Here is a recipe that was submitted to Family Circle magazine by Laura Bush in the 2000 presidential campaign cookie bake off. In that year’s bake off, she won with this yummy cookie against Tipper Gore’s Ginger Snap cookie recipe. I have one question…Why would anyone think the boring ginger snap could ever hold up against a good chocolate chip & oatmeal cookie? 🙂
This recipe has also been called Kitchen Sink Cookies or Ranger Cookies. You can pretty much add anything you like to it, hence “everything but the kitchen sink”. It’s another variation on a chocolate chip cookie, but extra good with the pecans, coconut & oatmeal. These cookies are super large (Texas size) and chewy with just a hint of cinnamon! Delicious!
- 3 cups all-purpose flour
- 1 tablespoon. baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed light-brown sugar
- 3 eggs
- 1 tablespoon vanilla
- 3 cups semisweet chocolate chips
- 3 cups old-fashioned rolled oats
- 2 cups sweetened flake coconut
- 2 cups chopped pecans
Heat oven to 350 F.
Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
In separate 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.
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 16 to 20 minutes, until edges are lightly browned; rotate sheets halfway through.
Remove cookies from rack to cool.
Note: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake for 15 to 18 minutes