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Laura Bush’s Cowboy Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

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