My mother in law had these cookies at a neighborhood gathering and was hooked. She said she usually is satisfied with just one cookie….but she admitted that she couldn’t just eat just one of these Texas sized delights. She liked them so much she asked for the recipe and then passed it to me. Woothoo! This is Laura Bush’s delicious and addicting recipe for Texas Governor’s Mansion Cowboy Cookies. In Texas everything is big and this cookie is no exception. It’s large in size and bursting with flavor. It’s crispy on the outside, chewy on the inside, has rich chocolate and coconut running through it and pecans and oats for texture. It’s divine and I know it will be adored and devoured every time you bake them!
My siblings like to have their cookies warm with a small scoop of vanilla ice cream {swoon!}. But I enjoy mine with a glass of cold milk. It really is the perfect cookie!
Texas Governor’s Mansion Cowboy Cookies, adapted from Laura Bush
Yields: 3 dozen large cookies; 6 dozen small cookies
Ingredients:
3 C Flour
1 Tbs Baking Powder
1 Tbs Baking Soda
1 Tbs Ground Cinnamon
1 tsp. Salt
1½ C Butter (3 sticks), at room temperature
1½ C Sugar
1½ C Light Brown Sugar, packed
3 Eggs
1 Tbs Vanilla
3 C Semisweet Chocolate Chips
3 C Old-Fashioned Rolled Oats
2 C Sweeten Coconut Flakes
2 C Chopped Pecans (8 oz)
Directions:
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Preheat oven to 350º
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In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Set aside.
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In a large bowl, beat butter on medium speed until smooth.
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Add sugar and brown sugar to butter and beat for an additional 2 minutes.
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Add one egg at a time and beat after each egg.
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Add vanilla and beat.
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Add flour mixture and stir until combined. Do not over mix.
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Add chocolate chips, oats, coconuts and pecans and stir to combine.
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Place ¼C (use either a measuring cup or an ice cream scoop) of dough on ungreased baking sheet about 3 inches apart. Bake for 15- 17 minutes or until edges start to brown.
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Remove cookies and let sit on tray for about 1-2 minutes before placing on a cooling rack.
For smaller size cookies use a regular size cookie scoop. My cookie scoop measures about 1 Tbs. I bake for about 10-12 mins.
Look at the diameter on that COOKIE! Woah! Have a glass of milk handy.
Bake. Eat. Share. YUM!!
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Idea….ice cream between your two cookies! mmm 🙂
God Bless Texas and these incredible cookies!!
Thanks for sharing!
Erin: It would be delicious with ice cream sandwiched in between 2 cookies – the cookies are the perfect size too!
Chef Dennis: Thanks for visiting! =)
Yum! As a born and raised Texas gal, I wholeheartedly approve. These look delicious!
Saving this recipe for our oatmeal cookie-loving friends!
Our Private Kitchen: Yay! Happy to get the approve from a Texas born & raised girl! =)
The Duo Dishes: Woothoo! I know they will love it!!
Perfect timing…I need to make some oatmeal chocolate chip cookies for a friend’s b-day next week. I am certain the additional of coconut and pecans will be appreciated too!
Julia: Way to spoil your friend! I’m sure she’ll appreciate the addtion of coconut & pecans – it just gives it an extra little something =)
Looks delish! Reminds me of a “Mrs. Field’s Cookie” recipe I have tucked away somewhere. Wish I was at home so I could try them out!
I am always up for cookies. These look fantastic!
Hi Quyen, I’m glad to find your space. Simply beautiful with amazing recipe collection. I love blog design too, so neat and clean! These cookies are just superb! I’m gonna to follow your blog from now onwards. Happy cooking n’ blogging! 🙂
Chris: Thanks for visiting! You’ll have to bake them soon =)
Maria: Thank you Maria! I’m always up for cookies too!!
Sonia: Thank you so much and that means so much to me!! Happy cooking n’ blogging to you too!!!
We love making these cookies, they are always AMAZING! Thanks kitchenrunway!
Lynda: Yay!!! I’m so happy to hear that you’re enjoying the cookies!! One of my go to recipes for special chocolate chip cookies! Take care!! xoxo!
Awesome cookies, but how do you do it so they don’t come out crispy or break apart???
Tried them last night when they were first out of the oven, you could tell they were soft but once they cooled off, they were too crispy…
HELP!!!
@Margie: Thank you for trying the recipe. What kind of pan are you using? Darker coated cookie sheets will make crispier cookies. I use heavy duty aluminum cookie sheets with no coating. I also line my cookie sheets with a Silpat. What you can also do is pull the cookies out a few minutes early, just as you start to see the edges start to get golden brown. Let cool on cookie sheet for a couple of minutes then transfer to a cooling rack. I hope that helps!