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Laura Bush’s Cowboy Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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