chips plus chocolate chips.
Tropical Twist: Use macadamias instead of pecans and toss in dried pineapple or mango (1/2 cup).
Gluten-Free Lane: Use a 1:1 gluten-free flour blend and certified GF oats. Chill the dough 30 minutes for best structure.
Smaller Batch: Halve all ingredients; keep baking times the same. Your self-control will appreciate it.

FAQ

What makes Laura Bush’s cowboy cookies different from standard chocolate chip cookies?

They’re bigger, heartier, and loaded with extras—oats, coconut, and pecans—so you get layers of texture and flavor.

Think bakery-style chew with trail mix energy.

Do I have to use coconut?

No. You can omit it, but it adds moisture, sweetness, and a little chew. If skipping, consider adding 1–2 tablespoons of milk to keep the dough from drying out.

Can I make these cookies smaller?

Absolutely.

Use a 1-tablespoon scoop and bake 8–9 minutes. They’ll be more bite-sized but still chewy champs.

Why chill the dough?

Chilling helps control spread and intensifies flavor as the flour hydrates. FYI, even 20 minutes can make a noticeable difference.

How do I keep the cookies thick and chewy?

Measure flour correctly (spoon and level), chill the dough, and pull them when edges are set but centers are soft.

Cool on the sheet for 5 minutes before transferring.

Can I use walnuts instead of pecans?

Yes, swap 1:1. Toast them first for best flavor, and chop to a similar size to keep the texture consistent.

What if I only have quick oats?

You can use them in a pinch, but the texture will be softer and denser. Reduce the oats by 2–3 tablespoons to compensate.

How do I prevent cookies from going stale?

Store airtight with a slice of bread or a piece of apple peel (short-term).

Refresh slightly stale cookies in a 300°F oven for 3 minutes.

Can I make the dough ahead?

Yes. Refrigerate up to 48 hours tightly covered or freeze portioned dough balls for up to 3 months. Bake from chilled or frozen with minimal time adjustments.

Are these good for mailing?

They’re excellent shippers.

Wrap pairs of cookies back-to-back, then seal in bags and cushion in a tin. Choose slightly underbaked ones so they stay soft on arrival.

In Conclusion

The Laura Bush cowboy cookies recipe isn’t just a bake—it’s a flex. Big, bold, and wildly satisfying, these cookies turn casual snackers into fanatics and routine afternoons into party mode.

Master the basics, play with the mix-ins, and you’ll have a signature cookie that’s both timeless and wildly craveable. Bake a batch and watch them disappear—no “marketing” required.