cowgirl cookies
Sugar and spice and everything nice make 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 delicious and filling cookies! My family loves to have these as a snack! Welcome your family home with a glass of milk and a 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
If you are team thin and crisp cookies, these are a must. Chocolate chips and butterscotch chips are a great complement to each other. Coconut and oats add a bit of chewiness to the cookies, while walnuts give a satisfying crunch. Crisp around the edges and chewy in the center, this recipe makes a ton of cookies so they're perfect for serving a crowd.
Ingredients
- 2 cups oleo, softened
- 2 cups brown sugar, firmly packed
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla
- 4 cups unbleached white flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 cups quick oats
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup coconut, flaked
- 1 cup walnuts, english
- 1 cup corn flakes, crushed
How To Make cowgirl cookies
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Step 1Cream together the margarine, both sugars, eggs, and vanilla. -
Step 2In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
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Step 3Add the flour mixture to the creamed mixture. Blend until it is combined.
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Step 4Stir in oats.
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Step 5Stir in coconut, chocolate chips, and butterscotch chips.
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Step 6Stir in corn flakes and walnuts.
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Step 7Form the dough into balls a little larger than a golf ball. Place balls on an ungreased cooking stone. Place two chocolate chips for the eyes and a butterscotch chip for the nose.
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Step 8Press down lightly with the heel of the palm to flatten slightly. Bake at 350 degrees for 15 minutes.
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Step 9Remove cookies from the stone to a cooling rack. Allow to cool for a few minutes so they hold together better before serving. Serve immediately or allow to cool thoroughly and package 2 cookies wrapped back to back for travel.
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Step 10The dough can be stored in the refrigerator for up to 3 days and baked as needed. Allow the dough to warm up for 30 minutes before attempting to form balls. Optional: Coconut can be omitted and dried fruit can be used such as raisins 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
