Colorado Cowboy Cookies

[Guest guest]

I made these today and they are yummy. I used 1/8 cup

of cookie dough for each cookie and they were still

pretty big. I used pecans instead of walnuts. I'm

going to make these for a bake sale my school i having

later this month.

 

Colorado Cowboy Cookies

Source: Olive's Sandwich Shop in SoHo, NYC

 

2 cups all purpose flour

2 cups old-fashioned oats

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp 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 tsp vanilla extract

1 1/2 cups semisweet chocolate chips

1 cup chopped toasted walnuts (about 4 ounces)

 

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. )

 

Yield: Makes about 20 cookies.

 

 

 

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