oatmeal-coconut cookies

One of my dad's greatest mottos in life is this: You can never have too many desserts in the house. While some people claim to have a sweet tooth, my dad most definitely has an entire mouth full of them. And because of this, cookies have always been an unquestionable staple in my parents' house. In fact, some of my greatest childhood memories include time in the kitchen with my mom and sister, baking and decorating cookies and eagerly presenting them to my dad for his enthusiastic - and inevitable - taste of approval.

Throughout those years and even to this day, this recipe remains an utmost family favorite. Soft and chewy with the perfect marriage of oatmeal and coconut and the delightful whisperings of vanilla extract...they're.just.so.good! During my recent vacation/trip home, while looking through my mom's beloved, falling apart, stained, and tattered church cookbooks on my search for a certain marinade, I spotted this recipe...and got an immediate craving. So I acted in the only way I new how...I preheated the oven. And my dad's reaction after his first bite? Just as enthusiastic and approving as it was when I was little.

Oatmeal-Coconut Cookies
Yield: about 4 1/2 dozen

1 cup butter, softened but still cool
1 cup packed brown sugar
1 cup sugar
2 eggs
2 tsp pure vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cup oats, preferably old-fashioned
1 cup coconut

Preheat oven to 350 degrees.

Sift together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream sugar and butter on medium-high speed. Add eggs one at a time, mixing well after each addition. Beat in vanilla. Add dry ingredients, mixing until just incorporated. Stir in oatmeal and coconut until well blended.

Drop heaping teaspoons of dough, 2 inches apart, on a parchment paper-lined baking sheet. Bake for 10-12 minutes or until the perimeters are lightly golden brown and the centers are set but still puffy. Allow to cool on the baking sheet for 1-2 minutes before moving to a wire rack.

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 

double chocolate coconut cookies

For better or for worse, life is full of changes and new beginnings...a fact that I've rarely been known to embrace. Today, however, was different. Today, I worked my first shift as a (resident) pediatrician...the fulfillment of a dream I've held dear since I was a little girl. Full of nerves and butterflies, I very nearly giggled when I first heard myself say, "I'm one of the doctors who will be taking care of you today." Thankfully, I refrained myself.
Today also marks the beginning of an adventure I've been tempted to undertake for the past couple of years...the beginning of my very own little food blog. After all, I hear pediatric resident physicians have endless free time...right?
And what better way to celebrate these new beginnings than with chocolate...double chocolate. And coconut. Because in my book, neither of those is ever a bad idea...and together, they're pure magic. Rich and brownie-like, these cookies are pure decadence.

Double Chocolate Coconut Cookies
Makes about 5 dozen

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups white chocolate chunks
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts (I omitted)

Preheat oven to 350°F. In a large bowl, mix butter and sugars on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla.


Sift together flour, cocoa powder, baking soda, baking powder, and salt in a second bowl. Mix into the butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts (if using).


Drop by rounded tablespoons onto a baking sheet lined with parchment paper or a silicone mat. Flatten slightly. Bake until set around the edges and slightly puffy in the center, 10-12 minutes. Let cool on baking sheets for 2 minutes before transferring to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature for up to 1 week.


Adapted from Martha Stewart's Cookies