I can't take credit for these cookies -- it's not my original recipe. When I was staying at the Fairmont Georgetown, in Washington, D.C. for a work project, turn down service brought these cookies to my room with the recipe attached. I tucked them away, with plans to make them once I was back at home.
If you're like me and you enjoy baking, then you probably struggle with the dilemma of what to do with the delicious cakes, cookies and brownies once they're made. Naturally, I want to eat them all, but that's probably not the best idea if I want to live a balanced lifestyle. Fortunately, my niece is on a swim team and my nephew plays baseball, so there are plenty of kids who will eat them right up and I think most parents appreciate the homemade treats over the store bought ones any day. I've made this recipe twice now and it is officially my "go to" cookie recipe for several reasons: first, they're delicious, both in raw dough form and baked; secondly, the dough freezes beautifully, which means you can make a few cookies at a time and freeze the remainder of the dough. Or, if you're like me, come home from the gym and grab a massive spoonful and eat on the spot.
The recipe card reads: "George W. Bush's Cowboy Cookies. Mrs. Bush won the contest with her Team Governor's Mansion Cowboy Cookies and in January 2005, during the second presidential inauguration of her husband, George W. Bush, 250 dozen of these cookies were served at one of the inaugural balls." The recipe makes A LOT of cookies, which is one of the reasons I was thrilled that freezing the cookies worked out so well. I haven't tried to make a smaller batch.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 1/2 cups butter, room temperature
- 1 1/2 cups granulated white sugar
- 1 1/2 cups light brown sugar, packed
- 3 eggs
- 1 tablespoon vanilla (I used vanilla paste)
- 3 cups semisweet chocolate chips
- 2 cups old-fashioned rolled oats
- 2 cups Sweetened Flake coconut (I used reduced fat, unsweetened and it worked great)
- 2 cups chopped pecans
- Preheat oven to 350 degrees
- Mix flour, baking soda, baking powder, cinnamon and salt in a bowl.
- In an 8-quart bowl, beat butter on medium speed for one minute until smooth + creamy
- Gradually beat in sugars (both granulated and brown sugar) to combine for 2 minutes
- Add eggs, one at a time, beating and scraping down the bowl after each
- Beat in vanilla
- Add the flour mixture and stir until just combined
- Add chocolate chips, oats, coconut and pecans
- For each cookie, drop 1/4 cup of dough onto ungreased baking sheet, spacing three inches apart. For smaller cookies, use 2 tablespoons dough for each; bake 15-18 minutes)
- Bake 17-25 minutes until edges are lightly browned; rotate sheets halfway through (after 10 minutes)
- Remove cookies from the oven and transfer to a baking rack to cook.
- Make sure you watch the cookies to have a better idea as to how long it will take in your oven. For me, the larger cookies took a shorter amount of time to bake than the smaller ones. Watch the first batch so you have a better idea as to what works best with your oven.
- I stored the dough in a regular old plastic Tupperware container in the freezer -- it really does freeze beautifully. Make sure you remove it a few hours ahead of time, so the dough has a chance to thaw before baking.
- Try not to eat them all at once -- I promise you, they really are THAT delicious.