Cowboy Cookies
Crunchy oatmeal chocolate chip cowboy cookies made with rolled oats, brown and white sugar, shortening and Nestle morsels, baked at 350°F for 10 minutes.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Cowboy cookies are loaded oatmeal cookies with chocolate chips, and Sandra Mills's version is crunchy, as she notes. Rolled oats, brown and white sugar, shortening, eggs and vanilla make a dough full of chocolate morsels, dropped by teaspoons and baked quickly.
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Crisco or other solid shortening
- 1 cup sugar
- 1 cup brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla
- 2 cups Quaker rolled oats
- 1 (8 ounce) package Nestle semisweet morsels
Instructions
- Sift. Sift the flour, salt and baking soda together.
- Cream. In a large bowl, beat the shortening, sugars, eggs and vanilla until light and fluffy.
- Mix. Add the flour and oats gradually and mix well. Stir in the chocolate morsels.
- Bake. Drop by teaspoons onto a lightly greased cookie sheet, an inch apart. Bake at 350°F for 10 minutes, watching carefully so the bottoms don't burn.
Tips
- Sandra's ingredient list has baking soda while her method says baking powder; the list is what we have followed.
- Her method does not say when to add the chips and vanilla; vanilla with the eggs and chips at the end is standard.
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