Laura Bush's Cowboy Cookies

this recipe!

Where do I begin with Laura Bush's Cowboy Cookies. These cookies are by far, one of the most delicious cookies when they are warm from the oven.

Loaded with oatmeal, coconut, chocolate chips and pecans, these cookies have a lot of ingredients!

The famous cowboy cookie recipe was published in Family Circle Magazine and I found the reprinted recipe at Southern Living Magazine.

It's no surprise that First Lady Laura Bush won the contest in Family Circle Magazine with this recipe!

I followed the recipe exactly and it does not need any adjustments! They are jumbo, chewy, delicious melty chocolate chip cookies.

Straight from the oven with a glass of milk is how you will want to experience your first one. I'm going to experiment with adding in peanut butter into a batch one day. I bet that would be tasty!! Thank you Mrs. Bush! This is a family favourite cookie.

If you're a cookie lover, then you will want to check out my other oatmeal cookie recipes. Whether you're looking for an easy oatmeal cookie recipe or something different with oatmeal, white chocolate and dried cranberries, you're going to love them all!

Looking for a classic chocolate chip cookie or a similar oatmeal chocolate chunk recipe? We've got you covered!

You can find the full list of ingredients in the recipe card at the bottom of this post. Here are a few notes.

• Butter - should be softened at room temperature. Take it out of the refrigerator 30-60 minutes before you start the recipe.
• Eggs - should be at room temperature as well. Take them out of the refrigerator 40-60 minutes before you begin. Also, large, Grade A eggs is what I recommend.
• Pecans - I stuck with the recipe and used pecan and they were delicious. You could also substitute walnuts.
• Flake Coconut - really adds a nice texture and flavour in this recipe. If you're not a fan, you could leave it out and still have a very tasty cookie!
• Cinnamon - just a note about the cinnamon. Do not leave it out! it is not overpowering in the recipe and gives a subtle layer of flavour that is not distinguishable as cinnamon but SO good!
• Chocolate Chips - this recipe called for semisweet chocolate chips. I used half of the darker chocolate chips mixed in.
• Brown sugar - I used light-brown sugar in this recipe. I've also made them with dark brown sugar and they tasted great as well!

I recommend mixing the wet ingredients using a stand mixer or hand mixer, then mixing the remaining add-ins by hand.

Preheat oven to 350°F.

You can use ungreased baking sheets in this recipe.

This is a heavy workout for your stand mixer and the ingredients would barely fit in the stand mixer bowl.

I used the largest mixing bowl I had and it worked out perfectly! An 8-quart bowl which is 32 cups is ideal. These are not 'large cookies' and they will not fit in a 'large bowl'.

These cookies are jumbo, Texas-sized oatmeal cookies. A smaller bowl just won't cut it!

In an extra-large mixing bowl, combine all-purpose flour, baking powder, baking soda, cinnamon and salt. Stir well to combine, then set aside.

In the bowl of stand mixer, beat butter on medium speed for one minutes until mixture is smooth and creamy.

Gradually add in granulated sugar and brown sugar.

Add in eggs, one at a time, beating for 30 seconds after each.

Beat in vanilla.

To the large mixing bowl that has the flour mixture, add in wet ingredients and stir well to combine. Use a wooden spoon or clean hands to mix in.

Add chocolate chips, oats, coconut and pecans.

Use a quarter cup scoop or measuring cup and drop one quarter cup of dough onto onto ungreased baking sheets. Leave three inches between the cookies to allow for spreading.

Position oven racks in the centre of the oven.

Bake in 350°F degree F oven 13 to 18 minutes, until edges are golden brown. Rotate sheets halfway through baking.

For crisp edges, you can leave them in a few extra minutes.

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.

(For smaller cookies, reduce baking time)

These cookies stay fresh and chewy in an airtight container for up to five days.

Cookies can be frozen by layering them in a freezer-safe container for up to two months.

• bake these cookies in the centre of the oven. I recommend baking them one cookie sheet at a time for even baking.
• rotate sheets halfway through baking for even cooking.
• mix the wet ingredients with a mixer or stand mixer, then mix the wet and dry ingredients together with clean hands or a wooden spoon.
• this may seem like a big batch of cookies. You could cut the recipe in half, but then you wouldn't be able to share them because they are THAT good!

Several sources stated that Cowboy Cookies got their name from the days when cowboys would enjoy cookies out on the trail. These would be the ideal cookie for the trail, or backpacking or hiking. They travel well and are so filling!

Yes! Store them in a freezer-safe container for up to two months. You can also freeze unbaked cookie doughand bake the cookies later. Measure cookies using a ¼ 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.

Oatmeal Apple Cookies

Hot Chocolate Cookies with Homemade Marshmallow Fluff

Iced Oatmeal Cookies

Whipped Chocolate Chip Shortbread

Did you enjoy this recipe? Please take a moment to comment below and give it a five-star recipe rating. I would love to hear from you! Subscribe to join the community and receive regular updates straight to your inbox! Let's connect via Facebook, Instagram & Pinterest!