why make this recipe

Laura Bush’s Cowboy Cookies are a delightful treat that combine the richness of chocolate, the crunch of pecans, and the heartiness of oats. They offer a perfect balance of flavors and textures, making them a favorite among cookie lovers. Whether you’re baking for a special occasion or just want a sweet snack at home, these cookies will satisfy your cravings and impress your friends and family.

how to make Laura Bush’s Cowboy Cookies

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

Directions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter and sugars together for 2-3 minutes until light and fluffy; scrape the bowl.
3. Add eggs one at a time, beating well after each; mix in vanilla.
4. Whisk together flour, baking soda, baking powder, and salt; gradually add to wet ingredients, mixing until just combined.
5. Fold in oats, chocolate chips, and pecans until evenly distributed.
6. Drop dough by tablespoonfuls onto prepared sheets, spacing about 2 inches apart.
7. Bake for 10-12 minutes, or until edges are golden and centers look slightly underdone.
8. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

how to serve Laura Bush’s Cowboy Cookies

Serve Laura Bush’s Cowboy Cookies warm, straight from the oven, or let them cool completely before enjoying. They go great with a glass of milk or a cup of coffee. You can also package them in a nice box for gifts or take them to a potluck to share with friends.

how to store Laura Bush’s Cowboy Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them. Just place the cooled cookies in a freezer bag, and they’ll stay fresh for up to three months. Thaw them at room temperature when you’re ready to enjoy.

tips to make Laura Bush’s Cowboy Cookies

• Make sure your butter is softened, not melted. This helps to achieve the right texture.
• Don’t overmix the dough after adding the flour. Mix until just combined for softer cookies.
• For extra flavor, consider toasting the pecans before adding them to the dough.
• If you prefer chewy cookies, take them out of the oven when they look slightly underdone.

variation

You can experiment with the recipe by using different types of nuts, such as walnuts or almonds, or you can add dried fruit like cranberries for extra sweetness. For a little more texture, consider adding coconut flakes.

FAQs

1. Can I use margarine instead of butter?
Yes, you can use margarine, but the taste and texture may be slightly different.

2. Can I make the dough ahead of time?
Absolutely! You can make the dough and refrigerate it for a few days or freeze it for up to three months before baking.

3. Are Cowboy Cookies suitable for freezing?
Yes, they freeze very well. Just let them cool completely and store them in an airtight container or freezer bag.

4. Can I use quick oats instead of rolled oats?
You can use quick oats, but the texture will be different. Rolled oats give these cookies a heartier bite.

5. How do I know when the cookies are done baking?
The cookies are done when the edges are golden and the centers look slightly underdone. They will continue to cook a bit after you take them out of the oven.

Laura Bush’s Cowboy Cookies

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• Author: make-recipe
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

Print Recipe

Description

Delightful cookies combining chocolate, pecans, and oats, perfect for any occasion.

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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 oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter and sugars together for 2-3 minutes until light and fluffy; scrape the bowl.
3. Add eggs one at a time, beating well after each; mix in vanilla.
4. Whisk together flour, baking soda, baking powder, and salt; gradually add to wet ingredients, mixing until just combined.
5. Fold in oats, chocolate chips, and pecans until evenly distributed.
6. Drop dough by tablespoonfuls onto prepared sheets, spacing about 2 inches apart.
7. Bake for 10-12 minutes, or until edges are golden and centers look slightly underdone.
8. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm or cool with milk or coffee. Store in an airtight container for up to a week or freeze for three months.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 200
• Sugar: 15g
• Sodium: 220mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg