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Recipe Thursday-Cowboy Cookies

Posted on January 10th, 2013 | Posted in Cookies, Recipes

Every year I am part of a cookie exchange before Christmas and this was the  recipe  that I chose to make this year! I like cookies that have some substance to them and are not too sweet. These Cowboy Cookies qualified with chopped pecans, oats, coconut and chocolate chips in them. They were very large and had a chewy soft consistency, which I prefer in a cookie. This recipe comes from former first lady Laura Bush. Apparently she knows what she is doing in the kitchen!

Cowboy Cookies

Cowboy Cookies-Hometown Provisions

Note: 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.

Yield 6 Dozen
3 cups flour (991867)
1 tablespoon baking powder (NOT1030)
1 tablespoon baking soda (NOT1031)
1 tablespoon cinnamon (CQC065)
1 teaspoon salt (991861)
1 1/2 cups butter (12 ounces, 24 tablespoon), at room temperature (880000)
1 1/2 cups white sugar (991842)
1 1/2 cups brown sugar (NSU2150)
3 large eggs, beaten (EGG011)
1 tablespoon vanilla extract (NFC1055)
3 cups semisweet chocolate chips (994011)
3 cups old fashioned rolled oats (991717)
2 cups sweetened shredded coconut (991903)
2 cups chopped pecans (NNU1025)

Preheat oven to 350°F with racks in upper and lower third. Line two large baking sheets with Silpat or parchment paper. 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, about 1 minute. Slowly add in the white sugar and brown sugar, and beat to combine, 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. Lower 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.

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. Bake for 7 to 9 minutes, then rotate the cookie sheets front to back and top to bottom, and bake for an additional 7 to 9 minutes. For smaller cookies, use about 2 tablespoons of the cookie dough per cookie and cook for 13 to 16 minutes, rotating half way. Remove from oven and let cool on the baking sheets for 5 minutes.  Then remove the cookies to a rack to cool completely.

Recipe from the kitchen of Laura Bush

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