Laura Bush's Texas Governor's Mansion Cowboy Cookies
What's not to love about former First Lady Laura Bush's Texas Governor's Mansion Cowboy Cookies? These big yummy cookies are chocked full of goodie ingredients that make them perfect for an occasional indulgence.
During the 2000 presidential campaign, Mrs. Bush's cookies beat out Tipper Gore's gingersnap cookie recipe when readers voted for their favorite in a contest in Family Circle magazine.
During the years while President George W. Bush was in the White House, I often baked these and carried them to our local GOP headquarters to share with volunteers. Today I doubled the batch and made two pans of bar cookies to share with neighbors plus drop cookies for home. A word of warning: doubling the recipe makes a big batch of dough so be prepared to have a large container (I used a deep dutch oven pan), long-handled big spoon, and plenty of arm power to dig and stir to adequately mix all the ingredients.
The good thing with these cookies is you can add or omit according to what is in your baking cabinet. Today I left out the coconut because there was none here and not worth a trip to the store. I stirred in two cups of semi-sweet chocolate chips, two cups of dark chocolate chips, and three cups of butterscotch chips. Instead of pecans (because I didn't have any), I used three cups of sliced almonds that were left over from Christmas. Delicious!
Texas Governor's Mansion Cowboy Cookies
3 cups all purpose flour
1 Tbsp. baking powder
1 Tbsp. baking soda
1 Tbsp. ground cinnamon
1 tsp. salt
1 1/2 cups (3 sticks) butter (room temperature)
1 1/2 cups granulated sugar
1 1/2 cups packed light brown sugar
1 Tbsp. vanilla
3 cups semi-sweet chocolate chips
3 cups old fashioned rolled oats
2 cups pecans, chopped
2 cups sweetened flake coconut
1. Heat oven to 350 F.
2. Mix flour, baking powder, baking soda, cinnamon, and salt in bowl.
3. In mixer bowl, beat butter on medium speed until smooth and creamy, about one minute. Gradually beat in sugars; beat to combine, about two minutes.
4. Add eggs, one at a time, beating after each. Add vanilla.
5. Stir in flour mixture until combined. Add chocolate chips, oats, coconut, and pecans.
6. For each cookie, drop one tablespoon dough onto ungreased baking sheets, spacing them three inches apart.
7. Bake in 350-degree oven approximately 12 minutes until edges are lightly browned. Remove cookies from rack to cool.
Yield: 8 dozen cookies
Note: For larger cookies, increase baking time to 15 minutes.
Photo by Lynn R. Mitchell