Laura Bush’s Cowboy Cookies

Laura Bush’s Cowboy Cookies are a legendary American cookie that rose to fame during the 2000 presidential election. These big, bold cookies packed with oats, chocolate chips, coconut, and pecans were Laura Bush’s entry in the Family Circle Presidential Bake-Off—and they beat Tipper Gore’s gingersnaps hands-down. I love how each bite delivers a mix of chewy, crunchy, and sweet textures that make it hard to eat just one.

Why I Love This Recipe

I always come back to this recipe when I want a cookie that does more than just satisfy a sweet tooth. I like the texture from the oats and nuts, the richness from the butter and chocolate, and the hint of cinnamon that warms every bite. This recipe also makes a big batch—perfect for bake sales, holiday trays, or freezing for future cravings.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• 1 tablespoon baking soda

• 1 tablespoon ground cinnamon

• 1 teaspoon salt

• 1 ½ cups (3 sticks) unsalted butter, room temperature

• 1 ½ cups granulated sugar

• 1 ½ cups packed light brown sugar

• 3 large eggs

• 1 tablespoon vanilla extract

• 3 cups semisweet chocolate chips

• 3 cups old-fashioned rolled oats

• 2 cups sweetened shredded coconut

• 2 cups chopped pecans

Directions

1. I start by preheating my oven to 350°F (175°C). I line my baking sheets with parchment paper to make cleanup easy.

2. In a large bowl, I whisk together the flour, baking powder, baking soda, cinnamon, and salt.

3. In a separate large bowl, I beat the butter and both sugars together until creamy and smooth.

4. I add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

5. Gradually, I blend in the dry ingredients until just combined.

6. I stir in the chocolate chips, oats, coconut, and pecans using a wooden spoon or spatula.

7. Using a cookie scoop or two spoons, I drop dough balls (about 2 tablespoons each) onto the prepared baking sheets, spacing them a couple of inches apart.

8. I bake the cookies for 15 to 17 minutes, or until the edges are golden brown. They might look a little soft in the center, but they firm up as they cool.

9. I let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack.

Servings and Timing

This recipe makes about 3 dozen large cookies. Prep time is around 20 minutes, and bake time is about 15 to 17 minutes per batch.

Variations

• I sometimes swap the pecans for walnuts or chopped almonds depending on what I have.

• For a tropical twist, I like to add a few tablespoons of dried pineapple or mango.

• If I want a little extra spice, I’ll add a pinch of nutmeg or ginger with the cinnamon.

• To make it slightly healthier, I’ve reduced the sugar by about ¼ cup each without much change in taste.

• For a gluten-free version, I use a 1-to-1 gluten-free flour blend and make sure the oats are certified gluten-free.

Storage/Reheating

I keep these cookies in an airtight container at room temperature for up to 5 days. To freeze, I let them cool completely and place them in a freezer-safe bag for up to 3 months. When I want to enjoy one, I let it thaw at room temperature or warm it in the microwave for about 10 seconds for a just-baked feel.

FAQs

What makes cowboy cookies different from chocolate chip cookies?

Cowboy cookies are heartier—they include oats, coconut, and nuts in addition to chocolate chips, giving them more texture and richness than classic chocolate chip cookies.

Can I make the dough ahead of time?

Yes, I often make the dough a day ahead and chill it in the refrigerator. Chilled dough also tends to produce thicker cookies.

Do I need to toast the pecans?

It’s optional, but I like to toast them lightly to bring out their nutty flavor before mixing them into the dough.

Can I reduce the sugar?

Yes, I’ve reduced both the white and brown sugar by ¼ cup each with good results. The cookies are still delicious and slightly less sweet.

How do I keep the cookies soft?

I make sure not to overbake them and store them in an airtight container with a slice of bread to help retain moisture.

Conclusion

Laura Bush’s Cowboy Cookies are more than just a cookie—they’re a celebration of everything I love in a homemade treat. Chewy, chunky, chocolatey, and totally satisfying, these cookies are a crowd-pleaser every time I bake them. Whether I’m sharing them at a gathering or freezing them for later, I know they’ll always hit the spot.

Would you like me to turn this into a downloadable PDF or styled web article?