Laura Bush’s Cowboy Cookies Will Steal Your Heart in 1 Bite

🎉 Introduction

These Cowboy Cookies are everything you love in one chewy, hearty, flavor-packed cookie. Originally made famous by Laura Bush, these cookies are loaded with rolled oats, chocolate chips, toasted pecans, and a perfectly sweet brown sugar base that bakes up thick, soft, and full of warm, comforting flavor.

They’re a little crunchy on the outside, wonderfully chewy on the inside, and each bite has the perfect mix of nutty, chocolatey, buttery goodness. These cookies feel homey, cozy, and nostalgic — like something baked with love in a warm Texas kitchen.

Perfect for:

• Afternoon snacks
• Bake sales
• Cookie swaps
• Holiday trays
• Or just enjoying with a cold glass of milk

They really do steal hearts in a single bite.

🧰 Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Baking sheet
• Parchment paper
• Cooling rack

🛒 Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups rolled oats
• 2 cups chocolate chips
• 1 cup pecans, chopped (optional but highly recommended)

👩‍🍳 Directions

step1: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until creamy and fluffy.

step2: Add the eggs and vanilla extract. Mix until smooth and fully combined.

step3: In another bowl, whisk together the flour, baking powder, baking soda, and salt.

step4: Add the dry ingredients to the wet mixture and stir until a soft cookie dough forms.

step5: Fold in the rolled oats, chocolate chips, and pecans using a spatula.

step6: Cover the dough and chill for 20–30 minutes to enhance texture and thickness.

step7: Preheat the oven to 350°F (180°C) and line your baking sheets with parchment.

step8: Scoop dough into balls (2–3 tablespoons each) for bakery-size cookies.

step9: Place on the baking sheet with space between cookies.

step10: Bake for 10–13 minutes until edges are lightly golden and centers look soft.

step11: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

🍽️ Servings & Timing (Normal Format)

• Servings: ~20–28 cookies
• Prep Time: 10 minutes
• Chill Time: 20–30 minutes
• Bake Time: 10–13 minutes
• Total Time: ~45 minutes

🧊 Storage & Reheating

• Store in an airtight container for 5–6 days.
• Freeze cookie dough or baked cookies for up to 2 months.
• Warm baked cookies 8 seconds in the microwave for soft, gooey centers.

🥄 Variations (Normal Style)

• Coconut Cowboy Cookies:
  Add 1/2 cup shredded coconut for extra chew.
• Double Chocolate:
  Add 1/4 cup cocoa powder to the dough.
• Nut-Free:
  Leave out pecans — the cookies stay delicious and chewy.
• Cinnamon Boost:
  Add 1 tsp cinnamon to the dry ingredients for cozy bakery flavor.
• Extra Crunch:
  Toast pecans lightly before adding.

❓ 10 FAQs

1. Why chill the dough?
   It helps the cookies hold shape and stay thick.
2. Can I use quick oats?
   Rolled oats work best — they give the perfect chewy texture.
3. Can I use salted butter?
   Yes — reduce added salt to a pinch.
4. Should the cookies brown fully?
   No — remove while centers are still soft.
5. Can I freeze cookie dough balls?
   Yes — bake from frozen, add 1–2 minutes.
6. Are pecans necessary?
   Optional, but they add amazing texture and flavor.
7. Can kids help?
   Yes — folding in chips and oats is fun.
8. Can I make giant bakery cookies?
   Use 1/4 cup dough per cookie & bake 2–3 minutes longer.
9. Can I add white chocolate chips?
   Yes — delicious variation.
10. What makes these “cowboy” cookies?
    Their hearty mix-ins + rustic, chewy texture.

🏁 Conclusion

These Cowboy Cookies are hearty, chewy, chocolatey, nutty, and deeply comforting — the kind of cookie that feels homemade, warm, and full of love. With one bite, you’ll understand why they’ve become legendary.

They’re the kind of cookie worth making again and again

Adam

Laura Bush’s Cowboy Cookies Will Steal Your Heart in 1 Bite

These Cowboy Cookies are everything you love in one chewy, hearty, flavor-packed cookie. Originally made famous by Laura Bush, these cookies are loaded with rolled oats, chocolate chips, toasted pecans, and a perfectly sweet brown sugar base that bakes up thick, soft, and full of warm, comforting flavor. They’re a little crunchy on the outside, wonderfully chewy on the inside, and each bite has the perfect mix of nutty, chocolatey, buttery goodness. These cookies feel homey, cozy, and nostalgic — like something baked with love in a warm Texas kitchen. Perfect for: Afternoon snacks Bake sales Cookie swaps Holiday trays Or just enjoying with a cold glass of milk They really do steal hearts in a single bite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

bake & Chill Time 43 minutes mins

Total Time 53 minutes mins

Servings: 28 cookies

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1 cup brown sugar packed
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups rolled oats
• 2 cups chocolate chips
• 1 cup pecans chopped (optional but highly recommended)

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Baking sheet
• Parchment paper
• Cooling rack

Method

 

step1: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until creamy and fluffy.

step2: Add the eggs and vanilla extract. Mix until smooth and fully combined.

step3: In another bowl, whisk together the flour, baking powder, baking soda, and salt.

step4: Add the dry ingredients to the wet mixture and stir until a soft cookie dough forms.

step5: Fold in the rolled oats, chocolate chips, and pecans using a spatula.

step6: Cover the dough and chill for 20–30 minutes to enhance texture and thickness.

step7: Preheat the oven to 350°F (180°C) and line your baking sheets with parchment.

step8: Scoop dough into balls (2–3 tablespoons each) for bakery-size cookies.

step9: Place on the baking sheet with space between cookies.

step10: Bake for 10–13 minutes until edges are lightly golden and centers look soft.

step11: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

🧊 Storage & Reheating

Store in an airtight container for 5–6 days.

Freeze cookie dough or baked cookies for up to 2 months.

Warm baked cookies 8 seconds in the microwave for soft, gooey centers.

🥄 Variations (Normal Style)

Coconut Cowboy Cookies:
Add 1/2 cup shredded coconut for extra chew.

Double Chocolate:
Add 1/4 cup cocoa powder to the dough.

Nut-Free:
Leave out pecans — the cookies stay delicious and chewy.

Cinnamon Boost:
Add 1 tsp cinnamon to the dry ingredients for cozy bakery flavor.

Extra Crunch:
Toast pecans lightly before adding.

❓ 10 FAQs

Why chill the dough?
It helps the cookies hold shape and stay thick.

Can I use quick oats?
Rolled oats work best — they give the perfect chewy texture.

Can I use salted butter?
Yes — reduce added salt to a pinch.

Should the cookies brown fully?
No — remove while centers are still soft.

Can I freeze cookie dough balls?
Yes — bake from frozen, add 1–2 minutes.

Are pecans necessary?
Optional, but they add amazing texture and flavor.

Can kids help?
Yes — folding in chips and oats is fun.

Can I make giant bakery cookies?
Use 1/4 cup dough per cookie & bake 2–3 minutes longer.

Can I add white chocolate chips?
Yes — delicious variation.

What makes these “cowboy” cookies?
Their hearty mix-ins + rustic, chewy texture.

🏁 Conclusion

These Cowboy Cookies are hearty, chewy, chocolatey, nutty, and deeply comforting — the kind of cookie that feels homemade, warm, and full of love. With one bite, you’ll understand why they’ve become legendary.

They’re the kind of cookie worth making again and again