Best Colorado Cowboy Cookies Recipes

Colorado Cowboy Cookies image

Provided by ratherbeswimmin

Time 58m

Yield 36 cookies

Number Of Ingredients 12

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.

Colorado Cowboy Cookies image

Yield Makes about 20 cookies

Number Of Ingredients 12

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

Steps:

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 chocolate chips and 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. (Can be made 1 week ahead. Store airtight at room temperature.)

Colorado Cowboy Cookies image

Provided by Stephanie Morris

Categories Cookies

Time 40m

Number Of Ingredients 14

3 c flour
1 Tbsp baking powder
1 Tbsp baking soda
1 Tbsp cinnamon
1 tsp salt
1 1/2 c (3 cubes) real butter - room temp
1 1/2 c sugar
1 1/2 c light brown sugar
3 eggs
1 Tbsp vanilla
3 c chocolate chips
3 c old fashioned oats
2 c unsweetened flaked coconut (i omit this item)
2 c chopped pecans

Steps:

1. Heat oven to 350F
2. Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
3. Beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars and combine thoroughly. ( I use my kitchen aid mixer).
4. Add eggs one at a time, beating after each. Beat in vanilla.
5. Stir in flour mixture until just combined. Stir in chocolate chips, oats, and pecans. (If you want to add the coconut, add it now.)
6. For each cookie drop an ice cream scoop of dough and slightly flatten it, spacing it about 3" apart.
7. Bake for 15 to 17 minutes till edges are lightly browned. Cool on pan for one minute then remove from pan to cool on racks or I use a few sheets of newspaper to lay them on until cool.
8. When cool store in plastic zip locks or I sometimes put them in shoe boxes lined with wax paper and put them in the freezer.