Posted by on Oct 10, 2017 in Favorite things, Personal, Recipes, Uncategorized | 4 comments

Cowboy Cookie Recipe - Robin Dance-2

 

If every politician had a home-baked batch of Cowboy Cookies – my favorite cookie in the world – we might just be able to achieve world peace.

 

It’s hard to remain at odds when you’re devouring these jokers. Bonus? They use oatmeal, which means they’re probably healthy. Who am I to argue the merits of whole grain?

It’s been so long since I made a batch I had forgotten how delicious they are. HOW COULD I HAVE FORGOTTEN? They’re magical.

Anyway, my sweet mother-in-love shared the recipe ages ago, and it’s no-fail if you can follow instructions. I’ve added notes below the recipe, so be sure to read them before whipping up a batch.

Then, email me a thank you note with pictures, please. It’s ancient wisdom that when you take pictures, the cookies last longer.

 

Cowboy Cookies - Oatmeal Chocolate Chip Recipe


Cowboy Cookies

~ Oatmeal Chocolate Chip Cookies ~

Preheat oven to 350°F

Ingredients

  • 1 cup sugar
  • 1 cup light brown sugar
  • ½ cup Crisco Shortening (NOT oil)
  • ½ cup softened butter (1 whole stick)
  • 2 eggs
  • 2 cups sifted all purpose flour
  • 1 teaspoon soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups oats*
  • 1 cup pecans* (optional, which is nuts to this Southern gal)
  • 1 small package semi-sweet chocolate chips
  1. Sift flour, soda, baking powder and salt together. Set aside.
  2. With a mixer, combine sugar, brown sugar, Crisco, butter, two eggs and vanilla. Once incorporated, add dry ingredients and mix well.
  3. Stir in the oats, chocolate chips, and pecans until well blended (I do this part by hand, not with a mixer).
  4. Drop by rounded tablespoons onto an ungreased cookie sheet.
  5. Bake for 12-15 minutes, until desired doneness.

 

IMPORTANT Baking Notes:

 

  1. My original recipe called for one cup of Crisco, but I like butter, so I amended the recipe to ½ cup of shortening, ½ cup of butter. The results are spectacular. Never use margarine. Because WHY WOULD  YOU when butter is an option?
  2. This recipe can be halved or doubled.
  3. Let the butter sit at room temperature to soften. Do NOT melt it! Soft = good. Melted = bad. (Cookies will be flat.)
  4. If you’re a house divided like ours, you have permission to make half a batch with pecans, half without. I totally judge people who don’t include nuts (including my otherwise amazing husband and children).
  5. Pecans are pronounced puh-kahn, not pee in a can.
    \ pi-?kän<– right way    wrong way –> ?p?-?kan \
  6. We’re also a house divided about how to pronounce pecan.
  7. I use Old Fashioned Quaker Oats; I’ve tried the quick-cooking version before and did not like that cardboard-esque result. You won’t like it, either.
  8. The first time you try this recipe, check them at 10, then 11 minutes in. I don’t know how hot your oven bakes, and you do not want to overcook these babies.  Undercooked > Overcooked
  9. These are Whole30 compliant.
  10. The previous statement was a lie wishful thinking.

Enjoy! 

Bite out of Cookie

Oatmeal Chocolate Chip Cookes on heart plate

In black and white, everything is timeless. Even cookies. S i g h….

 

Cowboy Cookie Recipe - Robin Dance

I enjoy the distinction of Messiest Cook on the Planet. Just look at all those splatters in my cookbook! Mercy.

 

BAKER BEWARE: if you decide to make these cookies – and I hope you do – you (and whomever you share them with) might just turn into a monster like this guy…

 

I’d say it’s worth the risk.