laura bush's texas governor's mansion cowboy cookies

If I had to choose one recipe to call my signature 'dish', it would be this one. Yes, I know that, as the title suggests, the distinction technically already belongs to the lovely former First Lady. But with as many times as I've made this recipe over the past 12 years (countless!), I'd like to think that it's a joint collaboration between the two of us.

Every four years, in the months leading up to the presidential election, a certain American women's magazine posts cookie recipes submitted by the wives of the Republican and Democratic presidential nominees. In return, they ask their readers to exercise their patriotism and freedom of baking by whipping up the opposing recipes and voting for their favorite. Of the five First Baker nominee elections, all but one of the winners have gone on to live in the White House. Clearly, this process is a (nearly) perfect reflection of the political ideologies taste buds of our country! This particular recipe handed Mrs. Bush a landslide victory over Mrs. Gore's gingersnaps in 2000. And I must say, it gets my vote every single time I make them. In the spirit of Americana and good food, happy 4th of July, y'all!

Laura Bush's Texas Governor's Mansion Cowboy Cookies
Yield: enough cookies to feed most of the Lone Star State

3 cups flour

1 tbsp baking powder

1 tbsp baking soda

1 tbsp cinnamon

1 tsp salt

1 1/2 cups butter, at room temperature

1 1/2 cups sugar

1 1/2 cups brown sugar

3 eggs

1 tbsp vanilla

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened coconut flakes

2 cups chopped pecans (8 oz) (optional - I omit)

Preheat oven to 350ºF.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a second bowl, beat the butter on medium speed until smooth. Add the sugar and brown sugar and beat for another 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. 

Stir in the flour mixture, blending until just combined. Add the chips, oats, coconut, and pecans and stir until fully incorporated.

Drop by rounded tablespoon onto an ungreased baking sheet, making sure to allow plenty of room between cookies. Bake for 10-12 minutes or until the edges are set and golden brown. Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.

Adapted from Family Circle magazine