Laura Bush’s Cowboy Cookies Recipe

Laura Bush’s Cowboy Cookies are a delightful mix of chewy oats, rich chocolate chips, and crunchy pecans that come together in one irresistible bite. These classic cookies bring a perfect balance of flavors and textures, making them a favorite 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) and line baking sheets with parchment paper for easy cleanup.
2. Step 2: Beat the softened butter with granulated and brown sugars for 2-3 minutes until light and fluffy, scraping down the bowl halfway through.
3. Step 3: Add eggs one at a time, mixing well after each, then stir in the vanilla extract until combined.
4. Step 4: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, mixing just until combined to avoid tough cookies.
5. Step 5: Fold in oats, chocolate chips, and chopped pecans until evenly distributed.
6. Step 6: Drop dough by tablespoonfuls onto prepared sheets, spacing about 2 inches apart. Bake for 10-12 minutes until edges are golden but centers still look slightly underdone.
7. Step 7: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Toast the pecans before adding to enhance their flavor and crunch.
• Try substituting half the semi-sweet chocolate chips with milk chocolate for a sweeter twist.
• Use room temperature eggs for better mixing, but cold eggs work if you’re in a hurry.

Storage

Store these cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze them for up to 3 months. Reheat by warming briefly in the oven or microwave for that freshly baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned rolled oats?

Old-fashioned rolled oats are best for texture and chewiness. Quick oats will make the cookies softer and less hearty.

Why do the centers look underdone when the cookies are finished baking?

The centers stay slightly soft to keep the cookies chewy. They firm up as they cool, so it’s important to let them rest on the baking sheet before moving them.

Laura Bush’s Cowboy Cookies Recipe

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★★★★★

4.7 from 56 reviews

Laura Bush’s Cowboy Cookies are a deliciously hearty treat loaded with oats, chocolate chips, and toasted pecans. These classic cookies combine a perfect blend of sweet and nutty flavors with a chewy yet soft texture that will win your heart from the very first bite. Perfect for cookie lovers seeking a nostalgic, homemade delight with a twist of rustic charm.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 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. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure even baking and easy cleanup.
2. Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated and brown sugars for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through to mix thoroughly.
3. Add Eggs and Vanilla: Crack in the eggs one at a time, mixing well after each addition. Then pour in the vanilla extract and mix until combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid tough cookies.
5. Fold in Mix-ins: Gently stir in the oats, chocolate chips, and chopped pecans until evenly distributed throughout the dough.
6. Scoop Dough: Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake Cookies: Bake for 10-12 minutes. They are done when the edges turn golden brown but the centers still look slightly underbaked for a chewy texture.
8. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely and firm up.

Notes

• Use old-fashioned rolled oats instead of quick oats for better texture.
• Softened butter should dent when pressed but remain cool to the touch for best creaming results.
• Toast pecans before adding for enhanced flavor, though this is optional.
• Resist the temptation to overmix the dough to maintain tenderness.
• Let cookies cool slightly on the baking sheet before moving to a wire rack to avoid breaking.

Keywords: cowboy cookies, chocolate chip cookies, oatmeal cookies, pecan cookies, Laura Bush recipe, classic cookies, homemade cookies, chewy cookies