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a silver tray filled with big cowboy cookies next to an orange napkin.
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4.83 from 57 votes

Small Batch Cowboy Cookies

This small batch Cowboy Cookies recipe, inspired by the famous Laura Bush Cookies, delivers rich, chewy cookies packed with oats, chocolate chips, coconut, and pecans – the perfect treat!
Prep Time15 minutes
Cook Time18 minutes
Cool15 minutes
Total Time48 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: cookies, cowboy cookie recipe, cowboy cookies, cowboy cookies recipe, half batch cowboy cookies, Laura Bush cookies, laura bush cowboy cookies, small batch cowboy cookies, Texas Governor's Mansion Cookies
Servings: 18 large cookies
Author: Joanie Zisk

Equipment

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
US - Metric

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

    • 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.
    • 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

Serving: 1large cookie | Calories: 322kcal | Carbohydrates: 40g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 31mg | Sodium: 168mg | Potassium: 223mg | Fiber: 3g | Sugar: 23g | Vitamin A: 260IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 2.2mg

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