Barbara Bush's Chocolate Chip Cookies

If you've been searching for Barbara Bush's Chocolate Chip Cookies, you're not alone. This famous recipe has been circulating in Houston for years, thanks to its connection to the The Houstonian Hotel, Club & Spa, where the cookies were reportedly so loved that the pastry chef asked Mrs. Bush for the recipe. She shared it, and just like that a very simple oatmeal chocolate chip cookie became a bit of a Texas legend.

But here's the thing: once you actually bake them, you realize something important. They're not fancy. They're just really, really good.
And if you've landed here from other sites, you may notice this recipe looks almost identical. That's because it is, but what most versions don't explain is how small details completely change the outcome.

What Makes Barbara Bush's Chocolate Chip Cookies so Good?

At first glance, this recipe looks like a standard oatmeal chocolate chip cookie. No browned butter, no chilling, no fancy flour blends.
But the magic comes down to three specific things:

The Size -- I tend to go large with all cookies, but Mrs. Bush made these tablespoon-sized for a good reason. Smaller cookies bake faster giving you caramelized edges, and a better texture balance. I have nothing against giant bakery style oatmeal chocolate chip cookies (the Rocky Mountain recipe from Silver Palate is probably my favorite), but these are more tea party-ish.

The Sugar Ratio -- This recipe uses equal parts granulated sugar and brown sugar for thin edges, soft centers and just enough chew without boing cakey.

The Oats -- The original recipe calls for instant oats, which is a term used interchangeably with quick oats, but which are actually quite different from quick oats. To break it down, old-fashioned oats are too bulky for this dough. Instant oats are too powdery and processed, but quick cooking oats blend into the dough and add just enough structure to keep the cookies tender and avoid dryness.

My Houston Take on Barbara Bush's Cookies

Being from Houston, and sometimes feeling a little homesick for it, I like having this recipe on the blog. Here's what I recommend for the best results.

• Stick with salted butter for just the right balance.
• Use a lower protein flour like Gold Medal bleached or unbleached. I get why some people only buy unbleached, but bleached flour has certain attributes that are beneficial to cookies. In this case, it encourages spread and contributes to crisp edges.
• Cream the softened butter and sugar mixture until very light and fluffy.
• Use room temperature eggs.
• Use quick oats instead of instant.
• Don't overbake. Watch the cookies closely and pull around the 10 minute mark or when the edges are golden and the centers are still a little pale.
• Use a light coated, uncoated, aluminum sheet pan for even color, better spread and perfectly cooked bottoms.
• Use a small tablespoon size cookie scoop. Back in the day most people just used tablespoons. It took me a while to buy a scoop, but it changed my life.

Side Note: I have successfully used flavored instant oats in other cookies. Baking with the packets is fun because you can base your cookie flavor around the flavor of the oats, which usually come in Cinnamon Raisin, Apple Cinnamon, and Maple & Brown Sugar. But I only bake with the packets when I'm trying to use them up.

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• Zingerman's Magic Brownies Clone

Recipe

Barbara Bush's Cookies

Anna

The famous thin, crispy, oatmeal chocolate chip cookies from Barbara Bush.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Cooling Time 10 minutes mins

Total Time 27 minutes mins

Course Dessert

Cuisine American

Servings 70 cookies

Ingredients

 

• 2 sticks butter, salted (228 grams)
• 1 cup granulated sugar (200 grams)
• 1 cup brown sugar, light (210 grams)
• 2 large eggs
• 2 cups flour (250 grams)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla
• 2 cups oats, preferably quick cooking
• 2 cups chocolate chips

Instructions

 

• Preheat oven to 350 degrees F.
• Cream butter, granulated sugar and brown sugar until very light and fluffy.
• Add one egg and beat on low just until mixed. Add second egg and beat on low just until mixed. Increase speed and beat for one minute. Beat in the vanilla.
• Sift or whisk together flour, soda, salt, then add to batter and stir until blended.
• Add oats and chocolate chips and stir until blended.
• Drop by tablespoons (or use a small cookie scoop) onto ungreased cookie sheet and bake 10-12 minutes at 350 degrees.
• Let cool for a few minutes on the baking sheets, then transfer to a wire rack and let cool completely.

Keyword Barbara Bush, Oatmeal Cookies

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