Cowboy Cookies

Cowboy Cookies

from cooking.nytimes.com
35 min
3 to 3 1/2 dozen cookies

This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates' wives and asked readers to vote. Laura Bush's cowboy cookies, a classic chocolate chip cookie that's been beefed up with oats, pecans, coconut and cinnamon, beat Tipper Gore's ginger snaps by a mile. Here is an adaptation of that winning recipe.

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
  • 3 cups old-fashioned rolled oats
  • 2 cups unsweetened flake coconut
  • 2 cups chopped pecans (8 ounces)

Directions

  1. 1

    Heat oven to 350 degrees.

  2. 2

    Mix flour, baking powder, baking soda, cinnamon and salt in bowl.

  3. 3

    In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.

  4. 4

    Add eggs one at a time, beating after each. Beat in vanilla.

  5. 5

    Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.

  6. 6

    For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.

  7. 7

    Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.