Half Batch Texas Governor’s Mansion Cookies, a small batch of the famous jumbo cowboy cookies filled with oats, chocolate chips, pecans and coconut.
Years ago, when my family and I lived in Austin, I stumbled upon a recipe in our local newspaper for Texas Governor’s Mansion cookies. The story behind the recipe is that in the year 2000, Family Circle Magazine held a cookie cook-off between the two presidential candidates’ wives; Laura Bush and Tipper Gore. Mrs. Bush’s entry in the competition was this recipe for pecan studded, chocolate filled Texas monster cookies and her entry won.
My family absolutely loves these cookies and it’s easy to see why. Texas Governor’s Mansion Cookies are filled with chocolate chips, bits of pecans, coconut and oats and they taste incredible. The original recipe makes a lot of cookies and the cookies are large too. So, I like to halve the recipe so we can enjoy the cookies fresh and I can make a new batch whenever we want.
You can easily substitute different nuts in place of the pecans, or leave out the coconut if you aren’t a fan. You can use a different type of chocolate chip, if that’s your preference too. From personal experience, I can tell you white chocolate is a great choice. Change things up if you want, or don’t because they’re pretty perfect this way.
I use a standard sized ice cream scoop to measure out the cookie dough. That way the cookies are all about the same size.
These cookies are great to bring to a cookie swap and they travel well too. I send them to my kids in college in their December care package to enjoy while studying for finals.
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Half Batch Texas Governor's Mansion Cookies, a small batch of the famous jumbo cowboy cookies filled with oats, chocolate chips, pecans and coconut. Perfect for those Cooking for One.
- 12 tablespoons butter , softened (1 1/2 sticks)
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1 large egg (plus 1 egg yolk)
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1 1/2 cups semi sweet chocolate chips
- 1 1/2 cups old fashioned rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup pecans , chopped
- Heat oven to 350 degrees F.
- In a large mixing bowl, beat butter on medium speed until smooth and creamy, about 1 minute. Add in the sugars and mix well for 2 minutes, scraping down the sides of the bowl if necessary.
- Add the egg and egg yolk and beat well.
- Beat in the vanilla.
- In a separate bowl, mix the flour, baking powder baking soda and cinnamon together.
- Slowly add the flour mixture to the butter mixture and stir until just combined.
- Stir in the chocolate chips, oats, coconut, and pecans.
- Scoop out 1/4 cup of the cookie dough and place on a parchment or silpat lined baking sheet. Space the cookies 3-inches apart.
- Bake in the oven for 17 to 20 minutes, until the edges are lightly browned. Remove from the oven and let cookies remain on baking sheet for 2 minutes. Transfer cookies to baking rack to continue cooling.
Items used in this recipe…
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