Member's Kitchen -
Cowboy Cookies A Treat for Anytime (3 variations!)
Packed with yummy mix-ins such as oats, chocolate chips, and pecans, (or walnuts). They have a nice chewy texture and they also freeze well.
Submitted by: Jim Jordan
2 Cups Old Fashioned Oats 2 Cups All Purpose Flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 3/4 Cup (1.5 sticks) unsalted butter, softened 1 1/4 Cup vegetable shortening 3/4 Cup brown sugar 2/3 Cup sugar 2 eggs 1 teaspoon vanilla extract 2 cups semi sweet chocolate chips 3/4 cup chopped walnuts (or pecans) | Variation #1 Cowboy Cookies with Coconut Add 1 cup of flaked sweetened coconut flakes in with the semi sweet chocolate chips. Variation #2 Bandana Cowboy Cookies Omit the chocolate chips and substitute 1 cup of white chocolate chips and 1 cup craisins Variation #3 Peanut Butter Cowboy Cookies Omit chocolate chips and substitute 2 cups of peanut butter chips or use 1 cup of peanut butter chips and 1 cup chocolate chips |
Directions: In a bowl, combine oats, flour, baking soda, baking powder, salt, and cinnamon. In a separate bowl, use an electric mixer to beat the butter, shortening, and sugar for two minutes. Beat in the eggs one at a time, then add vanilla. Stir in dry mixture about half at a time. Add the chocolate chips and walnuts and stir to combine. Cover and refrigerate for one hour (or longer; if longer let it sit at room temperature for 10 to 15 minutes before shaping). Preheat oven to 350F. Lightly butter two large baking sheets or line with parchment paper. Using 1/4 cup of dough per cookie, shape dough into balls and place on the baking sheet, leaving 2 1/2 inches in between. Flatten balls into 1/3 inch thick disk with your fingers. Bake one sheet at a time on the center rack for 13-14 minutes, turning the baking sheet 180 degrees midway through the baking time. When done cookies will have browned very lightly and will still look moist beneath the surface. Do not over bake! Makes 24 cookies.