Laura Bush’s Cowboy Cookies Recipe

Introduction

Laura Bush’s Cowboy Cookies are a nostalgic treat that combines chewy oats, rich chocolate chips, and crunchy pecans in every bite. These cookies strike the perfect balance between soft and crispy, making them irresistible for any cookie lover. Once you try one, you’ll understand why they’re a timeless favorite.

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: In a large bowl, beat the softened butter with granulated sugar and brown sugar for 2-3 minutes until light and fluffy, scraping down the bowl halfway through.
3. Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until fragrant.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined.
5. Step 5: Gently fold in the oats, chocolate chips, and chopped pecans until evenly distributed throughout the dough.
6. Step 6: Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Step 7: Bake for 10-12 minutes, or until edges are golden and centers look slightly underdone.
8. Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Leave butter out for about 30 minutes before baking; it should dent when pressed but still feel cool for perfect creaming.
• Rotate baking sheets halfway through cooking to ensure even browning.
• Underbake slightly for a chewy center, as cookies continue to set while cooling on the pan.
• Substitute walnuts or almonds for pecans if preferred or on hand.
• Use dark or milk chocolate chips instead of semi-sweet to vary sweetness and richness.
• Stick with old-fashioned rolled oats for best texture; quick oats are a workable alternative but produce denser cookies.
• In emergencies, margarine can replace butter, but avoid using oil to maintain cookie texture.

Storage

Store baked cookies in an airtight container at room temperature with a slice of bread to keep them soft for up to one week. For longer storage, freeze cooled cookies layered with parchment paper in freezer bags for up to 3 months. Thaw at room temperature or warm briefly in the microwave. You can also freeze dough balls on a tray until solid, then transfer to bags; bake from frozen, adding 1-2 extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Quick oats can be used, but the texture will be denser and less chewy compared to old-fashioned rolled oats. Avoid steel-cut oats, as they do not work well in this recipe.

Why is it important to underbake the cookies slightly?

Underbaking by a minute or two ensures the centers remain soft and chewy. The cookies continue to cook on the hot baking sheet after removal from the oven, helping achieve the perfect texture without overbaking.

Laura Bush’s Cowboy Cookies Recipe

Print Recipe

★★★★★

4.5 from 85 reviews

Laura Bush’s Cowboy Cookies are a delightful combination of chewy oats, rich semi-sweet chocolate chips, and crunchy toasted pecans baked to golden perfection. These classic American cookies balance sweetness and texture in every bite, making them perfect for any occasion, from lunchboxes to holiday gatherings. Easy to prepare with every pantry staple, they promise a heartwarming homemade treat.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 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

Add-ins

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

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for even baking and easier cleanup.
2. Cream Butter and Sugars: Using a mixer, beat the softened butter with granulated and brown sugars for 2-3 minutes until the mixture becomes light and fluffy. Scrape down the bowl halfway to ensure even mixing.
3. Add Eggs and Vanilla: Incorporate eggs one at a time, mixing thoroughly after each addition. Then add the vanilla extract to infuse a rich aroma and flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to evenly distribute the leaveners and seasoning. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined to avoid toughening the dough.
5. Fold in Oats, Chocolate Chips, and Pecans: Gently stir in the rolled oats, semi-sweet chocolate chips, and chopped pecans ensuring even distribution without overworking the dough.
6. Scoop and Bake: Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, watching for golden edges while centers remain slightly underdone.
7. Cool the Cookies: Remove from oven and let cookies rest on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. This cooling step ensures they firm up just right for the perfect chewy texture.

Notes

• Butter should be softened but still cool to the touch for ideal creaming and cookie spread.
• Rotate baking sheets halfway through baking to encourage even browning in ovens with hot spots.
• Do not overbake; the cookies continue to cook slightly on the hot baking sheet after removal.
• Substitute toasted walnuts or almonds for pecans if desired.
• Use old-fashioned rolled oats for best texture; quick oats may yield denser cookies.
• Try different chocolate chips such as dark or milk chocolate depending on sweetness preference.
• In emergencies, margarine can replace butter but will alter the flavor and texture; avoid using oil.
• Store cookies with a slice of bread in an airtight container to keep them soft up to one week.
• Freeze baked cookies or dough balls for up to 3 months; bake dough balls straight from frozen adding 1-2 minutes.

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