Laura Bush’s Cowboy Cookies

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Laura Bush’s Cowboy Cookies: The Ultimate Thick, Chewy, Fully-Loaded Cookie Legend

If there is one cookie recipe that has earned its place in American baking history, it’s Laura Bush’s Cowboy Cookies—a colossal, flavor-packed creation famous for beating out Tipper Gore’s gingersnaps in the 2000 Family Circle Presidential Bake-Off. These cookies became an instant sensation, and decades later, they’re still celebrated as one of the greatest oversized homemade cookies ever baked.

Loaded with oats, pecans, chocolate chips, and coconut, these cookies deliver everything a perfect cookie should be: thick, chewy centers, crisp buttery edges, and a hearty texture that feels robust and unforgettable. Whether you’re preparing them for a cookie swap, potluck, holiday tray, or just to treat yourself at home, these cookies are guaranteed to impress.

Let’s dive into how to make the most iconic cookie recipe of all time — and why it continues to win hearts everywhere.

Why Laura Bush’s Cowboy Cookies Are Legendary

These cookies have developed a fan base for good reason. Every bite is a full sensory experience of rich flavors, satisfying textures, and irresistible sweetness.

1. Oversized Bakery-Style Goodness

These aren’t your average cookies. They’re big, thick, and bold — the Texas way.

2. Loaded With Mix-Ins

Oats, chocolate chips, pecans, and coconut come together to form a cookie that feels like a full dessert in every bite.

3. Perfect Texture

Buttery crisp edges. Soft, chewy center. Toasted nuts and coconut for extra depth.

4. Crowd-Pleasing Flavor

A beautiful blend of cinnamon, vanilla, caramel-like brown sugar, and chocolate makes these cookies impossible to resist.

5. Foolproof and Reliable

No fancy techniques required — just simple, classic baking that yields consistently delicious results.

Ingredients for Laura Bush’s Cowboy Cookies

Gather the following ingredients to create these thick, bakery-style giants:

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt

Wet Ingredients

  • 1½ cups (3 sticks) unsalted butter, softened
  • 1½ cups granulated sugar
  • 1½ cups packed light brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract

Mix-Ins

  • 3 cups old-fashioned rolled oats
  • 3 cups semisweet chocolate chips
  • 2 cups chopped pecans
  • 2 cups shredded sweetened coconut

These ingredients build layers of flavor and texture that define the Cowboy Cookie legacy.

How to Make Laura Bush’s Cowboy Cookies

Follow these steps for perfect results every time:

1. Mix Dry Ingredients

In a large bowl, whisk together:

  • Flour
  • Baking powder
  • Baking soda
  • Cinnamon
  • Salt

Set aside.

2. Cream the Butter and Sugars

In a separate large mixing bowl, beat the softened butter with granulated and brown sugar until fluffy and smooth.

3. Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Mix in vanilla extract.

4. Combine Wet and Dry Ingredients

Gradually add the dry mixture into the wet mixture. Mix until just combined—do not overmix.

5. Add the Mix-Ins

Fold in:

  • Oats
  • Chocolate chips
  • Pecans
  • Shredded coconut

The dough will be thick and chunky—this is exactly right.

6. Scoop the Dough

Use a large cookie scoop or ¼ cup measure to form oversized balls. Place them on a parchment-lined baking sheet, spacing well apart.

7. Bake

Bake at 350°F (175°C) for 14–17 minutes, or until the edges are golden and the centers look slightly underbaked.

8. Cool

Allow cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack. This helps them firm properly while staying perfectly soft inside.

Tips for Perfect Cowboy Cookies Every Time

Use Old-Fashioned Oats

These provide structure and chewiness. Avoid quick oats.

Toast Pecans for Extra Flavor

A few minutes in the oven enhances the nutty aroma.

Don’t Overbake

They should look slightly soft in the center when you remove them.

Chill the Dough (Optional)

Chilling prevents spreading and deepens flavor.

Size Matters

These cookies are meant to be big — smaller scoops won’t give the same signature texture.

Fun Variations to Try

Cowgirl Cookies

Swap the chocolate chips for white chocolate and add dried cranberries.

Trail Mix Cowboy Cookies

Add raisins, chopped dates, or dried cherries.

Chunky Texan Version

Use chopped dark chocolate chunks instead of chips.

Mocha Cowboy Cookies

Add 1 teaspoon espresso powder for a deeper, richer flavor.

How to Store and Freeze Cowboy Cookies

Room Temperature

Store in an airtight container for up to 1 week.

Freezing Dough

Scoop dough into balls, freeze, then store in freezer bags up to 3 months. Bake from frozen — just add 2–3 minutes.

Freezing Baked Cookies

Freeze baked cookies for up to 3 months. Thaw at room temperature.

Serving Suggestions

Laura Bush’s Cowboy Cookies are perfection on their own, but they pair beautifully with:

  • Ice-cold milk
  • Hot coffee
  • Vanilla or caramel ice cream
  • Holiday dessert boards
  • Party platters or lunchbox treats

Their rich, hearty texture makes them ideal for any celebration or cozy night in.

Final Thoughts

Laura Bush’s Cowboy Cookies are more than a recipe — they’re an American baking icon. Big, bold, and packed with flavor, they bring together the best textures and ingredients into one unforgettable cookie. Whether you’re baking them for nostalgia, tradition, or pure indulgence, this recipe guarantees warm, delicious results every time.

One bite and you’ll understand why these cookies became a national sensation — and why they continue to hold their legendary status.

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