Introduction

Laura Bush’s Cowboy Cookies are a timeless treat packed with oats, chocolate chips, and pecans for a rich, hearty cookie experience. These cookies offer the perfect balance of chewy and crunchy textures, delivering a taste that’s both nostalgic and irresistibly delicious.

Two thick, golden-brown cookies with a slightly crispy edge and soft center sit on a white plate with a white marbled texture background. The top cookie is broken in half, showing gooey, melted dark brown chocolate chunks and bits of chopped nuts inside. The cookie surface is rough with visible pieces of chocolate and pecans scattered across, adding texture with both smooth, glossy chocolate and crunchy nut bits. The lighting highlights the crumbly texture and rich colors of the chocolate and nuts. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats for easy cleanup.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 3: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
Step 6: Fold in the rolled oats, chocolate chips, and chopped pecans gently but thoroughly.
Step 7: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 12 to 15 minutes, or until the cookies are golden brown around the edges but still soft in the center.
Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Toast the pecans before mixing them in to enhance their flavor and add extra crunch to your cookies.
Try swapping half the semi-sweet chocolate chips for milk chocolate chips to create a sweeter, creamier taste.
Use room temperature eggs for better mixing, but cold eggs work if you’re in a hurry.
For a chewier cookie, slightly underbake and let them finish setting on the baking sheet.

Storage

Store these cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed bag for up to three months. To enjoy, thaw at room temperature or warm in the oven for a few minutes to restore softness.

How to Serve

Two thick chocolate chip cookies rest on a white plate with a white marbled background. The cookie on the bottom is whole, showing a golden-brown, slightly crispy edge with a soft, light brown center dotted with melted chocolate chunks and small pecan pieces. The cookie on top is broken in half, revealing two layers: a crumbly, light golden outer layer and a gooey, dark chocolate-filled middle layer with visible nut fragments. The top cookie also has large chocolate chunks and pecan pieces scattered across its surface, adding texture and richness. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the pecans with another nut?

Yes, walnuts, almonds, or even macadamia nuts are great alternatives. Just chop them roughly and toast if desired for extra flavor.

What is the difference between old-fashioned rolled oats and quick oats in this recipe?

Old-fashioned oats provide a chewier, heartier texture and hold up better during baking. Quick oats tend to create softer, less textured cookies and may affect the overall bite.

Laura Bush’s Cowboy Cookies Recipe

Print Recipe

★★★★★

4.5 from 123 reviews

Laura Bush’s Cowboy Cookies are a deliciously hearty and sweet treat packed with butter, oats, chocolate chips, and pecans. These iconic cookies combine a perfect balance of chewy and crunchy textures with rich flavors from brown sugar and toasted nuts, making them a crowd-pleaser for any occasion.

Author: Bella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: About 36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Additional Mix-Ins

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

Instructions

Prepare Butter and Toast Nuts: Leave the butter out at room temperature for about 30 minutes until softened but still cool to the touch. If using, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant. Set aside to cool.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and packed brown sugar until light and fluffy, about 3-4 minutes. This step ensures a smooth base and adds to the cookie’s tenderness.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract for depth of flavor.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures even distribution and proper leavening.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
Add Oats, Chocolate Chips, and Pecans: Fold in the old-fashioned rolled oats, semi-sweet chocolate chips, and toasted chopped pecans gently with a spatula, ensuring they are evenly distributed throughout the dough.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
Shape and Bake: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 12-15 minutes, or until the edges are golden brown but the centers remain soft.
Cool Cookies: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly.

Notes

Make sure to use old-fashioned rolled oats, not quick oats, for the best texture.
Softening the butter at room temperature ensures a creamy mixture and tender cookies.
Toasting the pecans enhances their flavor but is optional.
Using both baking soda and baking powder gives these cookies their perfect rise and thickness.
Feel free to substitute half of the semi-sweet chocolate chips with milk chocolate chips for a different taste profile.
Store cookies in an airtight container at room temperature for up to one week.

Keywords: Cowboy Cookies, Laura Bush Cookies, oatmeal cookies, chocolate chip cookies, pecan cookies, chewy cookies