clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up image of stack of cowboy cookies with glass of milk.

Laura Bush’s Cowboy Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 19 reviews


Jumbo, soft, chewy cookies with absolutely delicious flavours in this super easy cookie recipe from former First Lady Laura Bush.  


3 cups all-purpose flour

1 tbsp. baking powder

1 tbsp. baking soda

1 tbsp. ground cinnamon

1 tsp. salt

1 and 1/2 cups butter, softened at room temperature

1 and 1/2 cups granulated sugar

1 and 1/2 cups light brown sugar, packed lightly

3 eggs

1 tbsp. vanilla

3 cups semisweet chocolate chips

3 cups rolled oats (quick oats)

2 cups sweetened flake coconut

2 cups chopped pecans


  1. Preheat oven to 350°F.
  2. In an extra-large mixing bowl, combine all-purpose flour, baking powder, baking soda, cinnamon and salt. Stir well to combine, then set aside.
  3. Beat butter on medium speed for one minutes until mixture is smooth and creamy.
  4. Gradually add in granulated sugar and brown sugar.
  5. Add in eggs, one at a time, beating for 30 seconds after each.
  6. Beat in vanilla.
  7. In the large mixing bowl that has the dry ingredients, add in wet ingredients and stir well to combine. Use a wooden spoon or clean hands to mix in.
  8. Add chocolate chips, oats, coconut and pecans. (again, this is easier with clean hands).
  9. Use a quarter cup scoop or measuring cup and drop onto ungreased baking sheet. Leave three inches between the cookies to allow for spreading.
  10. Bake in 350°F degree F oven 13 to 18 minutes, until edges are lightly browned. Rotate sheets halfway through baking.  I took my cookies out at the 17 minute timer when the middles were still soft. Let them cool for one to two minutes on the cookie sheet, then transfer to a cooling rack.


  1. Storage: These cookies remained fresh and chewy in a covered container for up to five days.
  2. Freezing: These cookies can be frozen by layering them in a freezer-safe container for up to two months.
  3. Freezing the cookie dough to bake later: Store them in a freezer-safe container for up to two months. You can also freeze the dough and bake them later. Measure cookies using a 1/4 cup scoop, place the balls on a flat baking sheet in the freezer for 30 minutes, then place them in Ziplock freezer bags. You will need to add a few extra minutes to the baking time.
  4. Use a stand mixer or electric mixer for the first part of the recipe when you mix the butter, sugars, eggs and vanilla.  Then, transfer it to an extra-large mixing bowl and complete the mixing by hand. The amount and density of the ingredients can be too much for your stand mixer to handle. 
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Category: Cookies
  • Method: Oven Baked
  • Cuisine: American


  • Serving Size: 1 extra-large cookie
  • Calories: 431
  • Sugar: 35 g
  • Sodium: 231.5 mg
  • Fat: 23 g
  • Saturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 53.6 g
  • Fiber: 4.1 g
  • Protein: 5.5 g
  • Cholesterol: 43 mg