Laura Bush’s Cowboy Cookies are a classic Texan dessert that combines rich flavors and hearty textures. Packed with semisweet chocolate chips, old-fashioned oats, sweetened coconut, and crunchy pecans, these cookies are not only a treat for the taste buds but also a delightful way to bring a bit of Texas into your kitchen.
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
3 eggs
1 tablespoon ground cinnamon
1 teaspoon salt
3 cups semisweet chocolate chips
1 1/2 cups (3 sticks) butter, room temperature
1 1/2 cups granulated sugar
3 cups old-fashioned rolled oats
1 1/2 cups light-brown sugar, packed
1 tablespoon vanilla extract
2 cups sweetened flake coconut
2 cups chopped pecans
Directions:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or leave them ungreased.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Cream the Butter and Sugars: In a very large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the granulated sugar and light-brown sugar, and mix until well combined.
Incorporate Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Mix in Dry Ingredients: Gradually add the flour mixture to the wet ingredients, beating on low speed until just combined.
Add Mix-Ins: Stir in the semisweet chocolate chips, rolled oats, sweetened flake coconut, and chopped pecans until evenly distributed.
Shape and Bake: Drop dough in 1/4 cup portions onto the prepared baking sheets, spacing them about 3 inches apart. Bake for 15-17 minutes, rotating the baking sheets halfway through. The edges should be lightly browned.
Cool: Remove from the oven and let the cookies cool on a wire rack.
Serving Tips:
Warm or Room Temperature: These cookies are delicious either warm from the oven or at room temperature. If you prefer them warm, briefly microwave them for 10-15 seconds.
Pairing Suggestions: Serve them with a cold glass of milk, a cup of coffee, or a hot tea. They also pair well with vanilla ice cream for an indulgent treat.
Presentation: For a festive touch, arrange the cookies on a decorative platter or in a cookie jar. They make a great addition to any dessert table or as a homemade gift.
Portion Control: If you’re serving them at a gathering, consider pre-cutting or arranging them neatly to make it easier for guests to grab and enjoy.
Storage Tips:
Airtight Container: Store the cookies in an airtight container to maintain their freshness. They can stay fresh for up to a week at room temperature.
Freezing: For longer storage, you can freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months.
Reheating: To enjoy frozen cookies, thaw them at room temperature or reheat them in the microwave for a few seconds. You can also warm them in the oven at 350°F (175°C) for about 5 minutes to regain their fresh-baked texture.
Avoid Overlapping: When storing cookies, avoid stacking them directly on top of each other to prevent them from sticking together or getting squished. Use parchment paper or wax paper between layers if needed.
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FAQs:
Can I use margarine instead of butter for this recipe?
While butter is recommended for the best flavor and texture, you can use margarine as a substitute. However, keep in mind that margarine may affect the taste and texture of the cookies, making them slightly less rich.
Can I make these cookies ahead of time?
Yes, you can prepare the cookie dough ahead of time and freeze it. Scoop the dough onto baking sheets and freeze until solid, then transfer the dough balls to a freezer-safe bag or container. When ready to bake, place the frozen dough balls directly on a baking sheet and bake for an additional 2-3 minutes, as needed.
Can I substitute other nuts or add different mix-ins?
Absolutely! You can substitute other nuts like walnuts or almonds for pecans. Feel free to add or replace mix-ins, such as raisins, dried cranberries, or white chocolate chips, according to your preferences.
How can I ensure my cookies turn out chewy and not dry?
To achieve chewy cookies, make sure not to over-bake them. Remove the cookies from the oven when the edges are lightly browned and the centers are still soft. The cookies will continue to cook slightly on the baking sheet after removal. Also, ensure that you use room temperature butter and don’t over-mix the dough.
Conclusion:
Laura Bush’s Cowboy Cookies are sure to become a favorite in your household, with their chewy texture and rich flavor. Whether you’re hosting a party or just want to enjoy a homemade cookie, these Texas-style treats are the perfect choice.
📖 Recipe:
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Laura Bush’s Cowboy Cookies
- Total Time: 37 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Laura Bush’s Cowboy Cookies are a classic Texan treat that combines semisweet chocolate chips, old-fashioned oats, sweetened coconut, and crunchy pecans into a deliciously chewy and hearty cookie. Perfect for satisfying your sweet tooth, these thick and flavorful cookies are ideal for sharing with friends and family, or keeping as a special indulgence for yourself.
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter, room temperature
1 1/2 cups granulated sugar
1 1/2 cups light-brown sugar, packed
3 eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or leave them ungreased.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a very large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the granulated sugar and light-brown sugar, and mix until well combined.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, beating on low speed until just combined.
- Stir in the semisweet chocolate chips, rolled oats, sweetened flake coconut, and chopped pecans until evenly distributed.
- Drop dough in 1/4 cup portions onto the prepared baking sheets, spacing them about 3 inches apart. Bake for 15-17 minutes, rotating the baking sheets halfway through. The edges should be lightly browned.
- Remove from the oven and let the cookies cool on a wire rack.
Notes
For softer cookies, remove them from the oven when the centers are still slightly underbaked.
The dough can be frozen for later use. Scoop onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container.
- Prep Time: 20 minutes
- Cook Time: 15-17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Texan
Nutrition
- Serving Size: 24 cookies
- Calories: 490 kcal
