Laura Bush's Cowboy Cookies

Of late, Pinterest has been my go-to source for fun food and craft ideas. Looking at all the pretty pictures helps me decide if a recipe is worth tackling (the exact reason why I don't care for cookbooks without pictures in them). I found this yummy pin entitled "Laura Bush's Texas Governor's Mansion Cowboy Cookies." It was quite a mouthful and I had no idea what it was referring to. What caught my attention was the description - the BEST cookie you will ever eat! Since I already have a favorite chocolate chip cookie recipe, I was excited to try this so-called best cookie ever.

The recipe is part of the Family Circle magazine's traditional First Lady Cookie contest, stemming from Hilary Clinton and Barbara Bush during the 1992 presidential elections. These cowboy cookies, chockful of oatmeal, chocolate chips, coconut flakes and nuts, were pitted against Tipper Gore's Gingersnaps back in 2000.

The cookies were delicious and tasted even better the next day, chewy with a slight crunch on the outside and just the right amount of sweetness. I sprinkled some sea salt on top- a must for any good chocolate chip cookie. They rose and puffed up during the baking process and then deflated to a pretty crackle-like appearance as it cooled. By general consensus, the New York Time's recipe still reigns as the #1 best cookie recipe among my taste testers but these Cowboy Cookies definitely come in a close second and will be worked into my cookie rotation.

Laura Bush's Cowboy Cookies
adapted from the Family Circle

Ingredients
3 cups flour
1 tbsp baking powder
1 tbsp baking soda
1 tsp cinnamon
1 tsp salt
3 sticks butter at room temperature
1 1/2 cups white sugar
1 1/2 cups packed light brown sugar
3 eggs
1 tbsp vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)
Sea salt

Directions
Preheat oven to 350°. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, about 1 minute. Gradually beat in sugars and continue beating to combine, about 2 minutes. Add eggs, 1 at a time, beating after each. Beat in vanilla. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup of dough onto ungreased cookie sheet, spacing 3 inches apart. Sprinkle seas salt on top. Bake 12 to 15 minutes, until edges are lightly browned. Remove to rack to cool.