Cowboy Cookies have long been a cherished recipe in my home. With their sweet, gooey chocolate chips and the delightful crunch of pecans, these cookies are a crowd favorite at every gathering. Inspired by Laura Bush and her love for Texas-style baked goods, they blend comforting ingredients that remind us of home and wholesome farm life. Whether it’s a family brunch or a last-minute treat for guests, these cookies never fail to please.

What Makes This Recipe Special

You’ll love these Cowboy Cookies for so many reasons. First off, they’re incredibly easy to make, which is a blessing for busy weeknights. The combination of oats, chocolate, and pecans creates a perfect balance—chewy, crunchy, and utterly satisfying. Plus, they’re budget-friendly and use ingredients you likely already have in your pantry.

“These cookies are a game-changer! I made them for a potluck, and they disappeared in minutes. The chocolate and pecans are so delicious together!” – A satisfied cookie lover

Preparing Laura Bush’s Cowboy Cookies

Making these cookies is straightforward and fun—a perfect recipe for both beginner bakers and seasoned pros. You can tackle this recipe in just a few easy steps, and the aroma wafting through your kitchen will have everyone eager for a taste.

Gather These Items

Here’s what you’ll need to whip up Laura Bush’s Cowboy Cookies:

• 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

Feel free to swap out the pecans for walnuts or even skip nuts entirely if you prefer a nut-free cookie.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. In a large bowl, cream the softened butter and both sugars together for about 2-3 minutes until light and fluffy. Remember to scrape the sides of the bowl.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Gently fold in the oats, chocolate chips, and chopped pecans until everything is evenly distributed.
6. Drop tablespoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the edges are golden and the centers look slightly underdone.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Best Ways to Enjoy It

These cookies shine on their own, but you can elevate the experience with a few serving suggestions. Pair them with a tall glass of cold milk, coffee, or a scoop of vanilla ice cream on the side for an indulgent dessert. For an added touch, sprinkle a bit of sea salt on top for a sweet and salty flavor explosion.

Keeping Leftovers Fresh

To ensure your Cowboy Cookies stay fresh and delicious, store them in an airtight container at room temperature for up to a week. If you need to keep them longer, they freeze beautifully. Just make sure to place them in a freezer-safe container or bag, and they can last for up to three months. Allow frozen cookies to thaw at room temperature before enjoying.

Helpful Cooking Tips

• For a softer cookie, be careful not to overbake them. Remember, they’ll continue to cook on the baking sheet even after you take them out of the oven.
• If you want an extra chewy texture, let the dough chill in the fridge for about an hour before baking.
• Experimenting with different types of chocolate chips—like dark or white chocolate—can add a unique twist to your cookies.

Creative Twists

Feel free to get creative with the recipe! Add in dried fruits like cranberries or apricots for a chewy surprise or switch up the nuts depending on what you have on hand. You could even add a dash of cinnamon or espresso powder for a flavor boost.

Common Questions

How long does the recipe take to prepare?

This recipe typically takes around 15 minutes to prepare and about 10-12 minutes to bake.

Can I substitute the butter with a non-dairy option?

Yes! You can use coconut oil or a plant-based butter alternative to create a dairy-free version of these cookies.

What’s the best way to store cookies to keep them fresh?

Store in an airtight container at room temperature for up to a week, or freeze for longer storage.

Laura Bush’s Cowboy Cookies are sure to become a beloved part of your baking repertoire. They’re perfect for sharing, gifting, or just enjoying with a family movie night!

Laura Bush’s Cowboy Cookies

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Delightful cookies with chocolate chips and pecans, perfect for gatherings and easy to make.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. In a large bowl, cream the softened butter and both sugars together for about 2-3 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Gently fold in the oats, chocolate chips, and chopped pecans until evenly distributed.
6. Drop tablespoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the edges are golden and the centers look slightly underdone.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container for up to a week, or freeze for up to three months.

Nutrition

• Serving Size: 1 cookie
• Calories: 200
• Sugar: 12g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg