Cowboy Cookies are a hearty, no-nonsense cookie packed with oats, chocolate, and plenty of mix-ins. They’re the perfect combination of a chocolate chip cookie and an oatmeal cookie, built tough for a long trail ride (or just a busy afternoon).
Here’s a classic, beloved recipe that delivers a perfectly chewy-yet-crisp cookie, loaded with goodies.
Classic Cowboy Cookies
This recipe makes a generous batch, perfect for a crowd or for stocking the cookie jar.
Prep Time: 15 minutes
Cook Time: 10-12 minutes per batch
Total Time: 30 minutes + cooling
Yields: About 3 dozen cookies
Ingredients:
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2 cups all-purpose flour
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1 tsp baking powder
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1 tsp baking soda
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½ tsp salt
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1 cup (2 sticks) unsalted butter, softened
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1 cup packed light brown sugar
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½ cup granulated sugar
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2 large eggs, at room temperature
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2 tsp vanilla extract
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2 cups old-fashioned rolled oats
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1 cup semi-sweet chocolate chips
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1 cup sweetened shredded coconut
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1 cup chopped pecans or walnuts (optional, but traditional)
Instructions:
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Preheat & Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
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Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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Cream Butter & Sugars: In a large bowl, using an electric mixer, cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy (about 2-3 minutes).
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Add Wet Ingredients: Beat in the eggs one at a time, then mix in the vanilla extract. Scrape down the sides of the bowl as needed.
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Combine Wet & Dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
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Add the Mix-Ins: Using a wooden spoon or spatula, stir in the rolled oats, chocolate chips, shredded coconut, and nuts (if using). The dough will be thick and hearty!
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Scoop & Bake: Drop rounded tablespoons of dough (about 1.5-inch balls) onto the prepared baking sheets, leaving about 2 inches between them as they will spread.
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Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers look just set.
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Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Laura Bush’s Famous Cowboy Cookies
This recipe gained fame when it was associated with First Lady Laura Bush. It’s a legendary, larger-scale version that won a presidential cookie contest!
Key Differences from the Classic Recipe:
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Larger Batch: It uses more of almost everything.
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Extra Ingredients: Includes cinnamon and often uses both chocolate chips and M&Ms for extra color and texture.
If you want to make this famous version, here are the adjusted ingredients (instructions remain the same):
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3 cups all-purpose flour
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1 tbsp baking powder
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1 tbsp baking soda
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1 tbsp ground cinnamon
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1 tsp salt
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1 ½ cups (3 sticks) butter, softened
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1 ½ cups granulated sugar
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1 ½ cups packed light brown sugar
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3 large eggs
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1 tbsp vanilla extract
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3 cups old-fashioned rolled oats
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2 cups semi-sweet chocolate chips
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2 cups sweetened shredded coconut
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2 cups chopped pecans
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Optional: 1 cup M&Ms (stir in with the other mix-ins)
Tips for the Best Cowboy Cookies:
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Don’t Overbake: For a chewy cookie, take them out when the edges are brown but the centers still look slightly soft. They will firm up as they cool.
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Room Temperature Ingredients: Using room-temperature eggs and butter helps the ingredients emulsify properly, creating a better texture.
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Customize Your Mix-Ins: The beauty of these cookies is their flexibility!
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No Nuts? Use an extra cup of oats or more chocolate chips.
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Try Different Chips: Milk chocolate, dark chocolate, or even butterscotch chips are delicious.
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Add Dried Fruit: Swap ½ cup of the chocolate for dried cranberries or raisins.
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For a Crispier Cookie: Use a combination of butter and shortening, or flatten the dough balls slightly before baking.
Enjoy your big, hearty, and absolutely delicious Cowboy Cookies! They’re the perfect treat for any occasion.