Texas Giants

I don’t know that I’ve written anywhere on this blog where I’m from originally…but I am a Texas girl through and through. I pretty much embrace all things Texas, even though I have been away for my adult life. It calls to me…when I cross the state line it’s as if my soul exhales pride.

All of that being said, you will see some Southern-isms every so often here on the blog – as well as the fact that, the South certainly is reflected in a lot of my cooking.

So, what does any of that have to do with cookies?

Well, this particular cookie recipe is from a fellow Texan and a woman I greatly admire and respect. I don’t care what your political bent is, I think Laura Bush is an extremely admirable woman. She is classy, eloquent, authentic, doesn’t put up with guff…even from her husband, and she knows how to cook!

I have had this recipe for a while, but have only made it one other time. These have the potential to be HUGE cookies. I mean, come on, when you used ¼ cup of batter for each cookie – well…that’s the size of a small animal! The taste is amazing. This is the only recipe that I have used that mixes coconut and cinnamon into a chocolate chip type cookie. Such a great combination of flavors, they blend so nicely.

Mrs. Bush calls them Cowboy Cookies…I have dubbed them Texas Giants.

Here is the recipe…I encourage you to try it. Please note – this FILLS my 8 quart mixing bowl and only 4 to 6 fit on a cookie sheet, so it can take some time to bake them all up. I think this would be a great recipe for a cookie exchange – just using the smaller amount instead of the huge ¼ scoop.

Makes about 36

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1-1/2 cups butter (at room temperature)
  • 1-1/2 cups granulated sugar
  • 1-1/2 cups packed light-brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups semisweet chocolate chips
  • 3 cups old-fashioned rolled oats
  • 2 cups sweetened flake coconut
  • 2 cups chopped pecans

 Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies.

NOTE: For 6 dozen (72) smaller cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.

Let me know what you think!?