Laura Bush’s Cowboy Cookies
Laura Bush’s Cowboy Cookies are a delicious mix of chewy oats, rich chocolate chips, crunchy nuts, and a little surprise with coconut flakes. These cookies have a bit of everything,…
Tip: save now, cook later.Laura Bush’s Cowboy Cookies are a delicious mix of chewy oats, rich chocolate chips, crunchy nuts, and a little surprise with coconut flakes. These cookies have a bit of everything, making each bite full of texture and flavor. They are sweet without being too much, and the combination is just perfect for a treat that feels both homey and a little special.
I love making these cookies when I want something that’s a crowd-pleaser because everyone seems to enjoy the variety of ingredients in one cookie. I usually bake a big batch and share them at family gatherings or bring some to friends. A little tip I have is to chill the dough for a while before baking—it really helps the cookies keep their shape and makes the flavors blend even better.
One of my favorite ways to enjoy these cookies is with a cold glass of milk or a cup of hot tea on a lazy afternoon. They remind me of simple times and good company, and I find that they’re perfect for sharing stories or just enjoying a quiet moment. You can tell they’re made with care and a little bit of Texas charm, making every bite feel like a warm hug.
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for these cookies, giving structure. You can try whole wheat flour for a nuttier taste, but it may make cookies a bit denser.
Butter: Unsalted butter adds richness and helps create a chewy texture. Softened butter is key for proper mixing. For dairy-free, swap with vegan butter sticks.
Oats: Old-fashioned rolled oats provide chewiness and heartiness. Instant oats won’t work here—they get too soft and change the cookie’s texture.
Nuts: Pecans or walnuts add crunch. Feel free to swap for almonds or your favorite nuts. Toasting them lightly before adding amps up their flavor.
Chocolate Chips & Butterscotch Chips: Semi-sweet chips balance sweetness; you can use milk or dark chocolate too. The butterscotch chips are optional but add a nice buttery note.
Coconut: Sweetened shredded coconut adds chew and subtle sweetness. Unsweetened works if you prefer, or leave it out for a simpler cookie.
How Do You Get Cookies That Stay Chewy and Don’t Spread Too Much?
Keeping the cookies chewy requires a few simple steps:
- Use softened butter, not melted: Soft butter creams with sugar creating air pockets for fluffiness without spreading too thin.
- Don’t overmix dough: Mix until the dry ingredients just combine to avoid tough cookies.
- Chill the dough: Cooling the dough for 30 minutes to an hour helps control spread during baking.
- Watch baking time: Take cookies out when edges start to brown but centers look slightly soft; they’ll firm as they cool.
- Space cookies well: Leave enough room on baking sheets to avoid cookies running into each other.
Following these tips makes the cookies chewy, thick, and full of texture every time!
Equipment You’ll Need
- Mixing bowls – you’ll need one for dry ingredients and another for wet to keep things organized.
- Electric mixer or sturdy spoon – makes creaming butter and sugars easy and smooth.
- Measuring cups and spoons – for accurate ingredient amounts to get perfect cookie texture.
- Baking sheets – flat, rimmed sheets help cookies bake evenly without spilling.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup simple.
- Spoon or cookie scoop – to drop even-sized dough dollops for uniform baking.
- Wire cooling rack – lets cookies cool evenly and stay crisp outside while soft inside.
Flavor Variations & Add-Ins
- Swap pecans for chopped walnuts or almonds to change up the nutty crunch depending on your preference.
- Use white chocolate chips instead of semi-sweet for a sweeter, creamier bite.
- Add a pinch of cinnamon or a dash of espresso powder to boost flavor depth and warmth.
- Include dried cherries or raisins for a chewy, fruity contrast that pairs well with the chocolate.
Laura Bush’s Cowboy Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup chopped pecans or walnuts
- 1 cup sweetened shredded coconut
- 1 cup semi-sweet chocolate chips or chunks
- 1/2 cup butterscotch chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 to 12 minutes to bake each batch. Cooling time adds an extra 5 minutes per batch, so overall you should set aside about 30 to 40 minutes to make these tasty cowboy cookies from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Dry Ingredients:
First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking. In a medium bowl, mix together the flour, baking soda, and salt. Set this bowl aside for later.
2. Cream Butter and Sugars:
In a large bowl, use an electric mixer or a sturdy spoon to beat the softened butter with both the granulated sugar and the brown sugar. Keep beating until the mixture is creamy and fluffy, which helps make your cookies tender.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to add lovely flavor to your cookie dough.
4. Combine Wet and Dry Ingredients:
Gradually add your flour mixture to the wet ingredients, stirring gently and just mixing until everything is combined. Overmixing can make cookies tough, so stop when you don’t see any flour streaks.
5. Add the Oats, Nuts, and Chips:
Fold in the oats, chopped nuts, shredded coconut, chocolate chips, and butterscotch chips (if using). Mix just enough to spread the ingredients evenly throughout the dough.
6. Shape and Bake:
Use a spoon or cookie scoop to drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each one. Bake in your preheated oven for 10 to 12 minutes, or until the edges turn golden and the centers look set but still soft.
7. Cool and Serve:
Once baked, let the cookies cool on the baking sheet for 5 minutes to set up, then transfer them to a wire rack to cool completely. Enjoy with a glass of milk, tea, or coffee for a comforting treat!
Can I Use Frozen Butter for the Dough?
It’s best to use softened butter for this recipe to ensure the sugars cream properly, giving your cookies the right texture. If your butter is frozen, let it thaw at room temperature until soft but not melted before using.
Can I Substitute Nuts or Leave Them Out?
Absolutely! You can swap pecans for walnuts, almonds, or your favorite nuts. If you have a nut allergy or prefer nut-free cookies, simply omit them—the cookies will still taste great, just a bit less crunchy.
How Should I Store Leftover Cowboy Cookies?
Store leftovers in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months. Thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Yes! Chilling the dough in the refrigerator for 1 to 2 hours (or even overnight) can improve the flavor and prevent the cookies from spreading too much while baking. Just let the dough sit at room temperature for a few minutes before scooping.
