We went on a picnic! And what’s a picnic without cookies? It was the perfect opportunity to try a new recipe and this is the one I’ve been thinking about for some time.
This recipe uses ingredients that are usually on hand in my kitchen but I did cut it in half . . . for splurge control!
I also used a 1/4-cup capacity scoop for giant cookies.
 |
| Barry says these maybe the best chocolate chips ever! |
Cowboy Cookies Makes 2 dozen 1/4-cup size cookies
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon salt
1 teaspoon vanilla
2 cups all-purpose flour (Pride of the Prairie flour from Farmer Direct Foods, New Cambria, KS)
2 cup uncooked oatmeal, old-fashioned or quick
2 cups of chocolate chips (I used half dark chocolate & half semi-sweet but milk chocolate would work, too)
Chopped walnuts to taste (about 1 cup+ for a full recipe)
2 cups all-purpose flour (Pride of the Prairie flour from Farmer Direct Foods, New Cambria, KS)
2 cup uncooked oatmeal, old-fashioned or quick
2 cups of chocolate chips (I used half dark chocolate & half semi-sweet but milk chocolate would work, too)
Chopped walnuts to taste (about 1 cup+ for a full recipe)
- Preheat oven to 350°. Spray cookie sheets or line cookie sheet with parchment paper and spray.
- Cream together butter and sugars.
- Add 2 eggs and mix.
- Add baking soda, baking powder, salt, vanilla, flour and oatmeal; mix to blend.
- Stir in chocolate chips and walnuts.
- Drop by large spoon on cookie sheet; I used a 1/4 cup scoop.
- Bake in preheated oven for 12 to15 minutes – cookies should be lightly browned but still soft.
- Let them stand a few minutes until completely set and then transfer to a cooling rack.
Our picnic was a part of a road trip . . . an escape from being cooped up in our house for weeks. Just like the road trips of my youth, we packed a lunch to take with us! Back in those days, eating out was not the norm; Mom’s cooking was. Guess the old saying, “What goes around, comes around!” We haven’t had a meal out since March 7th. Like this picnic and roadtrip, it’s been an adventure!
Recipe without photos . . .
Cowboy Cookies Makes 2 dozen 1/4-cup size cookies
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon salt
1 teaspoon vanilla
2 cups all-purpose flour (Pride of the Prairie flour from Farmer Direct Foods, New Cambria, KS)
2 cup uncooked oatmeal, old-fashioned or quick
2 cups of chocolate chips (I used half dark chocolate & half semi-sweet but milk chocolate would work, too)
Chopped walnuts to taste (about 1 cup+ for a full recipe)
2 cups all-purpose flour (Pride of the Prairie flour from Farmer Direct Foods, New Cambria, KS)
2 cup uncooked oatmeal, old-fashioned or quick
2 cups of chocolate chips (I used half dark chocolate & half semi-sweet but milk chocolate would work, too)
Chopped walnuts to taste (about 1 cup+ for a full recipe)
- Preheat oven to 350°. Spray cookie sheets or line cookie sheet with parchment paper and spray.
- Cream together butter and sugars.
- Add 2 eggs and mix.
- Add baking soda, baking powder, salt, vanilla, flour and oatmeal; mix to blend.
- Stir in chocolate chips and walnuts.
- Drop by large spoon on cookie sheet; I used a 1/4 cup scoop.
- Bake in preheated oven for 12 to15 minutes – cookies should be lightly browned but still soft.
- Let them stand a few minutes until completely set and then transfer to a cooling rack.
No comments:
Post a Comment