These Cowboy Cookies — famously shared by former First Lady Laura Bush — are a hearty, crowd-pleasing treat. Loaded with chocolate chips, rolled oats, coconut, and pecans, they’re thick, chewy, and incredibly satisfying. Ideal for bake sales, holidays, or simply pairing with a cold glass of milk, they’re a classic for a reason.

Laura Bush’s Cowboy Cookies

Ingredients

Ingredient	Quantity
All-purpose flour	3 cups
Baking powder	1 tablespoon
Baking soda	1 tablespoon
Ground cinnamon	1 tablespoon
Salt	1 teaspoon
Butter, room temperature	1 ½ cups (3 sticks)
Granulated sugar	1 ½ cups
Light-brown sugar, packed	1 ½ cups
Eggs	3
Vanilla extract	1 tablespoon
Semisweet chocolate chips	3 cups
Old-fashioned rolled oats	3 cups
Sweetened flake coconut	2 cups
Chopped pecans	2 cups

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Instructions

1. Preheat & Prep Dry Mixture

Set your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt, then set aside.

2. Cream the Butter & Sugars

In a separate large mixing bowl, beat the softened butter until smooth. Add both the granulated and light-brown sugars gradually, blending until fluffy. Add the eggs one at a time, beating well after each one, then stir in the vanilla.

3. Combine & Add Mix-Ins

Pour the dry mixture into the wet ingredients and mix on low just until incorporated. Fold in the chocolate chips, rolled oats, coconut, and pecans until evenly mixed throughout the dough.

4. Shape & Bake

Scoop out ¼-cup portions of dough and place them on an ungreased baking sheet, spacing each mound about 3 inches apart. Bake for 15–17 minutes, rotating the pan halfway through, until the edges are lightly golden.

5. Cool & Serve

Transfer the cookies to a wire rack and allow them to cool completely before serving. Enjoy these thick, flavorful classics!