These delicious cowboy cookies are packed with all the tasty goods! Rolled oats, coconut flakes, chopped pecans, and chocolate chips make this cookie recipe full of yummy flavors and textures.
Laura Bush Cowboy Cookies
Cowboy cookies first came to be in 2000 when former First Lady Laura Bush created this sweet treat during a political bake-off for Bush-Gore presidential campaign.
Family Circle magazine had each of the candidates’ wives make a cookie recipe and asked readers to vote on their favorite, and Laura Bush’s cowboy cookies were the winner!
These delicious cookies are stuffed with wonderful chocolatey and nutty flavors, making this unique cookie a great addition for any occasion, any time of year. That said, it’s no wonder they’re a winning cookie!
Why You’ll Love this Cowboy Cookies Recipe:
- Customizable: It’s so easy to make this cowboy cookie recipe your own. From swapping out the pecans for walnuts or chocolate chips for butterscotch chips, the options are endless!
- Great Taste: The combination of chocolate chips, oats, pecans, coconut, and vanilla gives these cookies layers and layers of flavor!
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How to Make Cowboy Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven to 350°F and line two large baking sheets.
- Add the butter and brown sugar to the bowl of a stand mixer and beat according to instructions below (in the recipe card).
- Next, add the wet ingredients and mix to combine. Then add the dry ingredients. Mix again until just combined.
- Fold the chocolate chips, shredded coconut, and chopped pecans into the cookie dough.
- Scoop out balls of cookie dough and place them on the prepared baking sheets. Bake for 12-14 minutes.
- Allow the cookies to cool before serving. Enjoy your cowboy cookies!
Ingredient Notes
- Butter: The base of our cookies – it adds richness and helps hold the cookies together.
- Brown Sugar: Sweetens the cookies. I’m using light brown sugar because it results in a chewier cookie than granulated sugar.
- Egg: Helps bind the cookies together.
- Vanilla: Enhances the sweetness and flavor of the chocolate and coconut.
- Oats: Give the cookies great texture. I like old-fashioned oats, but quick-cook oats would work too.
- Flour: Gives the cookies structure and helps ensure that they don’t spread too much while baking.
- Baking Soda: Helps the cookies stay soft and chewy.
- Mix-Ins: I’m using chocolate chips, coconut, and pecans as my add-ins but you could use anything you like– change up the nuts, add mini M&Ms, etc.
Cowboy cookies are oatmeal cookies with chocolate chips, roasted pecans, and sweetened flaked coconut.
There are a few possible explanations for the name of these cookies. The first is that cowboy cookies were invented in Texas, the home of many cowboys. The second is that they were a favorite among cowboys for their ability to withstand long days in a saddlebag.
In the early 1990s, Family Circle Magazine began hosting a political bake-off during election years. In 2000, Laura Bush debuted her Texas Governor’s House Cowboy Cookies, which won the hearts of voters nationwide. In a way, she put cowboy cookies on the map!
You sure can! You could also use almonds, cashews, or peanuts.
I recommend old-fashioned oats for the chewiest texture, but you can also use quick oats.
Make sure to measure your flour using the spoon and level method to ensure that you don’t add too much flour to these cookies. Too much flour could cause them to become dry and crumbly.
Recipe Tips and Tricks
- Make sure your oven is set at the proper temperature. An oven that is too hot will quickly melt the butter in the cookie dough, creating flat cookies.
- Don’t overmix your cookie dough! Cream the butter and sugar until just combined. The same goes for whipping the cookie dough. Otherwise, the dough will collapse as they bake.
Make Ahead Instructions
These cowboy cookies can be made up to 1 day in advance and stored in an airtight container at room temperature until ready to serve.
The cookie dough can be made in advance and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Bake directly from the refrigerator or freezer, adding 1-2 minutes to the final baking time.
Storage Instructions
Store leftover cowboy cookies in an airtight container or Ziplock bag at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing Instructions
Freeze cowboy cookies in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 1 month. Let thaw at room temperature before enjoying.
Variations
- You can use unsalted butter in this recipe if you prefer.
- For less chewy cookies, use granulated sugar in place of the brown sugar.
- You can use quick oats in place of the old-fashioned oats, but this may lead to drier cookies.
- Feel free to use whatever kind of baking chips you like, such as milk, dark, white chocolate, butterscotch, caramel, or peanut butter.
- You can use unsweetened coconut, but this may lead to drier, crumblier cookies.
- Feel free to use your favorite nut in place of the pecans, such as walnuts, cashews, almonds, or peanuts.
Tips for the Best Cowboy Cookies
- Toast the coconut and/or nuts at 350°F for 5-7 minutes for a richer tasting cookie.
- Feel free to increase/reduce the chocolate chips and/or coconut by up to ½ cup.
- Do not overmix the cookie dough; otherwise, you may end up with flat, tough cookies.
- If your dough is sticky or your cookies are spreading too much, place the dough in the refrigerator for 15-20 minutes to chill.
- Take the cookies out of the oven as soon as the edges start to brown. The centers may look underdone, but that is okay; they’ll finish cooking as they cool on the baking sheet.
We hope you enjoy these special cowboy cookies! This recipe is so fun as there are many ways to alter it and make it your own.
If you changed any ingredients in this recipe, let us know in the comment below!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Cowboy Cookies
Ingredients
- ½ cup salted butter 113 grams, room temperature (1 stick)
- 1 cup light brown sugar 213 grams
- 1 large egg 50 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 1¼ cups old fashioned oats 125 grams
- ¾ cup all-purpose flour 90 grams
- ½ teaspoon baking soda 3 grams
- ½ cup semisweet chocolate chips 85 grams
- ½ cup sweetened shredded coconut 43 grams
- ½ cup chopped pecans 57 grams
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Stand Mixer
Instructions
- Preheat oven to 350°F and line 2 large baking sheets with parchment paper. Set aside.
- Add the butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined, about 2 minutes.½ cup salted butter, 1 cup light brown sugar
- Add the egg and vanilla extract. Mix to combine. Scrape down the sides of the bowl if needed.1 large egg, 1 teaspoon pure vanilla extract
- Add the oats, flour, and baking soda. Mix again until just combined (don’t overmix).1¼ cups old fashioned oats, ¾ cup all-purpose flour, ½ teaspoon baking soda
- Gently fold in the chocolate chips, shredded coconut, and chopped pecans, making sure not to break up the nuts too much.½ cup semisweet chocolate chips, ½ cup sweetened shredded coconut, ½ cup chopped pecans
- Scoop out 2-tablespoon-sized balls and place them on the prepared baking sheets. Make sure to place them at least 2 inches apart, as the cookies will spread while baking.
- Bake for 12-14 minutes, or until the cookies are just set and beginning to brown around the edges.
- Allow the cookies to cool completely on the pan before serving.
Notes
- You can use unsalted butter in this recipe if you prefer.
- For less chewy cookies, use granulated sugar in place of the brown sugar.
- You can use quick oats in place of the old-fashioned oats, but this may lead to drier cookies.
- Feel free to use whatever kind of baking chips you like, such as milk, dark, white chocolate, butterscotch, caramel, or peanut butter.
- You can use unsweetened coconut, but this may lead to drier, crumblier cookies.
- Feel free to use your favorite nut in place of the pecans, such as walnuts, cashews, almonds, or peanuts.
- Toast the coconut and/or nuts at 350°F for 5-7 minutes for a richer tasting cookie.
- Feel free to increase/reduce the chocolate chips and/or coconut by up to ½ cup.
- Do not overmix the cookie dough; otherwise, you may end up with flat, tough cookies.
- If your dough is sticky or your cookies are spreading too much, place the dough in the refrigerator for 15-20 minutes to chill.
- Take the cookies out of the oven as soon as the edges start to brown. The centers may look underdone, but that is okay; they’ll finish cooking as they cool on the baking sheet.
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