The Ultimate Cowboy Cookies Recipe: Laura Bush's Texas Legacy
These award-winning Cowboy Cookies, made famous by Laura Bush, combine the best of traditional chocolate chip cookies with hearty additions like oats, pecans, and coconut. Perfect for bake sales, holiday gatherings, or storing in cookie jars, these generously-sized treats offer a delightful mix of textures and flavors in every bite.
Ingredients
- 3 cups 375g all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1½ cups 340g unsalted butter, softened
- 1½ cups 300g granulated sugar
- 1½ cups 300g packed light-brown sugar
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 3 cups 510g semisweet chocolate chips
- 3 cups 240g old-fashioned rolled oats
- 2 cups 160g sweetened flaked coconut
- 2 cups 240g chopped pecans
Instructions
- Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
- Cream butter and sugars until light and fluffy (3 minutes).
- Beat in eggs one at a time, then add vanilla.
- Gradually mix in dry ingredients until just combined.
- Fold in oats, chocolate chips, coconut, and pecans.
- Chill dough for 2 hours (recommended).
- Preheat oven to 350°F (175°C).
- Scoop 3-tablespoon portions onto parchment-lined baking sheets.
- Bake 15-17 minutes until edges are lightly browned.
- Cool 5 minutes on baking sheet, then transfer to wire rack.
Notes
- Store in airtight container for up to 5 days
- Freeze baked cookies up to 3 months
- Dough can be frozen in balls for fresh-baked cookies