You know those recipes that are just unapologetically bold and delicious, a smorgasbord of yummy but random ingredients that somehow culminate into something heavenly? The name might involve "kitchen sink," implying that they include everything except the kitchen sink! One famous "kitchen sink" cookies are those made by Laura Bush, the former first lady of the United States. Her famous recipe, Laura Bush cowboy cookies, are an mouthwatering combo of ingredients impossible to resist.

Laura Bush's Cowboy Cookies

Laura Bush's cowboy cookies rose to fame after the Family Circle Magazine's cookie bake-off between Laura Bush and Tipper Gore, the first lady before Laura Bush. This bake off was in 2000, the election year that determined George Bush's presidency. Tipper Gore's gingersnaps were tasty, but Laura Bush took the prize with her scrumptious cowboy cookies. Laura Bush served as the first lady of Texas before becoming the first lady of the U.S., and her Texas roots probably inspired her to make the famous cowboy cookies.

These goodies contain everything you could ever want in a cookie- oatmeal, pecans, chocolate chips and coconut. They're essentially a mix of chocolate chip cookies and oatmeal cookies, with some extra mix-ins. Be warned, this cowboy cookie recipe makes a batch of giant cookies, so be ready to share! One of the best aspects of these buttery cowboy cookies is that it can be changed to accommodate your preferences.

If you want chewy cookies, make them big, and cook until they just start to brown. If you want a crispy cookie, cook until fully golden brown! You can also play with the ingredients, by adding dried cranberries or taking out the coconut or pecans. Another tasty option would be substituting white chocolate chips for some of the dark chocolate.

How to Make Laura Bush Cowboy Cookies

    Preheat the oven to 350 degrees F, placing the racks in upper and lower third of the oven. Line two large baking sheets with parchment paper.

    Get a large bowl, and add in the flour, baking powder, baking soda, cinnamon and salt. Whisk together until fully combined.

    Using an electric mixer, beat butter on medium speed until smooth, about 1 minute. Gradually add in the white sugar and brown sugar, and beat on medium speed to combine, another 2 or 3 minutes. Add in eggs, one at a time, beating after each. Add vanilla extract, then beat again.

    Add in flour mixture until just combined, then stir in the chocolate chips, oats, coconut and pecans, mixing until just combined.

    Scoop about 1/4 cups of dough for each cookie onto the cookie sheets, leaving 3 inches between each. If you prefer smaller cookies, scoop 2 tablespoons of cookie dough for each cookie.

    Bake at 350°F for 14 to 18 minutes for large cookies or if you prefer cookies on the crunchy side. Bake for 13 to 16 minutes for smaller cookies. Halfway through baking, rotate the baking sheets for evenly cooked cookies.

    When the edges are golden brown, remove baking sheets from oven and let cookies cool for 5 minutes. Then, transfer them to a cooling rack. Prepare to have a new favorite cookie!!

    Watch: Let's Make: Wonderful Maple Pecan French Toast Bake

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    Laura Bush's Cowboy Cookies 

    Prep Time: 20 minutes | Cook Time: 20 minutes

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    INGREDIENTS

    • 3 cups all-purpose flour
    • 1 tbsp baking powder
    • 1 tbsp baking soda
    • 1 tbsp ground cinnamon
    • 1 tsp salt
    • 1 1/2 cups butter, room temperature
    • 1 1/2 cups granulated sugar
    • 1 1/2 cups light-brown sugar, packed
    • 3 eggs
    • 1 tbsp vanilla extract
    • 3 cups semisweet chocolate chips
    • 3 cups old-fashioned rolled oats
    • 2 cups sweetened flake coconut
    • 2 cups chopped pecans

    Instructions

    Preheat the oven to 350 degrees F, placing the racks in upper and lower third of the oven. Line two large baking sheets with parchment paper. 

    Get a large bowl, and add in the flour, baking powder, baking soda, cinnamon and salt. Whisk together until fully combined.

    Using an electric mixer, beat butter on medium speed until smooth, about 1 minute. Gradually add in the white sugar and brown sugar, and beat on medium speed to combine, another 2 or 3 minutes. Add in eggs, one at a time, beating after each. Add vanilla extract, then beat again.

    Add in flour mixture until just combined, then stir in the chocolate chips, oats, coconut and pecans, mixing until just combined. 

    Scoop about 1/4 cups of dough for each cookie onto the cookie sheets, leaving 3 inches between each. If you prefer smaller cookies, scoop 2 tablespoons of cookie dough for each cookie. 

    Bake at 350°F for 14 to 18 minutes for large cookies or if you prefer cookies on the crunchy side. Bake for 13 to 16 minutes for smaller cookies. Halfway through baking, rotate the baking sheets for evenly cooked cookies.

    When the edges are golden brown, remove baking sheets from oven and let cookies cool for 5 minutes. Then, transfer them to a cooling rack. Prepare to have a new favorite cookie!!

    Notes

    These scrumptious Laura Bush cowboy cookies should be stored in an airtight container at room temperature, but they will start to dry out after about 5 days. They can also be frozen as cookie dough balls, where they'll keep in the freezer for about a month.