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cowgirl cookies

★★★★★ 15
Crazee4daisys avatar
a recipe by
Kris Pate
@Crazee4daisys
Joplin, MO

Sugar and spice and everything nice makes these cookies the perfect treat. They remind you of the traditional "Cowboy Cookie" only with a flavorful twist. Want to make your family whoop and holler and beg for more? No bull about it these are a delicious and filling cookies! My family loves to have these as a snack! Welcome your family home with a glass a milk and plate of these after the next trail ride or after dinner pop a dozen in the oven and fill the house with a delightful aroma. But grab one quick because these precious jewels tend to wander off.

Blue Ribbon Recipe

Oh, what a great after school treat! One will fill you up... but you'll probably want to snag another for good measure.

— The Test Kitchen @kitchencrew
►
★★★★★ 15
serves 3 dozen very large
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For cowgirl cookies

  • BLEND (IN A LARGE BOWL)
  • 2 c
    oleo, softened
  • 2 c
    brown sugar, firmly packed
  • 2 c
    sugar
  • 4
    eggs
  • 2 tsp
    mexican vanilla
  • SIFT TOGETHER AND THEN ADD TO SUGAR MIXTURE.
  • 4 c
    unbleached white flour
  • 2 tsp
    baking soda
  • 2 tsp
    baking powder
  • 1 tsp
    salt
  • 1 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • STIR (OR KNEAD IN IF THE DOUGH BECOME TOO STIFF)
  • 2 c
    quick oats
  • 1 c
    semi-sweet chocolate chips
  • 1 c
    butterscotch chips
  • 1 c
    coconut, flaked
  • 1 c
    walnuts, english
  • 1 c
    cornflakes, crushed

How To Make cowgirl cookies

  • 1
    Form the dough into balls a little larger than a golf ball. Place balls on an ungreased cooking stone. Place two chocolate chips for eyes and a butterscotch chip for a nose.
  • 2
    Press down lightly with heel of the palm to flatten slightly. Bake at 350 degrees for 15 minutes.
  • 3
    Remove cookies from the stone to a cooling rake. Allow to cool for a few mintues so they hold together better before serving immediately or allow to cool thoroughly and package 2 cookies wrapped back to back for travel.
  • 4
    The dough can be stored in the refrigerator for up to 3 days and baked as need. Allow the dough to warm up for 30 minutes before attempting to form balls.
  • 5
    Optional: Coconut can be ommitted and dried fruit can be used such as raisin or chopped prunes. DO NOT use dried cranberries because it interferes with the butterscotch, cinnamon and nutmeg combo that gives this cookie its distinct flavor.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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