This post may contain affiliate links. Please read our disclosure policy.
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.
We certainly enjoyed this recipe! Thank you
Absolutely delicious! Made a lot more than 28 cookies. I used a 1/4 cup for them. Can I freeze the dough?
Yes. The unbaked cookie dough can be scooped out onto a parchment-lined baking sheet and frozen. Once the cookie dough balls are frozen, collect them into a freezer container or bag and freeze for up to a month.
Oh My – when I was a young girl (I’m 84 now), my mother made Cowboy Cookies. They were so so good. I never found a recipe that sounded like the same one she made, but this sounds like what I remember. I hope to try these soon. I don’t bake from scratch often, but I may have to. Thank you and Merry Christmas. -Donna
It’s just me and I still halved the recipe…still too many…says no one ever😋
I was wondering if anyone has toasted the coconut before baking?
Hello……regarding your question about toasting the coconut. I am a coconut lover. I prefer my coconut really small though and all I can find is the usual stringy flaked. I love the taste too of toasted coconut. So, I always do half and half. I put all the coconut I need, split equally among two pans and place in oven. I take one pan out just at the moment it starts to turn. The other I let brown. I let them cool. The reason I put the whole batch in is to dry out the untasted half. I mix them together in a baggie, get the air out as I zip it, then crush it a lot with just my hands to make it smaller and evenly mix it. I do this almost every time I use coconut because I want the taste, not the stringy texture. I even do it when I buy bags of coconut and store in an airtight container for future use. But, per your question, yes I use my toasted version in this recipe and all cookie recipes.
These cowboy cookies are absolutely wonderful. I made them sugar free (used sugar substitute) and shared them with my sister. We both loved them!!!!
Hi, I was led to this recipe after reading your Coconut Macaroon recipe. The macaroons call for sweetened coconut. This recipe calls for unsweetened. Can I use my sweetened leftover coconut in this Half Batch Texas Cookie recipe?
Yes, sweetened coconut is fine to use.
Not a big cookie fan but these ARE the bomb. TY for posting
what can I put in instead of the coconut.
You can leave the coconut out altogether. You can also add an additional 1/4 cup of chopped nuts if you’d like.
Where’s the acid to activate the baking powder?
I mean baking soda.
With many cookie doughs, the acidity comes from dry ingredients such as brown sugar and doesn’t activate until the butter melts when the cookies are placed in the oven.
Excellent Recipe!! I baked a Doz then put the cookie dough in the fridge . There is just 2 of us so then I can make fresh cookies as I need them ❤️ Thankyou !