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Cowboy Cookies have a fantastic chew from oatmeal and coconut plus whatever mix-ins you choose. Try my classic combination of chocolate chips and walnuts!
Before she became the first lady to George W. Bush on November 7, 2000, Laura Bush went head-to-head with her rival Tipper Gore in a baking contest sponsored by Family Circle.
Tipper entered a delicious recipe for Gingersnaps, but Laura took home the prize with her delicious Cowboy Cookies. Studded with chocolate chips, nuts, oats, and lots of coconut, the judges had an easy choice!
How to Make Cowboy Cookies
While I followed Laura’s example with chocolate chips and nuts, you could add other ingredients to up the ante on your Cowboy Cookies.
White chocolate chips, dried fruit (such as dried cranberries or raisins), and M&M’s all make fantastic mix-ins for these cookies.
If you want to get even crazier, try stirring corn flakes, rice krispies, or a spoonful of peanut butter.
The fantastic chew of Cowboy Cookies comes from the combination of oats and coconut, so be sure to always include those!
- 3/4 cup walnuts or pecans, toasted
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon Salt
- 1 cup butter softened (2 sticks)
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1 heaping cup semi-sweet chocolate chips or white chocolate, butter scotch, or peanut butter chips
- 1/2 cup shredded coconut (see notes)
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a standing mixer fit with the paddle attachment on medium speed, or with an electric mixer, beat butter, white sugar and brown sugar together. Add eggs and vanilla.
- Reduce speed to low and gradually add the flour mixture. Add oats, chocolate chips, shredded coconut, and pecans and beat until just combined.
- Drop heaping tablespoons of cookie dough at least 2 inches apart on an prepared baking sheets.
- Bake until the edges are lightly browned, about 12 to 15 minutes. Cool 5 minutes on baking sheet before transferring to a rack to cool completely.
- To toast the walnuts or pecans, preheat oven to 350 degrees. Arrange pecans in a single layer on a rimmed baking sheet. Bake until darkened and fragrant, stirring frequently to prevent scorching, about 10 to 12 minutes.
- Both sweetened and unsweetened shredded coconut taste great in this recipe. Use whichever you prefer!
- This recipe is adapted from Laura’s recipe.
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.