Chocolate chip oatmeal coconut pecan cookies...
The real name of this cookie is Mrs. Bush's Cowboy Cookies, which my hubby copied from a newspaper or magazine about five years ago. I decided it was time to try it. After googling for a picture, I found this is Laura Bush's recipe as seen on Good Morning America. So I'll give her credit. :) Anyway, my dad likes cookies and I told him we would celebrate my birthday this week (which is actually Sunday) and one of his favorite desserts is a cookie, so I figured I'd better bake them.
I had to cut the recipe in half and it still filled a gallon-sized Ziploc Freezer Bag, so unless you are feeding a true pack of cowboys, I suggest cutting it as well. I used two eggs because I have no idea how to cut an egg in half. (If you know how, email me and let me know too!)
Here's the original recipe: (Half measurements in parentheses) 3 cups flour (1 1/2 cups) 1 T baking powder (1 1/2 tsp.) 1 T baking soda (1 1/2 tsp.) 1 T ground cinnamon (1 1/2 tsp.) 1 tsp. salt (1/2 tsp.) 1 1/2 cups butter, room temperature (3/4 cup) 1 1/2 cups granulated sugar (3/4 cup) 1 1/2 cups light brown sugar (3/4 cup - I used dark brown) 3 eggs (2) 1 T vanilla (1 1/2 tsp.) 3 cups semisweet chocolate chips (1 1/2 cups) 3 cups old-fashioned rolled oats (1 1/2 cups - I used quick cooking oats) 2 cups flaked coconut (1 cup - I used unsweetened - get from health food stores) 2 cups chopped pecans (1 cup)
In a medium bowl, mix together flour, baking powder, baking soda, cinnamon, and salt; set aside. In a mixing bowl, beat butter at medium speed until smooth and creamy, about 1 minute. Gradually beat in granulated and brown sugars; beat to combine, about 2 minutes. (I just creamed them both together.) Add eggs one at a time beating after each is added. Beat in vanilla. (I added them both and the vanilla at once.) Stir in the flour mixture until just combined. Add chocolate chips, oats, coconut, and pecans and stir into the mixture.
For each cookie, drop 1/4 cup dough (I use a melon ball scooper to measure) onto ungreased baking sheets, spacing 3 inches apart. Bake in preheated 350-degree oven for 17-19 minutes until edges are lightly browned; rotate sheets halfway through. (I baked them 10-12 minutes and they were done and I didn't rotate the cookie sheet.) Remove to rack to cool. Makes 3 dozen large cookies. Ummm...makes about 3 dozen large cookies at HALF the recipe!
For 6 dozen small cookies, use 2 tablespoons of dough each. Bake for 15-18 minutes. Again - I used the melon scooper, which was about 1/4 cup size because I overfill them and they were still done after 12 minutes. I like a softer cookie, not overdone.
And, as you can probably tell, I don't follow recipe rules exactly. I've learned that sometimes the details matter and sometimes they don't. For cookies, maybe they would turn out better if I was more exacting, but I doubt anyone will have trouble eating these. :)