Cowboy Cookies

Back in the election year of 2000, Family Circle magazine had a cookie bake-off between Tipper Gore and Laura Bush. While I’m sure Tipper’s gingersnaps were admirable, Laura’s big Texas cowboy cookies ran away with the prize. And for a good reason, these cookies are good! Packed with oatmeal, pecans, coconut, and chocolate chips, these cookies aren’t shy. They’re big, hearty, now-that’s-a-cookie kind of cookie. Mrs. Bush’s original recipe is huge, it can easily make 6 dozen cookies. So I’ve made some slight adjustments to cut the recipe in half, which still makes plenty. Feel free to double it back to the original proportions.

Cowboy Cookies Recipe

The bigger the cookie, the more chewy it can be. So if you like chewy cookies, make them big.  If you want a chewy cookie, cook them until the edges are browned, but not the whole cookie. If you cook the cookie until it is all nicely browned, it will be more crisp.

Ingredients

• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 1/2 sticks butter (6 ounces, 12 Tbsp), at room temperature
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 1 1/2 large eggs*, beaten
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 1 1/2 cups old fashioned rolled oats
• 1 cup sweetened flaked coconut (we used shredded)
• 1 cup chopped pecans

*This recipe is a half recipe of the original, which calls for 3 eggs. To get half of 3 eggs, you can either just use only one egg, or beat two eggs and remove about 2 Tbsp.

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