Way back when the world was a simpler place, and when Presidential elections weren't as dramatic as they are today, the potential First Ladies engaged in a cookie recipe contest. In 2000, Laura Bush vied for cookie fame with her Cowboy Cookie recipe vs. Tipper Gore's Gingersnap Cookie. Of course, the chocolate chip cookie won by a landslide. It takes a pretty refined palate to appreciate a gingersnap, which most people don't have. I do love a ginger cookie a lot of the time, but when cowboy cookie recipes started populating my corner of the internet, I had to try my hand at some. I found a NYT recipe for Laura' Bush's cookie, and I thought I would give it a try. I modified it a bit because it made a TON of cookies and I like bittersweet chocolate. The end result is quite possibly the best chocolate chip cookie I have ever made in my life. This recipe is definitely a keeper.
Cowboy Cookies
1 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1/2 tablespoon baking soda
1/2 teaspoon salt
1 1/2 sticks butter, at room temperature
3/4 cups granulated sugar
3/4 cups packed light-brown sugar
2 eggs
1/2 tablespoon vanilla
1 10 oz pkg Ghirardelli bittersweet chocolate chips
1 1/2 cups old-fashioned rolled oats
1 cups unsweetened flake coconut
1 cups chopped pecans (8 ounces)
Preheat oven to 350 degrees. Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
In a large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly. Add eggs one at a time, beating after each. Beat in vanilla. By hand, stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.
