One of my favorite cookies to make when I want to fill the cookie jar (and have a few left to give to folks in the neighborhood) are Cowboy Cookies. I have no idea why they are called Cowboy Cookies but I do know that my favorite Cowgirl loves em! They are simple, good and are easy to make with stored foods. I always make a double batch.
1 C butter, softened (lard or shortening for stored foods)
1 1/2 C brown sugar
1/2 C granulated sugar
2 eggs (or 2T egg powder + 6T water)
1 1/2 tsp. vanilla extract
2 C flour
1 tsp. baking soda
1/2 tsp. salt
2 C oatmeal (I use thick cut)
2 C chocolate chips (I use a little less)
1 C flaked coconut
Preheat oven to 350°
In a mixing bowl, cream butter (or shortening/lard) and sugars. Add eggs and vanilla; beat until fluffy. Combine flour, baking soda and salt. Beat into creamed mixture. Stir in oatmeal, chocolate chips and coconut. Drop by tablespoons onto greased cookie sheets. Bake for 12 minutes or until golden brown.
When I bake cookies, I use the amount of flour listed in the recipe merely as a guide. I always start with less flour than is recommended, slowly adding more until the dough is the correct consistency. The amount of flour that is needed depends on many factors, including the humidity in the air. With this recipe, I often add more flour than the recipe indicates. If the dough is sticky, I add flour just until the dough no longer sticks to my hands, but is still soft. If not enough flour has been added, the cookies will spread all over the cookie sheet and be flat as pancakes. If too much flour has been added, they retain the shape they were when they were put on the cookie sheet and will be as hard as rocks. Generally, I roll the cookie dough around in my hand to make round balls before I put them on the baking sheets. Doing this gives me a good idea as to the condition of the dough.
|Creaming the butter and the sugars|
|Adding the Chocolate Chips|
|Dough is still too wet|
|Just the right amount of flour|
|Ready for the oven|
|Ready to turn in the cookstove|