Best Big Ol Cowboy Cookies Recipes

COLORADO COWBOY COOKIES

Colorado Cowboy Cookies image

Make and share this Colorado Cowboy Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories Drop Cookies

Time 58m

Yield 36 cookies

Number Of Ingredients 12

Ingredients

1 cup sifted all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 lb sweet butter
1/2 teaspoon vanilla extract
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
1 large egg
1 cup quick-cooking rolled oats (not instant) or 1 cup regular rolled oats (not instant)
1/2 cup semisweet chocolate morsel
1/2 cup walnuts or 1/2 cup pecans, broken into medium-size pieces

Steps:

Position two oven racks to divide the oven into thirds; preheat oven to 350°; line cookie sheets with foil.
Sift together the flour, baking soda, baking powder, and salt; set aside.
In a big bowl of an electric mixer cream the butter.
Add in vanilla and both sugars; beat well.
Add in egg; beat well.
On low speed, gradually add the dry ingredients and beat, scraping the bowl with a rubber spatula, until incorporated.
Remove bowl from mixer; stir in oats and then chocolate morsels and nuts (dough will be rather stiff).
Use a well-rounded teaspoonful of the dough to make each cookie; place the mounds 2 inches apart on the foil.
Bake for about 18 minutes until the cookies are golden-colored and completely dry.
During baking reverse the sheets top to bottom and front to back to insure even browning.
Transfer cookies to racks to cool.

CHOCOLATE CHIP COWBOY COOKIES

Chocolate Chip Cowboy Cookies image

BEST COOKIES EVER!!! My favorite childhood cookie! These cookies were my mother's favorite cookie to bake and later she would bake them for grandchildren and as gifts. They are crisp and tasty!

Provided by Seasoned Cook

Categories Drop Cookies

Time 24m

Yield 8 dozen

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1 1/2 cups white sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups self-rising flour
3 cups rolled oats (1 minute type)
1 (6 ounce) package chocolate chips
1 cup pecans, chopped
1/2 cup coconut, shredded

Steps:

Mix softened butter and sugars together. Cream well and beat until fluffy.
Add eggs and vanilla. Mix well.
Mix in flour, rolled oats, chocolate chips, pecans and coconut.
Drop onto a greased cookie sheet leaving one inch between cookies.
Bake at 350 degrees for approximately 11 to 15 minutes. Bake until edges begin to brown. (Cookies are better not too brown.).
Let cool one minute on cookie sheet and then place on paper towel to finish cooling.
Enjoy!

COWBOY COOKIES

Cowboy Cookies image

This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates' wives and asked readers to vote. Laura Bush's cowboy cookies, a classic chocolate chip cookie that's been beefed up with oats, pecans, coconut and cinnamon, beat Tipper Gore's ginger snaps by a mile. Here is an adaptation of that winning recipe.

Provided by Marian Burros

Categories weekday, dessert

Time 35m

Yield 3 to 3 1/2 dozen cookies

Number Of Ingredients 14

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups unsweetened flake coconut
2 cups chopped pecans (8 ounces)

Steps:

Heat oven to 350 degrees.
Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
Add eggs one at a time, beating after each. Beat in vanilla.
Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 163 milligrams, Sugar 24 grams, TransFat 0 grams

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