Never Too Many Cookies
Freshly baked cookies are one of the most comforting treats around. I have tried many different cookie recipes over the years and cannot recall being disappointed by a single one. We do have favorites, but I always like to try new types of cookies, especially cookies that get a lot of press.
One such famous cookie recipe is Former First Lady Laura Bush’s Cowboy Cookies. These cookies were originally made famous when the magazine Family Circle pitted Laura Bush’s cookie recipe against Tipper Gore’s ginger snaps. Laura Bush’s cookies won, as did her husband’s bid for office.
That was obviously a long time ago, but the recipe still gets occasional mentions on TV and in print. Such a cookie must be tried and true, so I decided to try them in my very own kitchen.
Some think the cookies got their name because they were a great snack on the trail, perhaps the original power bar. Chock full of oats, pecans, coconut and plenty of chocolate chips, these huge cookies are very filling and enormously satisfying.
Begin by mixing your dry ingredients, including a generous tablespoon of cinnamon. Whisk it all well and set aside.
Next, cream the butter in a very large bowl. The recipe calls for 1 1/2 cups of butter and it is worth every tablespoon. After creaming the butter, mix in the granulated and brown sugar gradually. Add the eggs one at a time and mix well between each one, then add the vanilla.
Gradually add the flour, oats, chopped pecans and chocolate chips and mix until everything is well incorporated. It will work your arm muscles and make a ton of dough.
Use a 1/4 cup measuring scoop to drop the cookie dough onto a cookie sheet lined with parchment paper. Align the cookies 3 inches apart. Bake them in an oven preheated to 350ºF for 15-17 minutes, or until the edges are brown and crispy. Cool them on a wire rack.
The recipe says it makes 24 large cookies. I didn’t count all of mine, as some were eaten along the way. But I am fairly sure my batch made more than 24.
These cookies really would be good on the trail or in a lunch box, etc. They hold their shape well and are a very filling sweet treat. I will definitely make them again. Next time, I might throw in some dried cranberries for some added tartness.
This recipe is a great rainy weekend baking project that will set you up nicely for lunches and snacks for the next week. You can find the full recipe here.
