Thank you so much for stopping by—you’re in for a treat! Today, I’m sharing a vibrant twist on beloved cowboy cookies, inspired by none other than Laura Bush’s classic version. These are soft, chewy, full of crunch, and absolutely packed with love and flavor. If you enjoy hearty, buttery cookies with rich mix-ins, this recipe is calling your name! Want more deliciousness in your inbox? Be sure to subscribe for regular recipes and kitchen stories by email.
Overview of Recipe Content
What this recipe is
These Laura Bush–inspired cowboy cookies are rustic, chunky drop cookies with oats, sweet and salty mix-ins, and a buttery, cinnamon-kissed base. They’re perfect for afternoon snacks or office potlucks.
Why you’ll love it
- Textural joy—chewy oats, crisp nuts, melty chocolate chunks.
- Comfortingly spiced with cinnamon and warm flavors.
- Easy to make, crowd-pleasing, and store wonderfully.
Taste profile
Sweet and buttery, with a warm cinnamon aroma, slight chew from oats, crunch from nuts, and a delightful mix of chocolate and perhaps coconut or raisins.
Health or seasonal relevance
Moderately indulgent—great for sharing or gifting. Freezer-friendly, making them ideal for busy holidays or care packages.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1½ cups (3 sticks) unsalted butter, room temperature
- 1½ cups granulated sugar
(Continue ingredients list: brown sugar, eggs, vanilla, oats, chocolate chips, coconut, pecans—I’ll lay these out in detail in full recipe.)
Tools needed
- Large mixing bowl
- Stand or hand mixer
- Measuring cups/spoon
- Baking sheets
- Parchment paper or silicone mats
Substitutions & additions
- Use light-brown sugar for deeper molasses flavor.
- Substitute pecans with walnuts or almonds.
- Optional mix-ins: shredded coconut, chopped raisins, or butterscotch chips.
How to Make Laura Bush’s Cowboy Cookies
Step 1: Prep & preheat
Preheat your oven to 350°F (180 °C). Line baking sheets with parchment or silicone.
Step 2: Dry ingredients
In a bowl, whisk 3 cups flour, 1 tbsp baking powder, 1 tbsp baking soda, 1 tbsp cinnamon, and 1 tsp salt until well combined.
Step 3: Cream butter & sugar
In another bowl, cream 1½ cups softened butter with 1½ cups granulated sugar and 1½ cups brown sugar until light and fluffy—about 3–4 minutes. Feel that silky texture? That’s cookie magic!
Step 4: Eggs & vanilla
Beat in 3 eggs—one at a time—and 2 tsp vanilla extract until smooth and fragrant.
Step 5: Blend dry & oats
Gradually add the flour mixture, mixing until just combined. Stir in 3 cups old-fashioned oats by hand.
Step 6: Mix-ins!
Gently fold in 1 cup chopped pecans (toast them for extra flavor), 1 cup chocolate chips, and ½ cup shredded coconut. Feel free to add ½ cup raisins or butterscotch chips if you like!
Step 7: Scoop & bake
Drop generous spoonfuls (about 2 tbsp each) onto baking sheets, spacing 2 inches apart. Bake 12–14 minutes or until edges are lightly golden but centers still soft. They’ll look slightly underdone—perfect!
Step 8: Cool & savor
Let the cookies rest 5 minutes on the sheet, then transfer to wire racks to fully cool. Your kitchen will smell like heaven!
What to Serve with Shark-Strength Cowboy Cookies
Pair these cookies with:
- A cold glass of milk or iced coffee
- Hot herbal tea (mint or chamomile)
- A scoop of vanilla ice cream for extra indulgence
- A cheese board (cheddar or brie), for a sweet-savory twist
Tips for Making It Perfect
- Bring ingredients to room temp for even mixing.
- Don’t over-bake—the cookies finish setting as they cool.
- Toast the nuts and oats for richer flavor—pop them in the oven at 350°F for 5 minutes before adding.
- Prep ahead: Freeze scooped cookie dough balls for 30 minutes, then bake as needed.
Storage Instructions
- Room temp: Store in an airtight container for up to 5 days.
- Freeze: Stack layers separated by parchment and freeze up to 3 months.
- Reheat: Microwave for 10–15 seconds or bake at 300°F for 5 minutes to refresh.
General Information
Cowboy cookies, sometimes called “ranger cookies,” are classic American drop cookies—beloved for their hearty texture and mix-ins. They’re perfect year‑round treats, especially for lunchboxes or trailside snacks. Legend says cowboys tossed with oats and nuts gave them extra energy out on the range!
Frequently Asked Questions
Can I use quick oats instead of old-fashioned?
Yes, but the texture will be softer. Old-fashioned oats give more chewy bite.
Can I omit the eggs or dairy?
You’d need vegan swaps like flax eggs and vegan butter. But texture may vary.
Why both baking powder AND baking soda?
The combo gives just-right lift and browning.
My cookies spread too much—what’s wrong?
Make sure your butter isn’t too soft, and chill dough for 10 minutes before baking.
Can I make them gluten-free?
Use a 1:1 gluten-free flour blend and certified GF oats—deliciously doable!
Conclusion
These deliciously rustic Laura Bush–style cowboy cookies are buttery, chewy, and packed with flavor in every bite! They’re ideal for gifting, potlucks, or treating yourself. Craving more? Try my Best Chocolate Chip Cookies, Overnight Oats Breakfast Cookies, or Fudgy Brownie Cookies. Don’t forget to check 3-Ingredient Peanut Butter Cookies and Buttery Shortbread Stars.
I’d love to hear from you—leave a comment or review below, and snap a pic to share on Pinterest! Tag me at https://www.pinterest.com/poulefrecipe/
Nutritional Information
| Nutrition | Per Cookie (based on 24) |
|---|---|
| Calories | ~ 210 kcal |
| Carbohydrates | 25 g |
| Protein | 3 g |
| Fat | 11 g |
| Fiber | 1.5 g |
Interactive Elements
Let me know what you think! Did you swap mix-ins? Leave a review, star 🌟, and share your cookie creations on Pinterest or Instagram. Tag me @poulefrecipe—I love seeing your kitchen wins!
Nutritional Information
Per Serving (1 cookie): ~210 cal / 11 g fat / 25 g carbs / 3 g protein
Print
Irresistible Laura Bush’s Cowboy Cookies Recipe 🤠 (Bold, Flavor-Packed!)
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These cowboy cookies—made famous by Laura Bush—are everything you want in a classic American cookie: big, chewy, buttery, and brimming with chocolate chips, oats, pecans, and a cozy hint of cinnamon. They’re perfect for holidays, care packages, or a sweet moment of nostalgia!
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1½ cups (3 sticks) unsalted butter, room temperature
1½ cups granulated sugar
1½ cups packed brown sugar
3 large eggs
2 teaspoons vanilla extract
3 cups old-fashioned oats
1 cup chopped pecans
1 cup semisweet chocolate chips
½ cup shredded coconut (optional but recommended!)
Instructions
Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
In a stand mixer (or with a hand mixer), cream the butter, granulated sugar, and brown sugar until light and fluffy—about 3–4 minutes.
Beat in the eggs one at a time, then stir in the vanilla.
Gradually mix in the dry ingredients until just combined.
Stir in the oats, pecans, chocolate chips, and coconut until evenly distributed.
Drop heaping tablespoons of dough (about 2 tbsp each) onto your baking sheets. Leave room for them to spread!
Bake for 12–14 minutes, until edges are golden and centers look just set.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
For a nuttier flavor, toast your pecans and oats before adding.
Chilling the dough for 15–30 minutes helps prevent too much spread.
Freeze extra dough balls to bake fresh cookies anytime!
- Prep Time: 20
- Cook Time: 14
- Category: Dessert
- Method: Baking
- Cuisine: American
