After a morning of paddleboarding on Lake Tahoe a couple of weeks ago I stopped to get a coffee but couldn’t resist the huge cookies in the pastry case— well, actually one in particular. It was perfect, crunchy on the outside and chewy on the inside. I had never heard of Cowboy Cookies before but my research showed that they are popular, and I could certainly see why. I asked a couple friends but none had heard of them either so I’m spreading the word. I have adapted this recipe just a bit, adding ingredients like raisins and candied orange peel. You could substitute orange zest for the peel. Orange and chocolate are a great combination. The ingredient list is long but these cookies are easy to make.

Another wonderful thing about these cookies is that you can freeze them uncooked and then just pull a few out at a time, especially if you think you might eat them all in one sitting…like me.

Cowboy Cookies

Recipe from Laura Bush

Ingredients:

• 1 ½ cup all -purpose flour

• ½ tablespoon each of baking powder, baking soda and cinnamon

• 1 teaspoon sea salt

• 2 eggs room temperature

• ¾ cup light brown sugar

• ¾ cup granulated sugar

• 8 tablespoons unsalted butter (1 stick) room temperature

• 1 teaspoon vanilla extract (or ½ teaspoon vanilla powder)

• 1 cup shredded coconut unsweetened

• 1 cup oatmeal (not instant)

• ¾ cup semi-sweet chocolate chips

• ¼ cup golden raisins

• ¼ cup diced candied orange peel or zest of one orange

• 1 cup toasted pecans chopped

Preheat oven to 350°

In a medium bowl whisk together flour, baking soda, baking powder, cinnamon and salt.

In another medium bowl combine coconut, oatmeal, chocolate chips, raisins, orange peel and nuts.

In a large bowl, cream butter until lemon yellow, add sugars and beat until smooth. Add eggs one at a time, beating until combined. Then add the vanilla. Next add flour mixture. Don’t overmix. Finally add the coconut chocolate mix and fold with a spatula until it is all incorporated.

Using a ¼ cup measure, drop cookies on a parchment-lined cookie sheet and bake for 12-15 minutes. Cool on baking rack. If you have any left, you can store them in an airtight container for a few days.

Makes about 25-30 cookies.