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Enjoy our small batch Cowboy Cookies, inspired by Laura Bush’s famous Texas Governor’s Mansion Cookies. These hearty cookies are filled with oats, chocolate chips, and pecans, with an optional touch of coconut for extra flavor.
If you’ve enjoyed this half-batch cowboy cookies recipe, be sure to check out our other small batch cookie recipes. Try the gooey perfection of our Chocolate Chip Cookies, the rich, buttery flavor of Butter Cookies, or the delicate, crumbly texture of our Shortbread Bites. Each one is perfectly portioned and just as delicious!
Why You’ll Love This Recipe
- Big, Bold Cookies: These are Texas-sized cookies packed with flavor, perfect for anyone who loves a hearty, oversized treat.
- Tried and True: This small batch recipe has been tested and perfected to capture all the classic flavors of the original Cowboy Cookies.
- Ideal for Gifting: Their sturdy texture makes them perfect for mailing in care packages or sharing with loved ones.
- Versatile Treat: Whether as a quick breakfast, afternoon snack, or late-night indulgence, these cookies are great anytime.
In 2000, Family Circle Magazine hosted a cookie bake-off featuring recipes from the wives of that year’s presidential candidates, Laura Bush and Tipper Gore. Laura Bush’s Texas Cowboy Cookies, loaded with chocolate, pecans, oats, and coconut, stole the show and won the contest. These oversized, flavor-packed cookies quickly became iconic for their hearty texture and rich, satisfying taste.
Years ago, while living in Austin, I came across this recipe in our community newspaper, known as both Cowboy Cookies and Laura Bush’s Texas Governor’s Mansion Cookies. These oversized, ingredient-packed cookies were an instant hit in my kitchen, proving they’re anything but ordinary.
The original recipe yields dozens of cookies, perfect for feeding a crowd. Our small batch version, more of a half-batch, captures all the flavor and texture of the original but is scaled down—ideal for when you’re baking for yourself or a small group.
RELATED: The Best Cookie Recipes For One
Ingredients
See the recipe box below for ingredient amounts and full recipe instructions. If you have any ingredients leftover from this small batch cowboy cookies recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use softened salted butter for the best flavor and texture.
- Brown Sugar and Granulated Sugar: A combination of brown and granulated sugar creates the perfect balance of sweetness and chewiness. The molasses in brown sugar adds moisture and a soft texture. Low on brown sugar? Make a quick batch using our simple brown sugar recipe.
- Egg: This recipe uses one whole egg plus an extra yolk for richness and structure. Save the egg white for another egg white recipe like mini Texas Sheet Cake, Two Vanilla Cupcakes, or a small White Cake.
- Vanilla Extract and Cinnamon: These key ingredients enhance the flavor, adding warmth and depth to every bite.
- Flour: All-purpose flour provides consistent, reliable results in these cookies.
- Baking Powder and Baking Soda: These leavening agents ensure the cookies have the perfect lift and texture.
- Chocolate Chips: Semi-sweet chocolate chips are a classic choice, but feel free to use dark chocolate, white chocolate, or butterscotch chips. Leftovers? Try them in a Chocolate Chip Muffin or a Deep Dish Chocolate Chip Cookie.
- Oats: For the best texture, stick with old-fashioned rolled oats.
- Shredded Coconut: This optional ingredient adds a classic touch reminiscent of Texas Governor’s Mansion cookies. Not a fan of coconut? Leave it out. If you have leftover coconut, use it in a small batch of refreshing Ambrosia.
- Pecans: Chopped pecans add a delightful crunch, though walnuts are a great alternative. Extra pecans? Make a mini Pecan Pie!
RELATED: 15 Dessert Recipes For One
Recipe Variations
The classic cowboy cookie is always a hit, but if you’re looking to try something new, here are a few fun variations:
- Nut-Free Cowboy Cookies: Skip the pecans and replace them with extra oats or sunflower seeds for added crunch without the nuts.
- White Chocolate and Macadamia Nut: Swap semi-sweet chocolate chips for white chocolate chips, and use macadamia nuts instead of pecans for a creamy, rich twist.
- Dark Chocolate and Almond: Use dark chocolate chips and sliced almonds. The dark chocolate adds depth, while almonds bring a slightly bitter crunch.
- Peanut Butter Chip and Peanut: Replace chocolate chips with peanut butter chips, and toss in chopped peanuts for a double dose of peanut flavor.
- Butterscotch Chip and Walnut: Use butterscotch chips in place of chocolate chips and walnuts instead of pecans. The sweet butterscotch pairs beautifully with earthy walnuts.
- Mint Chocolate Chip and Hazelnut: Try mint chocolate chips and chopped hazelnuts for a refreshing and nutty variation that’s a little unexpected.
How To Make Cowboy Cookies
To make these small batch cowboy cookies, start by creaming the softened butter with the brown and granulated sugars until smooth and well blended. Properly softened butter should be cool to the touch, easily spreadable, and leave a slight indentation when pressed—too firm, and it won’t mix well; too soft, and it can affect the texture of the cookies.
Next, mix in the egg, egg yolk, and vanilla until fully combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon, then gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix. Fold in the chocolate chips, oats, coconut, and pecans, ensuring they are evenly distributed. Scoop the dough onto a baking sheet, leaving about 3 inches of space between each portion. Bake at 350°F (177°C) for 15-18 minutes, until the edges are lightly golden. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- Use Softened Butter: For the best results, the butter should be softened but still cool to the touch. Press your finger into the butter—if it leaves an indentation, it’s ready. Let the butter sit at room temperature for about 30 minutes before starting.
- Measure Flour Correctly: Use the spoon-and-level method for accurate flour measurement. Spoon the flour into a dry measuring cup and level it off with a straight edge. Avoid scooping directly with the cup, as this can compact the flour and throw off the recipe.
- Evenly Sized Cookies: Use a medium ice cream scoop to portion the dough. This ensures uniform cookies that bake evenly.
Frequently Asked Questions
Store the cookies in an airtight container. They will stay fresh for up to 1 week.
Absolutely, they freeze well for up to 3 months.
This half batch cookie recipe will yield between 12-18 cookies depending on how large you make the cookies.
No, the dough does not need to be chilled first.
Yes. Walnuts are a great substitute for pecans in this recipe.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch cowboy cookie recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Cowboy Cookies
Ingredients
- 12 tablespoons salted butter -softened (1 ½ sticks) *see note below
- ¾ cup brown sugar
- ¾ cup sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- 1 ½ cups semi sweet chocolate chips
- 1 ½ cups old fashioned oats
- 1 cup unsweetened shredded coconut
- 1 cup pecans -chopped
Instructions
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the butter: In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 1 minute.
- Add sugars: Mix in the brown sugar and granulated sugar, beating for 2 minutes. Scrape down the sides of the bowl as needed.
- Mix in eggs and vanilla: Beat in the egg and egg yolk until fully combined, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed or stirring with a heavy spoon until just combined. Do not overmix.
- Add mix-ins: Fold in the chocolate chips, oats, coconut, and pecans until evenly distributed.
- Portion the dough: Scoop ¼ cup of dough per cookie and place on the prepared baking sheet, spacing them 3 inches apart.
- Bake: Bake for 15-18 minutes, until the edges are lightly browned.
- Cool: Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
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- Use Softened Butter: Softened butter, or butter at room temperature, should be cool to the touch but easily spreadable. When you press it with your finger, it should leave an indentation without sinking completely. It should not be melty or greasy. If using a mixer, properly softened butter will blend smoothly with other ingredients, creating a creamy texture without lumps. If the butter is too firm, it won’t incorporate well, and if too soft or melted, it can affect the structure of your cookies.
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- Measure Flour Correctly: Use the spoon-and-level method for accurate flour measurement. Spoon the flour into a dry measuring cup and level it off with a straight edge. Avoid scooping directly with the cup, as this can compact the flour and throw off the recipe.
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- Evenly Sized Cookies: Use a medium ice cream scoop to portion the dough. This ensures uniform cookies that bake evenly.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These are fantastic!
I can see why these cookies are called governors mansion cookies. They are fit for royalty!
These are nearly the same cookies we got at our local bakery the other day.
These are amazing!
Love the classic ingredients with a simple twist of spice! These are just so good!
I wish all cookies came in half batches! Can't wait to try these – they sound delicious!
Those are delicious and pretty easy to make too!
What an unusual name for such a delicious cookie!
My favorite cookies and great for sending to my son in college.
I'd love a couple of these loaded cookies and a glass a milk right about now!