Cowboy cookies are full of pecans, chocolate chips and coconut flakes. This recipe is scaled down from Laura Bush’s famous cowboy cookie recipe to make just 1 dozen cookies.


I hope there’s only one cowboy in your life because this recipe only makes 1 dozen. However, I did not create this recipe from scratch; I simply took former first lady Laura Bush’s recipe and halved it. If these cookies are good enough for the President, they’re good enough for me. 

I had the privilege of visiting their ranch in Crawford when I was in college and I’ll never forget it. I can just imagine Laura serving these cowboy cookies with apple cider from her orchard. To be honest, I didn’t know that apples grew in Texas until I saw them in her orchard! 

Cowboy cookies from Laura Bush:

Ok, let’s talk about cowboy cookies. They’re basically chocolate chip cookies, but they have extra ‘stuff’ added to them. Delicious stuff, like oats, pecans, coconut and chocolate chips. They’re a chunky cookie, which I happen to love! I think oats do amazing things for baked cookies; this is just my opinion. At least I’m not trying to convince you to put raisins in your cookies, ok? 

Actually, I do have rum raisin French toast on my site, too, though. In my defense, rum is involved so you know it’s delicious. Okay, fine, I have plain French toast for two, if that’s more your thing.

Less talk about raisins, and more talk about chocolate chips, right? This cookie recipe makes just 1 dozen cookies, but you’re very welcome to double it and make more. They store great in the freezer, I promise! 

I’m looking at the nutritional info for these cookies, and I’m kind of blown away that they only have 100 calories each! See, this is the good part about using rolled oats in cookies! Make sure you use old-fashioned rolled oats, not quick cooking oats.

Yield: 1 dozen cookies

Cowboy Cookies

Cowboy Cookies

A small batch of Laura Bush's cowboy cookies for two.

Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes


  • 1/4 cup plus 2 tablespoons unbleached flour
  • 1/4 teaspoon + 1/8 teaspoon baking powder
  • 1/4 teaspoon + 1/8 teaspoon baking soda
  • 1/4 teaspoon + 1/8 cinnamon
  • 1/8 teaspoon kosher salt
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons light brown sugar
  • 3 tablespoons sugar
  • 1 egg yolk from a large egg
  • 1 tablespoon milk
  • 1/4 teaspoon + 1/8 teaspoon vanilla
  • 1/4 cup plus 2 tablespoons rolled oats
  • 1/4 cup plus 2 tablespoons chocolate chips
  • 1/4 cup chopped pecans
  • 1/4 cup sweetened flaked coconut


  1. First, preheat oven to 350°.
  2. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
  3. In another bowl, beat the butter with an electric mixer for about 1 minute to loosen it up. Add the sugars and beat another 2-3 minutes until the sugar is well incorporated and the mixture is fluffy.
  4. Next, add the egg, vanilla, and milk and continue to blend. Finally add the flour mixture and beat until the dough just comes together.
  5. Stir in the oats, chocolate chips, pecans and coconut by hand.
  6. Chill this mixture in the fridge for about 1 hour.
  7. Divide the dough into 12 balls and bake on a cookie sheet lined with parchment paper for 13-15 minutes until browned. Let cool on cookie sheet 1 minute, then move to a wire rack for cooling.

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