Ingredients
Cowgirl Cookies
2 XL Eggs (@ room temperature)
1C granulated sugar
1C dark brown sugar
2 sticks Butter
Blend together with a strong mixer
Add:
1T Vanilla (I like the Mexican vanilla and I have experimented with various fruit flavors and liquers)
In another large bowl mix:
2C+ Bread flour
2C Regular (not the quick) oatmeal
1t salt
1/2 t baking powder
1 t baking soda
Add:
6 oz. semi-sweet choclate chips. (when I want to make a real effort I buy bulk dark chocolate and chop it up)
6 oz. walnuts
6oz. Shredded coconut
Add the dry mixture to the liquid above and mix together. When I make this without a mixer, I’ve broken most of my spoons. Make sure your mixer doesn’t overheat.
Scoop out with a tablespoon and form into balls the size of a large plum. I usually get 9 to 12 cookies to a regular cookie sheet. Bake at 375 for 12 - 15 minutes. I use an insulated shiny cookie sheet and still have to watch for burning.
It is better to make two batches than to double this one.
Preparation
Cowgirl Cookies
2 XL Eggs (@ room temperature) 1C granulated sugar 1C dark brown sugar 2 sticks Butter
Blend together with a strong mixer
Add:
1T Vanilla (I like the Mexican vanilla and I have experimented with various fruit flavors and liquers)
In another large bowl mix:
2C+ Bread flour 2C Regular (not the quick) oatmeal 1t salt 1/2 t baking powder 1 t baking soda
Add:
6 oz. semi-sweet choclate chips. (when I want to make a real effort I buy bulk dark chocolate and chop it up) 6 oz. walnuts 6oz. Shredded coconut
Add the dry mixture to the liquid above and mix together. When I make this without a mixer, I’ve broken most of my spoons. Make sure your mixer doesn’t overheat.
Scoop out with a tablespoon and form into balls the size of a large plum. I usually get 9 to 12 cookies to a regular cookie sheet. Bake at 375 for 12 - 15 minutes. I use an insulated shiny cookie sheet and still have to watch for burning.
It is better to make two batches than to double this one.
