Delicious Laura Bush’s Cowboy Cookies: The Ultimate Heart-Stealing Treat
If you’re a fan of Laura Bush’s Cowboy Cookies that vanish as soon as they come out of the oven, Laura Bush’s Cowboy Cookies are about to become your new obsession. These cookies pack a delightful combination of chewy oats, rich chocolate chips, and crunchy pecans into one irresistible bite.
Table of Contents
Originating from the White House, thanks to the Bush administration sharing the Laura Bush’s Cowboy Cookies, these cowboy cookies offer a nostalgic yet timeless twist on classic favorites oatmeal, chocolate chip, and pecan cookies all rolled into one mouthwatering experience. Whether you’re whipping up a batch for a weeknight treat, a potluck, or to satisfy a sudden chocolate craving, these cookies will not disappoint.
Laura Bush’s Cowboy Cookies
Equipment
- Mixing bowls
- electric mixer or hand whisk
- Measuring cups and spoons
- baking sheets
- Parchment paper
- wire cooling rack
- cookie scoop or tablespoon
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs (room temperature)
- 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 (toasted optional)
Instructions
- Scoop dough by tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake 10-12 minutes until edges are golden but centers soft.
- In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, followed by vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet mixture until combined.
- Fold in rolled oats, chocolate chips, and pecans until evenly distributed.
- Scoop dough by tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake 10-12 minutes until edges are golden but centers soft.
- Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Why You’ll Love These Laura Bush’s Cowboy Cookies
- Perfect Texture Combo: The chewy oats contrast beautifully with the melty chocolate chips and crunchy pecans, bringing a variety of textures that keep every bite exciting.
- Balanced Sweetness: Thanks to the brown sugar and a hint of salt from the nuts, these cookies avoid being overly sweet, letting you indulge in two or three without guilt.
- Crowd Pleaser: They’re a hit everywhere from school events to holiday parties disappearing faster than you can say Yeehaw!.
- Easy to Make: No fancy techniques or equipment needed. This simple one-bowl Laura Bush’s Cowboy Cookiesmakes baking fun and stress-free.
- Reliable Anytime: Perfect for potlucks, last-minute parties, or “I need chocolate now” moments, these cookies always come through.
Ingredients for Laura Bush’s Cowboy Cookies You’ll Need
- 1 cup (2 sticks) softened butter
- 1 cup granulated sugar
- 1 cup packed brown sugar (for that irresistible molasses flavor)
- 2 large eggs (room temperature preferred)
- 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 (not quick oats!)
- 2 cups semi-sweet chocolate chips (half milk chocolate works for a sweeter touch)
- 1 cup chopped pecans (toasted for extra flavor, if you like)
Substitutions: Walnuts or almonds work well for pecans, and gluten-free flour blends can replace all-purpose flour for gluten-free versions.
Craving something sweet, chewy, and full of heart? Discover why Laura Bush’s Cowboy Cookies became a White House favorite and how you can bake a batch that steals hearts at home.
Step-by-Step Instructions
- Preheat & Prep: Set your oven to 350°F (175°C). Line baking sheets with parchment paper for easier cleanup.
- Cream Butter and Sugars: Beat softened butter with granulated and brown sugars until light and fluffy (about 2-3 minutes). Remember to scrape the bowl halfway through!
- Add Eggs & Vanilla: Mix in eggs one at a time for even texture, then add vanilla extract.
- Combine Dry Ingredients: Whisk flour, baking soda, baking powder, and salt in a separate bowl. Gradually mix into wet ingredients be careful not to overmix.
- Fold in Goodies: Gently stir in oats, chocolate chips, and pecans until just combined.
- Shape & Bake: Drop dough by tablespoons or use a cookie scoop. Space them about 2 inches apart. Bake 10-12 minutes until edges are golden and centers appear slightly underdone.
- Cool: Let cookies rest on the baking sheet 5 minutes before transferring to a wire rack to cool completely and firm up.
Pro Tips for Perfect Cowboy Cookies
- Use butter softened but still cool too soft causes spreading, too cold won’t cream properly.
- Rotate baking sheets halfway for even browning.
- Slightly underbake for that ideal chewy center, as cookies continue to cook on the hot pan.
- Storage, Freezing & Reheating
Room temperature: Store in an airtight container with a slice of bread to keep soft for up to a week. - Freeze baked cookies: Layer with parchment paper in freezer bags, freeze for up to 3 months. Thaw at room temperature or microwave briefly.
- Freeze dough balls: Scoop dough onto a tray, freeze, then store in bags. Bake directly from frozen, adding 1-2 minutes to bake time for fresh cookies anytime.
Serving Suggestions and Garnishes
Serve with a glass of cold milk or a hot cup of coffee or tea. Garnish with a sprinkle of flaky sea salt for a gourmet touch. These cookies also make fantastic ice cream sandwiches or a crunchy topping for a bowl of vanilla ice cream.
Optional Add-Ons and Variations
- Add shredded coconut or butterscotch chips for a flavor twist.
- Spice it up with a pinch of cinnamon or a dash of espresso powder to deepen the chocolate notes.
- For a nut-free version, simply omit nuts and increase oats or chocolate chips.
What makes Laura Bush’s Cowboy Cookies different from regular chocolate chip cookies?
These cookies are heartier and more textured they combine oats, pecans, and chocolate chips, giving them a chewy, nutty, and slightly crisp edge. They’re essentially the “everything cookie” of the chocolate chip world!
Can I make these cookies without nuts?
Absolutely! Simply omit the pecans and replace them with extra oats or chocolate chips. You’ll still get the same chewy texture and delicious flavor.
How do I keep the cookies soft after baking?
Store them in an airtight container with a slice of sandwich bread. The bread helps maintain moisture, keeping your cookies soft and fresh for days.
Can I freeze the cookie dough?
Yes! Scoop the dough into balls, freeze them on a tray until firm, then store in a freezer bag for up to 3 months. You can bake them straight from the freezer just add 1–2 extra minutes to the bake time.
Can I make these cookies gluten-free?
Definitely. Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Make sure your oats are certified gluten-free as well.
Cultural Note: A White House Favorite for Laura Bush’s Cowboy Cookies
Laura Bush’s Cowboy Cookies have a special place in American baking lore, treasured since the Bush administration shared them publicly. These cookies embody warm, welcoming Texan hospitality and a comforting home-baked simplicity that bridges generations, making them a beloved staple in kitchens across the country.
Love cookies? Our ultimate guide has 11 recipes guaranteed to satisfy any sweet craving.
Before you preheat the oven, explore how your favorite ingredients stack up nutritionally with the USDA FoodData Central, and discover tips for managing sweetness in homemade treats from Harvard’s Nutrition Source.
Nutritional Information (per cookie)
- Calories: 120
- Fat: 6g (3g saturated)
- Carbohydrates: 15g
- Sugars: 8g
- Protein: 2g
Try out Laura Bush’s Cowboy Cookies and watch how quickly they become the sweet star of your baking repertoire. Don’t forget to share your cookie stories and photos they love to build a community of Laura Bush’s Cowboy Cookies lovers!
