Secret Recipe Club.

It’s Secret Recipe Club time.

Let’s chat about my roots though.

I have 100% Texas roots, I like to wear my cowboy boots, go rodeo-ing, and eat barbecue until the cows come home. Don’t challenge me to a barbecue eat-off…I will win, especially if there is pulled pork and coleslaw involved…preferrably over a slab of hot corn bread. Oh mah gaaaaah.

Let’s go back to that cowboy part. I love me some cowboys. Heck, the best part about going to the rodeo is trying to figure out which bull-rider isn’t wearing a wedding ring while you scope him out from the nosebleed section. But…who does that?

My Dad…he is definitely a cowboy. Now, he doesn’t go out back and scramble calf’s, heard cattle, or milk cows. Nope, he is more of your rodeo committee, button down wearing, fix anything broken, trench digging cowboy. Oh, yea…and he pulls off a cowboy hat and boots effortlessly.

A couple of weeks ago when I made these muffins, my dad, being the blunt man of the year voiced that he just didn’t really care for bananas or blueberries anymore. I told him that was perfectly fine seeing as those muffins weren’t intended for him to begin with. More for me :). Anyway, he hinted (like I don’t already know) that cookies w/ chocolate, nuts, coconut, etc. are the way to his heart. Sooooo…when I found out that my secret recipe blogger was Lynne from  365 Days of Baking , I knew I just haddddd to make her recipe for Laura Bush’s Cowboy Cookies. Lynne is a rock star wife and mom with one son and two daughters. Oh, yea, and she knows a thing or two about baking. I mean just check out her extensive, not to mention enticingly delicious, recipe index. Miss Indecisive (that’s me) wanted to try them all! But, really…come on…you just can’t go wrong with cookies.

Now, I could have really tried to make these vegan, or gluten-free, etc etc. But seriously……..these are cowboy cookies. Cowboys aren’t vegan or gluten-free…I mean, their main food staples practically involve a huge slice of toasted white bread smothered with some sort of barbecued brisket, topped high w/ pickles, onions, and any other fixin’ imaginable.

No, cowboys eat real food.

Like cookie dough.


You know how to tell if a cookie is going to be delicious?


If the cookie dough is out of this world delicious.


These are those type of cookies.


Seriously y’all, I could have eaten the cookie dough in one sitting.


But then the actual baked cookies…


are absolutely sinful.


I can’t even deal.


It’s one of those cookies that is chocolate-fied, crispy, chewy, crunchy, ooey, gooey,


and chock full of delicious things all in one.


I’m pretty sure these are by far THE BEST cookies.


You know that being the cookie monster that I am…


these cookies must be tha bomb!


Cowboys everywhere will unite to eat these.


These are the type of cookies that produce a marriage proposal.


Mrs. Laura Bush, you know your cookies, Lynne…you are a genius for reproducing this recipe!

5.0 from 2 reviews
Cowboy Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
A deliciously crispy, chewy, ooey, gooey cookie filled with hearty oats, coconut, walnuts, and chocolate chips.
  • ¾ c. (1.5 sticks) unsalted butter, at room temperature
  • ¾ c. granulated sugar
  • ¾ c. packed light brown sugar
  • 1½ large eggs
  • 1½ t. pure vanilla extract
  • 1.5 c. flour (if you want to make them gluten-free, you can use ¾ c. oat flour + ¾ c. all-purpose gluten-free flour)
  • 1½ t. baking powder
  • 1½ t. baking soda
  • ½ t. ground cinnamon
  • ½ t. salt
  • 1½ c. rolled oats (use certified gluten-free if making gf)
  • 1 c. sweetened, shredded coconut
  • 1 c. chopped pecans (I used chopped walnuts)
  • 1½ c. semi-sweet chocolate chips (I used a combo of semi-sweet, dark chocolate chips & chunks)
  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter.
  3. Gradually add the sugars and continue beating til light and fluffy.
  4. Add half of the eggs and make sure they are well incorporated before adding the next half.
  5. Add the vanilla.
  6. In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
  7. With the mixer on low, gradually add the flour mixture to the butter mixture until just combined.
  8. Using a spatula, fold in the oats, coconut, nuts, and chocolate chips until evenly distributed.
  9. Drop the dough by rounded tablespoon fulls on to the prepared baking sheet.
  10. Bake for 15-18 minutes or until lightly golden.
  11. P.S. These cookies spread a little during baking and the result is huge, mondo sized cookies 🙂