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Elevate your cookie game with our small batch Cowboy Cookies, a twist on Laura Bush’s famous Texas Governor’s Mansion Cookies. These large, flavorful treats are loaded with oats, chocolate chips, and pecans, with an optional coconut addition for an extra punch. This recipe yields a slightly larger batch than our typical offerings, making it ideal for sharing or packing into care packages. For those craving a legendary and satisfying cookie , our Cowboy Cookies are exactly what you’re looking for.
If the rustic charm of this half batch cowboy cookies recipe has won you over, you’ll love exploring our other delightful small batch cookie recipes. Experience the classic joy of our gooey Chocolate Chip Cookies, the melt-in-your-mouth Butter Cookies, and the crumbly, buttery Shortbread Bites.
Table of Contents
Back when my family lived in Austin, I discovered an unforgettable cookie recipe in our community newspaper. Known both as Cowboy Cookies and Laura Bush’s Texas Governor’s Mansion Cookies, these sizable treats come loaded with a medley of scrumptious ingredients. Trust me, they’re not your average cookie!
Why You’ll Love This Recipe
- Enormous Cookies!: We’re talking Texas-sized, my friends. This recipe yields a small batch of incredibly delicious cookies that you won’t be able to resist.
- Tested and Perfected: I’ve made these cookies more times than I can count. This scaled-down recipe maintains all the flavors of the original.
- Great for Gifting: Because they ship so well, these cookies are perfect for college care packages or as surprise treats for loved ones.
- Versatile: Whether it’s breakfast on the go or a late-night snack, these cookies fit the bill.
Exploring The History Of Laura Bush’s Cowboy Cookies
In 2000, Family Circle Magazine hosted a cookie cook-off featuring recipes from the wives of that year’s presidential candidates: Laura Bush and Tipper Gore. Laura Bush entered the contest with her Texas Cowboy Cookies, a rich blend of chocolate and pecans, and ultimately took home the win. These winning cookies have since become a staple, renowned for their hearty texture and robust flavors.
RELATED: The Best Cookie Recipes For One
Ingredients
If you have any ingredients leftover from this cowboy cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: I use softened, salted butter rather than margarine for the best flavor and texture.
- Brown sugar and granulated sugar: This recipe calls for a mix of both brown and granulated sugar. The molasses in the brown sugar contributes to a softer, chewier cookie when combined with butter. Low on brown sugar? Use our simple brown sugar recipe to make up a quick batch.
- Egg: Use one whole egg plus an extra yolk for added richness and structure. Be sure to save the egg white and use it in one of our many egg white recipes like a mini Texas Sheet Cake, Two Vanilla Cupcakes, or a small White Cake.
- Vanilla extract and cinnamon: These two ingredients enhance the cookie’s flavor profile, making each bite more memorable.
- Flour: Stick with all-purpose flour for consistent results.
- Baking powder and baking soda: These leavening agents give the cookies the perfect lift, making them fluffy and delicious.
- Chocolate chips: While semi-sweet chocolate chips are my go-to, you’re welcome to switch things up with dark chocolate, white chocolate, or even butterscotch chips. Use any extra chocolate chips in a Chocolate Chip Muffin or in a Deep Dish Chocolate Chip Cookie.
- Oats: For the best texture, use old-fashioned rolled oats.
- Shredded coconut: This ingredient is a classic in Texas Governor’s Mansion cookies, but it’s optional if coconut isn’t your thing. If you’ve got a little bit of coconut leftover, consider using it a small batch of refreshing Ambrosia.
- Pecans: Adding chopped pecans gives the cookies a satisfying crunch. Walnuts are a suitable alternative if you prefer. You might enjoy leftover pecans in a mini Pecan Pie!
RELATED: 15 Dessert Recipes For One
Recipe Variations
We all know the classic cowboy cookie is hard to beat, but if you’re in the mood to experiment, I’ve got some interesting twists for you.
- Nut-Free Cowboy Cookies: If you’re dealing with nut allergies, skip the pecans and add in an extra handful of oats or even some sunflower seeds for crunch.
- White Chocolate and Macadamia Nut Cowboy Cookies: Sub out the semi-sweet chocolate chips for white chocolate chips, and replace the pecans with macadamia nuts. You get a creamy, rich texture that feels luxurious.
- Dark Chocolate and Almond Cowboy Cookies: Swap in dark chocolate chips and sliced almonds. The richness of the dark chocolate pairs perfectly with the slight bitterness of the almonds.
- Peanut Butter Chip and Peanut Cowboy Cookies: If you’re a peanut lover, this one’s for you. Use peanut butter chips instead of chocolate chips and throw in some chopped peanuts for an added crunch.
- Butterscotch Chip and Walnut Cowboy Cookies: Swap the chocolate chips for butterscotch chips and use walnuts in place of pecans. The butterscotch brings sweetness, while walnuts offer an earthy contrast.
- Mint Chocolate Chip and Hazelnut Cowboy Cookies: Replace the standard chips with mint chocolate chips and toss in some chopped hazelnuts. The mint offers a refreshing note, and hazelnuts add a different kind of nutty goodness.
Feel free to let your imagination run wild and come up with your own dreamy combinations. The world of Laura Bush cowboy cookies is as limitless as your creativity!
How To Make Cowboy Cookies
- Begin by creaming the butter and sugars in a bowl until well combined.
- Next, add the egg, egg yolk, and vanilla to the mixture, mixing thoroughly.
- In a different bowl, combine the flour, baking powder, baking soda, and cinnamon. Whisk these dry ingredients together.
- Gradually mix the dry ingredients into the wet mixture until they are fully incorporated.
- Fold in the chocolate chips, oats, coconut, and pecans into the batter.
- Using a scoop, place balls of the cookie dough onto a baking sheet, ensuring there is a 3-inch space between each cookie.
- Bake the cookies in the oven for 15-18 minutes.
Expert Tips
- Softened Butter is Key: For this small batch cowboy cookies recipe, it’s crucial to use softened butter, which is still cool to the touch. A simple test is to press your finger into the butter; it should leave an indentation. The optimal way to achieve this consistency is to let the butter sit at room temperature for about 30 minutes before you start baking.
- Accurate Flour Measurement: Utilize the spoon and level technique for precise flour measurement. Spoon the flour into a dry measuring cup until it’s slightly heaped. Next, level off the excess using a straight-edged knife or utensil. Avoid scooping directly with the cup as this compacts the flour, resulting in more than the intended amount for the recipe.
- Uniform Cookie Size: For consistently sized cookies, deploy a medium-sized ice cream scoop when portioning out your dough. This ensures each cookie bakes evenly and has a similar size.
Serving Suggestions
Craving more than just a cookie? You’re in the right place! Transform your cowboy cookies into show-stopping desserts with these creative ideas:
- Ice Cream Sandwich: Place a scoop of vanilla ice cream between two cookies.
- Cookie Sundae: Crumble one Cowboy Cookie over a bowl of ice cream and drizzle with chocolate sauce and whipped cream.
- Cookie Trifle: Layer cookies, whipped cream, and your favorite fruit in a tall glass.
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:
Other Must-Try Small Batch Cookie Recipes
Explore a world of flavors with these other irresistible small batch cookie recipes that satisfy your sweet tooth without overwhelming your kitchen.
For information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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)
- 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
- Heat oven to 350 degrees F (177 degrees C).
- In a large mixing bowl, beat butter on medium speed until smooth and creamy, about 1 minute. Add in the sugars and mix well for 2 minutes, scraping down the sides of the bowl if necessary.
- Add the egg and egg yolk and beat well.
- Beat in the vanilla.
- In a separate bowl, mix the flour, baking powder baking soda and cinnamon together.
- Slowly add the flour mixture to the butter mixture and stir until just combined.
- Stir in the chocolate chips, oats, coconut, and pecans.
- Scoop out ¼ cup of the cookie dough and place on a parchment or silpat lined baking sheet. Space the cookies 3-inches apart.
- Bake in the oven for 15 to 18 minutes, until the edges are lightly browned. Remove from the oven and let cookies remain on baking sheet for 2 minutes. Transfer cookies to baking rack to continue cooling.
Notes
- Softened Butter is Key: For this small batch cowboy cookies recipe, it’s crucial to use softened butter, which is still cool to the touch. A simple test is to press your finger into the butter; it should leave an indentation. The optimal way to achieve this consistency is to let the butter sit at room temperature for about 30 minutes before you start baking.
- Accurate Flour Measurement: Utilize the spoon and level technique for precise flour measurement. Spoon the flour into a dry measuring cup until it’s slightly heaped. Next, level off the excess using a straight-edged knife or utensil. Avoid scooping directly with the cup as this compacts the flour, resulting in more than the intended amount for the recipe.
- Uniform Cookie Size: For consistently sized cookies, deploy a medium-sized ice cream scoop when portioning out your dough. This ensures each cookie bakes evenly and has a similar size.
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 cookies are AMAZING! I didn’t have salted butter so I just added a little over a 4th teaspoon of salt. I also didn’t have coconut on hand so opted out of that but these cookies just melt in my mouth… so I’ll be mailing a bunch to family tomorrow so I can get them out of my house! Dangerously Delicious!!
I’m so happy to hear you enjoyed the cookie recipe. Thank you for sharing your feedback.
Can I use just regular coconut?
Sweetened instead of the unsweetened ?
Just curious is all
Thanks
Yes.
I made these cookies. The flavor is wonderful. However, they came out quite puffy. I measured the dry ingredient with food scale, so I know the flour measurement was correct. Do you have any sugestions to result in a flatter and chewy cookie?
I’m looking to make a 5 or 6″ bakery style cookie. Thank you in advance for your reply.
Hi Dee,
Overmixing can possibly make cookies puffy. In step 6, I recommend adding the dry ingredients into the butter mixture and stirring until the ingredients are just combined.
Did you use reduced fat butter? Full fat is best. Was the oven cold or preheated when you put the cookies in to bake?
Any of these could be the cause for puffy cookies. Hope this helps a bit.
Joanie
I noticed that there was no salt in the recipe. How come? Most recipes call for some measurement of salt to be added?
Because salt isn’t necessary in this recipe.
It’s because the butter called for is salted… when butter is salted, no need for extra salt… but if you only have unsalted butter then just a little over a 4th teaspoon
I’ve added this recipe to my “Christmas List” of goodies to bake for my ‘peeps’ – sounds delish. Anything with pecans, cinnamon and oats in it is a win-win recipe in my opinion. I’m so tired of all the chocolate chip, oatmeal raisin, lemon cookie recipes — this will be a bit different. Thank you!
These cookies are fabulous. Everyone loves them. I’ve seen different variations of this recipe with sweetened coconut or with corn flakes but after baking using this recipe I wouldn’t change a thing. Thank you for sharing this!
Thank you so much, Marie for letting me know you loved the cookies. They are some of my favorites! Have a wonderful week!
Joanie
These were soooo good! Will be making them often.
Wonderful, Pat. I’m so happy you enjoyed the cookies. Thank you so much for letting me know!
Great cookies, they went down a storm!
I found your page a few years ago from Pinterest and I’ve been using this recipe since then. It’s amazing. I add 1/4 cup of brewers yeast now that I’m breast feeding to make them “lactation cookies” I can taste the brewers yeast bc I know that pungent smell. But no one else ever tastes it. Great recipe for sure 🙌🏽
What a great idea, Trista! Thank you so much for taking the time to let me know you are enjoying the recipe.
I made a batch of these cookies, but made them regular size, decreased baking time to 12 minutes in my oven. Let me tell you, they are great! It is a very chunky thick batter but made 4 dozen cookies plus 3 warm right out of the oven tasty cookies for me! This is hands down the best chocolate chip cookie I have ever made. I did toast my pecan halves in the oven at 350 degrees, on a parchment lined cookie sheet for 10 minutes total, flipping them once. Then I chopped them up to add to the recipe. This was added an unbelievable crunchy pecan zing to the cookies, otherwise, I followed the recipe exactly!
I have heard of these, but have never tried.
I am allergic to pecans, but I think I can try and find something else that might work. Thanks for sharing!
Nicole, you could substitute walnuts if you'd like or leave the nuts out altogether. Hope you have the chance to try the recipe. Have a great week!