These Cowboy Cookies from Laura Bush are something special – big, hearty cookies that'll feed a crowd and keep 'em coming back for more. Now, I've baked my fair share of cookies over the years, and these are the kind that remind me of those old ranch cookhouses where everything was made to stick to your ribs.
What makes these different from your regular chocolate chip cookie is all the good stuff packed inside – oats for chewiness, coconut for that subtle sweet note, and pecans that add just the right crunch. The edges get nice and crispy while the middle stays soft, just the way a proper cookie should.
I've found the trick is not to rush these. Let your butter come to room temperature properly, and don't skimp on the mixing time. You want everything well combined, but don't beat it to death. And when you're scooping them out, remember these are Texas-sized – we're not making dainty tea cookies here.
Been making these since they first came out in that Family Circle magazine contest back in 2000, and they've never failed me yet. They're the kind of cookie that's just right for bringing to church suppers or keeping in the cookie jar for when the grandkids stop by. Simple, satisfying, and always reliable – just like a good recipe should be.
Recipe
Laura Bush's Cowboy Cookies gained nationwide attention during the 2000 presidential campaign when Family Circle magazine hosted a cookie bake-off between the potential first ladies. These hearty, chunky cookies became an instant hit, combining classic chocolate chip cookie elements with hearty oats, coconut, and pecans for a true Texas-sized treat.
The recipe, which makes about 3 dozen generously sized cookies, became known for its rich, chewy texture and complex flavor profile. While traditional chocolate chip cookies are beloved classics, these cowboy cookies take things to the next level with additional ingredients that provide both texture and taste, making them perfect for everything from lunch boxes to holiday cookie exchanges.
Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1½ cups butter, room temperature
- 1½ cups granulated sugar
- 1½ cups packed light brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups semisweet chocolate chips
- 3 cups old-fashioned rolled oats
- 2 cups sweetened flaked coconut
- 2 cups chopped pecans
Preheat oven to 350°F. Mix dry ingredients in one bowl. In a separate large bowl, cream butter and sugars until smooth. Beat in eggs one at a time, then stir in vanilla. Gradually blend in flour mixture, then fold in chocolate chips, oats, coconut, and pecans. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake for 12-15 minutes until edges are lightly browned. Allow cookies to cool on baking sheets for 3 minutes before transferring to wire racks.
For best results, ensure all ingredients are at room temperature before beginning. The dough can be made ahead and refrigerated for up to 3 days, or frozen for up to 3 months. If baking from frozen, add 1-2 minutes to the baking time. The cookies will appear slightly underbaked when removed from the oven but will continue to set as they cool. For a more uniform appearance, use a cookie scoop to portion the dough.
Laura Bush's Cowboy Cookies gained national attention during the 2000 presidential campaign when Family Circle magazine hosted a cookie bake-off between the potential First Ladies.
The former First Lady's hefty, Texas-sized creation beat out Tipper Gore's ginger snaps, cementing these hearty oatmeal cookies as part of American political food history.
Packed with chocolate chips, pecans, coconut, and oats, these substantial cookies reflect both Mrs. Bush's Texan roots and the robust appetites of hardworking cowboys who inspired the name.
The recipe has since become a modern classic, particularly beloved in Texas where everything, including cookies, tends to be bigger and bolder.
Conclusion
These Cowboy Cookies are true Texas champions – big, bold, and packed with good stuff. Mix up a batch when you've got folks coming over, or just keep them in your cookie jar for a proper treat. The oats give them backbone, coconut adds that something special, and those pecans? Well, they're just what a cookie needs to be taken seriously.
Now, you might wonder why they're called Cowboy Cookies. Some say it's because they're hearty enough to fill up a hungry ranch hand, others reckon it's because they travel well in a saddlebag. Whatever the story, when Laura Bush shared this recipe during the Presidential Cookie Bake-Off, she surely knew what she was doing.
They're not your dainty tea-time biscuits – these are proper cookies that'll stick to your ribs. Make them nice and big, about the size of your palm, and don't skimp on the chocolate chips. When they come out of the oven, let them cool a bit – if you can resist the smell. They'll keep well in a tin, but chances are they won't last long enough to test that theory.
Fair warning: once you start making these, folks will expect them at every gathering. And trust me, that's not a bad reputation to have.