Laura Bush’s Cowboy Cookies: Chewy Treats for All Occasions

Laura Bush’s Cowboy Cookies are the ultimate testament to comfort baking, combining chewy oats, rich chocolate chips, and crunchy pecans.

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Prep Time 15

Cook Time 12

Cooling Time 5

Total Time 32

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Butter Use coconut oil for a dairy-free version.
1 cup Granulated Sugar Can substitute with a sugar alternative.
1 cup Brown Sugar Light or dark brown sugar can be used interchangeably.
2 large Eggs No substitutions recommended.
2 teaspoons Vanilla Extract Use pure extract for a deeper taste.

For the Dry Mixture

2 cups All-Purpose Flour Substitute with a 1:1 gluten-free blend for gluten-free cookies.
1 teaspoon Baking Soda Ensure it's fresh for best results.
1 teaspoon Baking Powder Check for expiration for effectiveness.
1/2 teaspoon Salt Use sea salt for a gourmet touch.

For the Texture

3 cups Old-Fashioned Rolled Oats Quick oats may work but will alter texture.
2 cups Semi-Sweet Chocolate Chips Substitute with milk or dark chocolate for variations.
1 cup Chopped Pecans Can be replaced with walnuts or omitted for nut-free cookies.

Equipment

Mixing bowls
hand mixer
Baking Sheets
Spoon or Cookie Scoop

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Cream together softened butter, granulated sugar, and brown sugar until smooth and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt.
Gradually incorporate the dry mix into the wet ingredients, stirring gently until just combined.
Gently fold in old-fashioned rolled oats, semi-sweet chocolate chips, and chopped pecans.
Drop rounded tablespoons of cookie dough onto ungreased baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown.
Let cookies cool on the baking sheet for about 5 minutes before transferring them to wire racks.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 27gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For thicker cookies, chill your dough for about 30 minutes before baking. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.

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