As you may or may not know, every First Lady has a unique dessert recipe that they share with the public. At my work, we sell a book called Presidential Cookies. Each page gives a summary about every President and their First Lady, along with one or two of their favorite recipes. Fun, right? The only sucky part about the book is that the pictures included are terrible! No offense, but every picture is taken on the same plate– same scene– same ol’ dim lighting. I especially love cookbooks with great pictures of each recipe, so I wasn’t a fan of the visuals in this one.
It’s funny because you can tell how much the cookies have improved from the 1700’s. They start out with three ingredients and gradually increase as time goes on. I chose to try one a bit closer to our time period, one from Laura Bush. To be honest, a coworker baked them and brought them into work. They were so good that I had to bake some for myself. I opted to make them smaller rather than putting 1/4 cup of dough into each cookie. I also omitted the coconut, because I can always do without that. These cookies would be easy to sub some ingredients into depending on your liking.. Just take out one and replace with another! Try them for yourself!
- Heat oven to 350 F.
- Mix flour, 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.
- 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 in 350 F oven 17 to 29 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 at 350 F for 15 to 18 minutes.