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Cowboy Cookies Recipe

Cowboy Cookies

I like to make them "Montana-size", with each cookie using a 1/4 cup of cookie dough (I like to use an ice cream scooper). Since we are making large cookies, place just six balls of dough onto the cookie sheet, leaving enough room when pressing them down. Cowboy cookies should be made with old-fashioned, not quick-cooking, rolled oats, they have a richer flavor and a thicker texture.

3/4 cup walnuts or pecans, toasted and chopped
1 cup unsalted butter, room temperature
2/3 cup dark brown sugar
1/2 cup white granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned rolled oats
1/4 cup sweetened flaked coconut
1/2 cup Butterscotch chips
1/2 cup raisins

Cowboy Cookies Preparation:

To toast nuts: Preheat oven to 350° and toast nuts for 8-10 minutes or until lightly browned and fragrant.

Let cool and then chop into pieces.

Place one oven rack in the center of the oven. Line the cookie pans with parchment paper.

In a large bowl, beat the butter and sugars together until creamy and smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, salt, and rolled oats.

Add the flour mixture to the sugar mixture and stir just until completely mixed. Add in the nuts, coconut, Butterscotch chips, and raisins.

Form dough into balls, using 1/4 cup for each cookie. Place balls of dough on cookie sheets and with moistened hands, gently flatten each ball of dough into a 3/4 inch thick cookie. Bake the cookies for about 14 - 16 minutes or until golden brown around the edges and just barely set in the center.

Remove from oven and let the cookies cool a few minutes on the cookie sheet before moving them to a wire rack to finish cooling.

Cowboy cookie recipe makes about 20 large cookies.

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Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!

Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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