According to The Houston Chronicle, Barbara Bush’s Chocolate Chip Cookies were so well loved that The Houstonian pastry chef asked her for the recipe. Mrs. Bush shared it, and the cookies have since appeared at special events catered by the hotel. You’ve probably made similar versions of this recipe (I know I have), but I wanted to try this one in honor of Barbara Bush, who my relatives back in Houston always described as “a delightful person”.Jump to Recipe
Using Quick Oats and Not Instant
Barbara Bush’s Chocolate Chip Cookies recipe is also interesting because it calls for instant oats rather than Old Fashioned or Quick Cooking. Not counting steel cut, the most common are types of oats are Old Fashioned, Quick Cooking and Instant. Instant oats are the most processed of the three, usually come in packets, and cook up a little mushy. They’re generally not called for in recipes, and since I can’t imagine Barbara Bush breaking open 6 or 7 packets of Instant, I’m thinking she used the Quick Cooking. Maybe I’ll test with Instant, too.
Barbara Bush’s Chocolate Chip Cookies Size
Barbara Bush made her cookies 1 tablespoon size. I had to struggle to keep them at a tablespoon because I’ve grown accustomed to making cookies that are larger. Glad I followed the recipe because the smaller size ones are just right and you get more edge. Unfortunately I’m having a hard time keeping my hands off them, so they are going in the freezer.
Barbara Bush’s Cookies
- 1 cup butter salted
- 1 cup granulated sugar
- 1 cup brown sugar Iight brown
- 2 eggs
- 2 cups flour I used 250 grams
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups instant oatmeal I recommend Quick Cooking
- 2 teaspoons vanilla
- 1 package 12 ounces chocolate chips
- Preheat oven to 350 degrees F.
- Blend butter, granulated sugar and brown sugar. Add 2 eggs and beat.
- Sift (I just mixed) together flour, soda, salt, then add to batter and stir until blended.
- Add instant oatmeal, vanilla and chocolate chips.
- Drop by tablespoons onto ungreased cookie sheet and bake 10-12 minutes at 350 degrees.
- Let cool for a few minutes on the baking sheets, then transfer to a wire rack and let cool completely.