Laura Bush’s Cowboy Cookies Recipe

Introduction

Laura Bush’s Cowboy Cookies are a delightful combination of rich butter, hearty oats, chocolate chips, and crunchy pecans. These cookies strike the perfect balance between chewy and crispy, making them an irresistible treat for any occasion.

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 cups old-fashioned rolled oats
• 2 cups semi-sweet chocolate chips
• 1 cup chopped pecans

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or lightly greasing them.
2. Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Step 3: Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture, mixing just until combined.
6. Step 6: Stir in the rolled oats, chocolate chips, and chopped pecans until evenly distributed throughout the dough.
7. Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 12 to 15 minutes, or until the edges are golden brown but the centers remain soft.
9. Step 9: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

• For extra flavor, toast the chopped pecans before adding them to the dough to enhance their nutty aroma.
• If you prefer a sweeter cookie, substitute half of the semi-sweet chocolate chips with milk chocolate chips.
• Make sure to use old-fashioned rolled oats for the best texture; quick oats can make the cookies mushy.
• Let the dough chill for 30 minutes before baking to prevent spreading and to deepen the flavors.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container or freezer bag for up to three months. To reheat, warm cookies in a 300°F (150°C) oven for 5–7 minutes or until soft and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to about ½ teaspoon to avoid making the cookies too salty.

Can I substitute the pecans with other nuts?

Absolutely! Walnuts or almonds work well and add their own unique flavor and texture to the cookies.

Laura Bush’s Cowboy Cookies Recipe

Print Recipe

★★★★★

4.6 from 663 reviews

Laura Bush’s Cowboy Cookies are a classic, chewy, and richly textured cookie loaded with oats, chocolate chips, and pecans. The perfect balance of sweet and buttery flavors combined with the hearty chew of rolled oats and the crunch of toasted pecans makes these cookies a timeless treat everyone loves.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter and Sugars

• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar

Wet Ingredients

• 2 large eggs
• 1 tsp pure vanilla extract

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt

Mix-Ins

• 2 cups old-fashioned rolled oats
• 2 cups semi-sweet chocolate chips
• 1 cup chopped pecans (toasted if desired)

Instructions

1. Prepare the Butter and Sugars: Leave the butter out to soften for about 30 minutes until it dents when pressed but still feels cool. In a large mixing bowl, cream together the softened butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy.
2. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the pure vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
4. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
5. Fold in the Oats, Chocolate Chips, and Pecans: Gently fold in the old-fashioned rolled oats, semi-sweet chocolate chips, and chopped pecans, making sure everything is evenly distributed throughout the dough.
6. Preheat and Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
7. Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded mounds of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake: Bake in the preheated oven for 12 to 15 minutes, or until the edges and tops are golden brown but the centers still look slightly soft.
9. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This helps them set and maintain a chewy texture.

Notes

• For richer flavor, toast the pecans lightly in a dry skillet over medium heat until fragrant before mixing into the dough.
• Using old-fashioned rolled oats is crucial for texture; quick oats would alter the chewiness.
• Butter should be softened but not melted to ensure proper creaming with sugars.
• Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
• Room temperature eggs blend better into the batter but using cold eggs in a pinch still works fine.

Keywords: Cowboy cookies, Laura Bush cookies, oatmeal chocolate chip cookies, pecan cookies, chewy cookies, classic cookie recipe