Best Colorado Ranch Cookies Junior League Of Denver Recipes

COLORADO COWBOY COOKIES

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.

HIGH ALTITUDE HOMEMADE OATMEAL RAISIN COOKIES

Steps:

• In a bowl, add eggs and with a whisk or fork, beat the eggs well. Stir in raisins and vanilla and let stand for one hour, in the refrigerator covered with plastic wrap.
• Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal, and chopped nuts. I used my stand mixer for this step.
• Dough will be stiff.
• Drop by heaping teaspoons onto uncreased cookie sheet or roll into small balls and flatten slightly on cookie sheet.
• Bake 350 degrees for 10 - 12 minutes or until lightly browned.

CHILE RELLENO CASSEROLE WITH EGGS

Steps:

• Slit chiles lengthwise on one side. Remove seeds and drain. Slice Monterey Jack cheese into 1/4-inch thick slices and place inside chiles. Place stuffed chiles in an ungreased 3 quart baking dish. Mix eggs, milk, flour, salt and pepper well, and pour over chiles. Sprinkle top with grated Cheddar. Bake uncovered at 350 degrees for 45 minutes.

COLORADO COWBOY COOKIES

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.