Texas Governor’s Mansion Cowboy Cookies
Recipe by Laura Bush
Servings: 3 + dozen large Texas -size cookies (see note below)
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, at room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed light-brown sugar
- 3 eggs
- 1 tablespoon vanilla
- 3 cups semisweet chocolate chips I used carob chips due to an allergy to chocolate
- 3 cups old-fashioned rolled oats
- 2 cups sweetened flake coconut
- 2 cups chopped pecans 8 ounces (I used toasted pecans for a deeper pecan flavor.)
Instructions
- Heat oven to 350 F.
- In a very large bowl mix flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In the bowl of a stand mixer, beat butter on medium speed until smooth and creamy, 1 minute. Please note: Mrs. Bush gives the instruction to make this in an 8-quart mixing bowl. I wanted to use my stand mixer for part of the process, but did have to transfer the ingredients to a large mixing bowl after I added the flour mixture.
- Gradually beat in the white and brown sugars. Continue to beat for 2 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add the vanilla and beat well.
- By hand, stir in the flour mixture until just combined. Transfer mixture to a very large mixing bowl.
- Stir in the chocolate chips, oats, coconut and pecans.
- For large cookies, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake in 350 F oven 15-17 minutes, until edges are lightly browned.
Notes
For 6 dozen small (regular size) cookies, use 2 tablespoons dough for each cookie. Bake at 350 F for 8-10 minutes.