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Laura Bush’s Cowboy Cookies Recipe

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★★★★★

4.5 from 69 reviews

Laura Bush’s Cowboy Cookies are a deliciously hearty treat packed with oats, chocolate chips, and pecans. These cookies deliver the perfect balance of chewy and crunchy textures with a rich buttery flavor accentuated by brown sugar and vanilla extract. Ideal for cookie lovers looking for a classic, homemade dessert with a nostalgic twist.

Ingredients

Scale

Wet Ingredients

  • 1 cup (2 sticks) butter, softened
  • 2 large eggs
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 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, optional)

Instructions

  1. Prepare Ingredients: Soften the butter by leaving it out at room temperature for about 30 minutes until it dents when pressed but still feels cool. If desired, toast the chopped pecans by placing them in a dry skillet over medium heat until fragrant, about 5 minutes, stirring frequently. Set aside to cool.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and packed brown sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes using an electric mixer on medium speed.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Then add the vanilla extract and mix until combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Make sure to level off the flour when measuring to maintain accuracy.
  5. Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed just until incorporated. Avoid overmixing to keep the cookies tender.
  6. Fold in Oats, Chocolate Chips, and Pecans: Using a spatula or wooden spoon, gently fold in the old-fashioned rolled oats, semi-sweet chocolate chips, and toasted chopped pecans ensuring even distribution.
  7. Scoop Cookies: Preheat your oven to 350°F (175°C). Using a rounded tablespoon or cookie scoop, place dough balls about 2 inches apart on ungreased baking sheets.
  8. Bake: Bake the cookies in the preheated oven for 10-12 minutes until the edges are golden but the centers remain slightly soft. This results in a chewy texture.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set properly and finish cooking off heat.

Notes

  • For best texture, use old-fashioned rolled oats instead of quick oats.
  • Softened butter should be cool but pliable to achieve optimal creaming with sugars.
  • To toast pecans: heat in a dry skillet over medium heat, stirring often, for 3-5 minutes until fragrant.
  • Room temperature eggs mix more evenly but cold eggs can be used in a pinch.
  • Cookie dough can be stored in the refrigerator for up to 3 days before baking.
  • If you prefer thicker cookies, scoop larger dough balls or chill dough before baking.

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

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