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Laura Bush’s Cowboy Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/laura-bushs-cowboy-cookies-recipe/