Laura Bush's Cowboy Cookies
A delightful cookie recipe that combines chocolate chips, oats, and nuts, perfect for baking enthusiasts and family gatherings.
Ingrédients
Main Ingredients
- 1 cup butter, softened Use margarine or coconut oil for dairy-free options.
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs Can substitute with flaxseed meal mixed with water for vegan option.
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour Can substitute with gluten-free flour blends.
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups old-fashioned rolled oats
- 2 cups semi-sweet chocolate chips Use dark chocolate chips for a richer flavor.
- 1 cup chopped pecans Can substitute with walnuts or almonds.
Instructions
Preparation
- Begin by setting up your work area. Gather all the ingredients listed above and make sure your baking sheets are ready.
- Preheat your oven to 350°F (175°C) and line the baking sheets with parchment paper.
Mixing
- In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Cream together using an electric mixer until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the oats, chocolate chips, and chopped pecans until evenly distributed.
Baking
- Scoop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and centers are slightly underdone.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serving
- Once cool, enjoy your cookies! Pair with milk or your favorite beverage.
Notes
Store cookies in an airtight container for up to a week. For longer storage, refrigerate for up to two weeks or freeze for up to three months.