Cowboy Cookies

I’m a big fan of BIG cookies. Those dainty ones that you find on doily-lined dessert trays? They aren’t for me. The bigger, the chunkier the better. I have found quite a few that fit the bill, such as the Thick & Chewy Chocolate Chip Cookies (my all-time favorite), Chewy Oatmeal-Raisin Cookies and Monster Cookies, and these Cowboy Cookies meet all the requirements of the big-cookie club. First, let’s talk size. These bad boys have some serious heft and they are over 4 inches in diameter. Then, the thick, chunky factor is in full effect here. When you include oats, chocolate chips, pecans and coconut, you are certainly not lacking in flavor or texture with each and every bite. In fact, their size and heft make them perfect for satisfying cowboy-sized cravings!

SEE SOME THE BEST REVIEWS ABOUT THESE RECIPE 

“These are yummy. If you can manage to get them to cook just the right way, they aren’t crunchy, but soft and the tiniest bit chewy, and melt in your mouth!”

Okay, here’s what I did to combat the “flat” problem: used 3/4Cup of both sugars instead of a full cup, used 1 egg plus one yolk, increased vanilla to 2 teaspoons (just cause I like them flavorful) increased temp to 375 for 8-9 mins. and wha lah! PERFECTION! DELICIOUS cookies will make again. Thanks for a great recipe!

These cookies are very popular here. They’re great for munching anytime. —Patsy Steenbock, Shoshoni, Wyoming

 

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Ingredients
1 Cup butter
1 Cup sugar
1 Cup packed brown sugar

Directions:

Cream together and add 2 eggs.
Add: 1 tsp vanilla, 1 tsp soda, 1/2 tsp salt, 1/2 tsp baking powder, 2 cups flour and 2 Cups oatmeal.
After all is blended add 2 Cups of chocolate chips & walnuts to taste.
Drop by large spoon on cookie sheet.
Bake at 350* 12-15 minutes. I baked mine about 10 minutes because I have a convection oven and they bake faster in a convection oven.

 

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