This recipe comes in its original Texas Governor’s Mansion proportions, which makes a massive amount of cookie dough. I have to mix it in my giant stainless steel bowl that I use for bread and pizza dough. If you want a more sensible amount, halve the recipe, but there is something fun about the excess of the original recipe. For funerals, birthdays and other important occasions, it’s important to overdo it on the cooking front – nothing says ‘I love you’ like making a ridiculous amount of food.
INGREDIENTS
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 1 cup sweetened flaked coconut (we used shredded)
- 1 cup chopped pecans
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 sticks butter (6 ounces, 12 Tbsp), at room temperature
- 1 1/2 large eggs*, beaten
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups old fashioned rolled oats
- 1 1/2 cups flour
*This recipe is a half recipe of the original, which calls for 3 eggs. To get half of 3 eggs, you can either just use only one egg, or beat two eggs and remove about 2 Tbsp.
METHOD
- First, Preheat oven, prep baking sheets: Preheat oven to 350°F with racks in upper and lower third. Line two large baking sheets with Silpat or parchment paper.
- Then, Whisk dry ingredients: In a large bowl, vigorously whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- And then, Beat butter, then sugar, eggs, vanilla: Place butter in a standing electric mixer and beat on medium speed until smooth and light, about 1 minute. Slowly add in the white sugar and brown sugar, and beat to combine, about 2 more minutes. Add half the eggs, beat, and then add the other half and beat again. Add the vanilla extract and beat again.
- Then, Add flour mixture and remaining ingredients to make dough: Lower the speed of the mixer to low and slowly add the flour mixture, until just combined. Add the chocolate chips, oats, coconut, and pecans, mixing until just combined.
- Drop dough onto prepared cookie sheets: If you want large cookies, drop about 1/4 cup lumps of the dough onto the prepared cookie sheets, separated by 3 inches to allow for enough room for the cookies to spread as they cook.
- Bake: Bake at 350°F for 7 to 9 minutes, then rotate the cookie sheets front to back and top to bottom, and bake for an additional 7 to 9 minutes. For smaller cookies, use about 2 Tbsp of the cookie dough per cookie and cook for 13 to 16 minutes, rotating half way.
- Note that if you are using a dark baking sheet, it will absorb more heat, and you won't need as much baking time. Also, the top rack will bake more quickly because heat rises.
- Cool: Remove from oven and let cool on the baking sheets for 5 minutes. Then remove the cookies to a rack to cool completely.
- You'll likely need to work in batches, depending on the size of your oven and your baking sheets.
