Colorado Cowboy Cookies

Colorado Cowboy  Cookies

I made these cookies recently and they were super yummy. I used 1/8 cup of cookie dough for each cookie instead of 1/4 cup and they were still pretty honkin’ big. I used pecans instead of walnuts (it’s a Texas thing). These cookies would be great for a bake sale or a nice lunchbox treat.

Colorado Cowboy Cookies
Source:  Olive’s Sandwich Shop in SoHo, NYC

2 cups all purpose flour
2 cups old-fashioned oats
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) butter, room temperature
3/4 cup sugar
3/4 cup plus 2 tablespoons (packed) dark brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
1 cup chopped toasted walnuts (about 4 ounces)

Whisk first 5 ingredients in medium bowl to blend.  Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and vanilla, beating to combine. Add dry ingredients and beat until just blended. Stir in the choand walnuts. Cover dough and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before continuing.)

Arrange 2 racks in center of oven; preheat to 350°F. Butter 2 baking sheets. Form dough into balls, using 1/4 cup dough for each. Place on prepared sheets, spacing 2 inches apart. Flatten with hand to 3 1/2-inch rounds. Bake 10 minutes, then rotate sheets. Bake until cookies are golden brown around edges and firm in center, about 4 minutes longer. Cool on sheet 5 minutes. Transfer to racks to cool completely.

Advertisements


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s