Laura Bush’s cowboy cookies are loaded with chocolate, coconut, nuts, cinnamon and coconut. The result is a soft and chewy Texas sized treat full of flavor and texture.

Laura Bush's cowboy cookies on parchment paper lined surface with a few pecan halves and shredded coconut.

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Laura Bush’s Cowboy Cookies

Thick, chewy, and packed with texture, these cookies are a delicious blend of oats, shredded coconut, pecans, and chocolate chips, with a hint of cinnamon. If you enjoy seven layer bars, easy oatmeal cookies, or Levain Bakery-style chocolate chip cookies, these will hit the sweet spot.

Famously associated with former First Lady Laura Bush, this recipe gained popularity during the 2000 presidential campaign when it won Family Circle magazine’s cookie contest. Just one bite and you’ll fall in love with the hearty, satisfying, and completely irresistible flavor.

Why This Recipe Works

Ingredients for cowboy cookies laid out on a marble surface, including oats, chocolate chips, coconut, and pecans.

Find the full printable recipe with specific measurements below.

  • Unsalted butter: We’re using unsalted softened butter so we can control the amount of salt added to this recipe. If salted butter is all you have, adjust added salt to just 1/2 teaspoon.
  • Sugars: I use both granulated sugar and light brown sugar. The combination of granulated sugar and brown sugar adds sweetness plus caramelized sugar flavor and added moisture.
  • Baking staples: Large egg, vanilla extract, all-purpose flour, baking soda, sea salt.
  • Mix-ins: These cookies are stuffed with old-fashioned oats, semi-sweet chocolate chips, shredded coconut, and chopped pecans.

How to Make Cowboy Cookies

In a large bowl (or stand mixer with the paddle attachment), beat the butter and sugars together until creamy. Then mix in the egg and vanilla.

Combine wet ingredients.

In a blender or food processor, give the flour, 1/2 cup of oats, 1/4 cup of chocolate chips, baking soda, salt, and cinnamon a few quick pulses. You don’t want it totally smooth—just broken up a bit for extra texture.

Pulsing dry ingredients.

Form the cookie dough. Add the dry mixture to the wet mixture and mix until just combined. Fold in the mix-ins and the remaining oats and chocolate chips.

Combining cookie dough in a large measuring glass.

Use a large cookie scoop to drop dough onto a parchment-lined baking sheet, giving them a space to spread. Bake at 350°F for 6–8 minutes, or until edges are lightly golden.

Unbaked cookie dough balls.

Recipe Tips

  • If the dough is too soft or sticky, chill it for 15 minutes. This prevents cookies from spreading too much.
  • Use rolled oats, not quick oats, for the best texture and moisture.
  • Don’t over bake cowboy cookies. Remove from oven when edges are lightly golden. Centers will firm up as they cool.
  • For extra sweet and salty flavor, sprinkle with flaked sea salt before serving.
Close-up of a cowboy cookie with a bite taken out, revealing melted chocolate chips, oats, and pecans on a parchment background.

More bakery-style cookie recipes to try include chewy coconut chocolate chip cookies and chocolate chipless cookies!

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Cowboy cookies and pecans on the counter.

Laura Bush’s Cowboy Cookies

4.93 from 14 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 7 minutes
Cool Time: 40 minutes
Total Time: 1 hour 2 minutes
Servings: 24
Laura Bush's cowboy cookies are the size of Texas loaded with chocolate, coconut, nuts, cinnamon and coconut.
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Ingredients 

  • ½ cup unsalted butter , softened
  • ¾ cup light brown sugar , packed
  • ½ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 ⅓ cups all-purpose flour
  • 1 cup old fashioned oats , divided
  • 1 ½ cups semi-sweet chocolate chips , divided (more for topping, if desired)
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • ½ – 1 cup shredded coconut
  • ½ cup chopped pecans , more for tops if desired

Instructions

  • Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
  • Combine wet ingredients. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together 1/2 cup unsalted butter, 3/4 cup brown sugar, and 1/2 cup white sugar. Mix in 1 egg and 2 teaspoons vanilla.
  • Pulse. In a blender, pulse 1 1/3 cups flour, 1/2 cup oats, 1/4 cup chocolate chips, 1 teaspoon baking soda, 1/2 teaspoon salt and 1/2 teaspoon cinnamon a few times until oats and chocolate are broken.
  • Combine the pulsed flour mixture with the wet ingredients until just combined. Fold in the 1 cup shredded coconut, 3/4 cup chopped pecans, remaining 1/2 cup oats, and remaining 1 1/4 cup chocolate chips.
  • Using a large cookie scoop (or 2 Tablespoons), scoop the dough onto baking sheets. Flatten slightly with the back of a spoon. Add a few extra chocolate chips to the top, if desired. Bake 6 to 8 minutes, or until golden around the edges. The middle should be soft and will firm as they cool.
  • Let cool on baking sheet a few minutes before transferring to a cooling rack to cool completely. Store in a covered container up to 3 days.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Butter: Make sure to leave the butter out an hour before making or follow these tips on how to soften butter. If using salted butter, only use 1/2 teaspoon salt. 
Make ahead: This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.
Storage: Store baked cookies in an airtight container up to 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before enjoying, or leave at room temperature.
 

Nutrition

Serving: 1cookie, Calories: 292kcal, Carbohydrates: 37g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 19mg, Sodium: 103mg, Potassium: 165mg, Fiber: 3g, Sugar: 17g, Vitamin A: 142IU, Vitamin C: 0.1mg, Calcium: 27mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions and Variations

  • Nuts: Swap pecans for chopped walnuts or slivered almonds instead.
  • Chocolate chips: Use milk chocolate chips, white chocolate, or dark chocolate chips.
  • Dried fruit: You can add some dried fruit to the mix, like raisins, cranberries, or dried cherries.
  • Spices: Along with cinnamon add nutmeg, cardamom or ginger.
  • Extra flavor: If you want to go the extra mile, I’d suggest browning the butter. If you’ve ever had my brown butter chocolate chip cookies you’ll understand how much extra flavor it adds!

Recipe FAQs

Why are they called cowboy cookies?

Some say it’s because they were made to sustain cowboys during the day because of how hearty and filling they are. Others think it’s because they were invented during a time when the Wild Wild West was trending. Who knows why they are called what they’re called as long as we get to keep eating them.

Why did my cowboy cookies turn out dense?

The culprit is probably not measuring the flour correctly. It is super important in any baking recipe to make sure to use the right amount. The kitchen scale is the most accurate way, but if you don’t have one, knowing how to measure flour without a scale is key. Otherwise, you’ll end up using too much leaving your cookies dense and dry.

How to store leftover cookies?

To keep the cowboy cookies nice and moist, store them in an airtight container at room temperature for up to 3 days. No need to refrigerate them.

Can I freeze cookies?

Yes, to freeze baked cookies, cool completely then place them in a freezer-safe bag or container and storing frozen for up to 3 months. Separate the layers with parchment paper so that they don’t stick together when frozen. Thaw on counter or overnight in the refrigerator.

You can also freeze the cookie dough balls. Flash freeze until hard then store in a freezer safe bag for up to 3 months. Bake from frozen increasing baking time if needed.