I’m a big fan of cookies that have the kitchen sink in them– you know, chocolate chips, marshmallows, peanut butter, pretzels, cornflakes– the more the merrier. One of my favorite cookies from a bakery in New York even has potato chips in it. Craziness. So over the weekend when I was looking through cookbooks and found a recipe for Cowboy Cookies I felt like I hit the jackpot. Better yet I found it in a cookbook that my aunt put together of my grandma’s recipes and there’s a funny photo of my grandma looking very uncomfortable on a horse next to the recipe. So that settled it.
You start with a basic cookie dough recipe and then add oatmeal:
These are the mix-ins I chose, but this is a recipe you can get creative with. Next time I think I’m going to add crushed pretzels, dark chocolate chips, and candied bacon. Oh yes, I said bacon.
In honor of my grandma I’ve decided to re-name this cookie the Cowgirl Cookie. Giddyup.
- 1 cup butter, softened
- 2/3 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 cups oatmeal
- 1 package semi-sweet chocolate chunks (or chocolate chips)
- 1 package toffee pieces, optional
Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
Cream butter and sugars in mixer fitted with paddle attachment. Add eggs and beat until incorporated. Scrape down sides of bowl and add vanilla. Beat for 5 seconds.
Add flour, baking soda, salt, and baking powder and beat until incorporated.
Stir in oatmeal, chocolate chunks, and toffee pieces. (Note: you could experiment with a variety of mix-ins. Butterscotch chips, pretzel pieces, and peanut butter chips would all be great. Go crazy!)
Put spoonfuls of dough on parchment paper-lined sheets. Bake for 11 to 13 minutes. Cool on wire rack.