Get Ready to Crave These Cookies!
Imagine walking into a kitchen filled with the warm, buttery scent of cookies baking in the oven. Now, what if I told you that these are no ordinary cookies? Laura Bush’s Cowboy Cookies are the decadent, chewy treats of your dreams—loaded with oats, chocolate chips, and pecans. They’re not just delicious; they’re also a breeze to whip up, making them perfect for any occasion!
Why Make This Recipe
Why should you add Laura Bush’s Cowboy Cookies to your baking repertoire? Here are a few sweet reasons:
- Simple to bake: No culinary degree required, folks! These cookies come together with basic ingredients and straightforward steps.
- Family-approved: You know a recipe is a winner when kids start circling the kitchen like hawks waiting for treats.
- Versatile fun: Whether you’re making a snack for the kids or bringing a dessert to a friend’s house, these cookies fit the bill perfectly.
Ingredients:
You don’t need fancy stuff — just these basics!
- 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
Directions:
Ready to bake? Let’s roll! Follow these easy steps:
- Preheat your oven to 350°F (175°C). Line those baking sheets with parchment paper—nobody likes a sticky situation.
- Cream the butter and sugars together for 2-3 minutes until light and fluffy. Don’t forget to scrape down the bowl!
- Add the eggs one at a time, beating well after each addition, and mix in that delicious vanilla.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to your wet ingredients, mixing until just combined.
- Fold in the oats, chocolate chips, and pecans until they’re evenly distributed like they’re part of a cookie club.
- Drop tablespoonfuls of dough onto your prepared sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underdone.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
How to Make Laura Bush’s Cowboy Cookies (Overview)
So, here’s the lowdown: you start by creaming the butter and sugars to create a fluffy base. Then, you add eggs and vanilla, stir in the dry ingredients, and fold in the goodies. It’s like a cookie magic show right in your kitchen! Pro tip: Don’t rush through mixing—this step ensures that every bite has that perfect texture 😍.
How to Serve Laura Bush’s Cowboy Cookies
Picture this: a warm, gooey cookie fresh out of the oven. The chocolate is slightly melty, and you have crunch from the pecans adding depth. Serve these cookies alongside a tall glass of cold milk or a rich cup of coffee. You could also stack ‘em on a cute platter for those Instagram moments because, let’s be real—everyone wants to see that foodie aesthetic! 😉
How to Store Laura Bush’s Cowboy Cookies
These cookies can hang out in an airtight container at room temperature for about a week. Want them to last longer? Throw them in the fridge, and they’ll stay good for about two weeks! For long-term storage, freeze them for up to three months. Just pop them in the microwave for a few seconds to revive that warm, freshly baked flavor.
Tips to Make Laura Bush’s Cowboy Cookies
- Chill your dough for 30 minutes before baking if you want thicker cookies. Nobody likes flat friends!
- Swap out the pecans for walnuts or even almonds if that’s what you have on hand.
- Mix in dried fruit like cranberries or raisins for a little extra flavor burst.
- Be careful not to overbake—slightly underdone centers lead to chewy perfection!
- Use a cookie scoop to ensure even sizes—good for baking and smooth serving!
Variation
Feeling adventurous? Try these easy variations:
- Vegan version: Swap the butter for coconut oil and use flax eggs instead of traditional eggs.
- Add spices: A pinch of cinnamon can elevate flavor to the next level!
- Smart swaps: Replace chocolate chips with butterscotch chips or even peanut butter chips if you’re feeling indulgent.
FAQs
Can I use gluten-free flour for these cookies?
Absolutely! Just make sure you’re using a 1:1 gluten-free flour blend and follow the recipe the same way.
How do I prevent my cookies from spreading too much?
Chill your dough before baking, and make sure your butter is softened but not melted.
Can I make these cookies ahead of time?
You sure can! Prep the dough, roll it into balls, and refrigerate or freeze until you’re ready to bake.
📌 Pin this recipe for your next cozy dinner night!
Cowboy Cookies
Ingredients
Cookie Base
- 1 cup butter, softened 2 sticks
- 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
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the butter and sugars together for 2-3 minutes until light and fluffy. Scrape down the bowl.
- Add the eggs one at a time, beating well after each addition, and mix in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined.
- Fold in the oats, chocolate chips, and pecans.
- Drop tablespoonfuls of dough onto the prepared sheets, spacing about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underdone.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Printable Recipe Card
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