I wasn’t sure what I was going to make this week, but a friend of mine sent me an idea, and I thought I could run with it.
The recipe I used was only half the size of the original. The original recipe makes 36 large cookies or 72 larger cookies, which means I might have been baking all night. If you want to make the true original recipe, it’s here.
Despite how these look, they’re very chewy. I was a little skeptical of the combination of flavors, but it actually comes together pretty well.
For the baking cycle, I used a 1.5 tbsp scooper to make “small” cookies. They were baked on aluminum cookie sheets with a single layer of parchment paper and were baked one sheet at a time. They baked for 16 minutes without rotating the sheet halfway, and they came out perfect.
Ingredients: (makes about 36 cookies)
- 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 tablespoons), at room temperature
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 1/2 large eggs, beaten (beat 2 eggs and remove about 2 Tbsp)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups old fashioned rolled oats (I’m not really sure why they need to be rolled oats, but you can probably get away with regular old-fashioned oats)
- 1 cup sweetened shredded flaked coconut
- 1 cup chopped pecans
- In a large bowl, vigorously whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Place butter in a standing electric mixer and beat on medium speed until smooth and light for about 1 minute.
- Whisk together the white sugar and brown sugar. Slowly add it in and beat to combine for about 2 more minutes.
- Add half the eggs, beat, and then add the other half and beat again.
- Add the vanilla extract and beat again.
- Reduce the speed of the mixer to low and slowly add the flour mixture, until just combined.
- Add the chocolate chips, oats, coconut, and pecans, mixing until just combined.
- Preheat oven to 350°F. Line two large baking sheets with Silpat or parchment paper.
- If you want large cookies, drop about 1/4 cup lumps of the dough onto the prepared cookie sheets, separated by 3 inches to allow for enough room for the cookies to spread as they cook. For smaller cookies, use about 2 tablespoons of the cookie dough per cookie.
- Bake at 350°F for 14 to 18 minutes for large cookies, or 13 to 16 minutes for small cookies. Note that if you are using a dark baking sheet, it will absorb more heat, and you won’t need as much baking time.
- Remove from oven and let cool on the baking sheets for 5 minutes. Then remove the cookies to a rack to cool completely. You’ll likely need to work in batches, depending on the size of your oven and your baking sheets.
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