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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
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
- Cream the butter and sugars in a bowl until smooth and well blended.
- 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.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips, oats, coconut, and pecans.
- Scoop the cookie dough onto a baking sheet, leaving about 3 inches between each dough ball.
- Bake for 15-18 minutes, until the edges are lightly golden.
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)
- 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) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy, about 1 minute.
- Add the brown sugar and granulated sugar to the bowl and beat for 2 minutes, scraping down the sides of the bowl as needed.
- Mix in the egg and egg yolk, beating until well combined.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
- Gradually add the dry ingredients to the butter mixture, stirring until just combined. Avoid overmixing.
- Fold in the chocolate chips, oats, coconut, and pecans until evenly distributed throughout the dough.
- Scoop ¼ cup of dough for each cookie and place on the prepared baking sheet, leaving 3 inches of space between each cookie.
- Bake for 15-18 minutes, or until the edges are lightly browned.
- Remove the cookies from the oven and let them rest on the baking sheet for 2 minutes.
- Transfer the cookies to a wire rack to cool completely.
Notes
- 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.
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!