Oh my goodness! It has been a while again. I am so sorry!
Those of you who know me will know that I love politics. I do Model UN and international relations are a huge part of my life. I have definitely been following the election cycle but I don’t want to fire up any of you internet people, so I will just say I am super anti-Trump.
So, it is certainly fitting that this recipe actually came from an incredibly political family. A Texan political family with two presidents and another presidential hopeful of “please clap” notoriety. Can you guess who I am talking about? Yup, the Bush family. This recipe came up while I was whiling away my hours on the NY Times food website in the cookie section. Apparently, these cookies were featured in an article that came out during the 2000 election cycle, before I was born, about the baking of the first lady. Um, why is it just the wives cooking? Let’s get the candidates in the kitchen. Anyhow, they are the cookies of Laura Bush. I wonder if these cookies were eaten in the White House. In case you were wondering, these cookies were eaten on the campus of Castilleja School, where the future white-house dwellers are educated.
I did make substantial edits to this recipe. First off, they had enough butter to be a Paula Deen recipe, so that had to change. Secondly, they also had all sorts of crunchy things, but not pretzels. That also had to change immediately. I also did not have pecans, so I used walnuts.
So here’s the recipe. I hope you enjoy these, perhaps while pondering Trump’s racism, xenophobia and rampant sexism.
– Eliza in the Palo Alto kitchen
note: this makes around 3 to 3.5 dozen cookies.
Eliza’s Cowboy Cookies
- 2 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 2 tablespoons ground cinnamon
- 1 teaspoon salt
- 1 1/4 cups (2.5 sticks) butter, at room temperature
- 1 ½ cups granulated sugar
- 1 ½ cups packed light-brown sugar
- 3 eggs
- 1 tablespoon vanilla
- 3 cups semisweet chocolate chips
- 3 cups old-fashioned rolled oats
- 2 cups usweetened flake coconut
- 1 cup chopped pecans or walnuts (4 ounces)
- 1 cup chopped pretzels
- Preheat the oven to 350˚ Fahrenheit.
- Whisk flour, baking powder, baking soda, cinnamon and salt together to combine.
- Cream butter and sugars together until fluffy.
- Add the eggs to the butter-sugar mixture one at a time, scraping down the bowl after each addition. Add vanilla.
- Mix dry ingredients, just until combined.
- Mix chocolate chips, rolled oats, coconut, nuts and pretzels into the bowl. It will be hard to mix, but just keep going, it all will come together eventually.
- Using a 1/4 cup measuring cup, scoop out cookies and place on a baking tray laid with parchment paper.
- Bake for around 15 minutes, then let cool on a cooling rack.