Recipe: Cowboy cookies
- 1 cup sugar
- 1 cup brown sugar (light or dark)
- 1 cup shortening
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups old-fashioned rolled oats (not quick-cooking)
- 1-1/2 cups mixed morsels and/or nuts of your choice (see Tip)
1 Center a rack and preheat the oven to 350F. Trim the parchment paper to fit the baking sheets; you will thank me later. Using parchment paper instead of greasing the baking sheets makes for a SUPER easy cleanup.
2 Combine the sugars and shortening in the bowl of a mixer, and beat on medium speed until blended. Add the eggs and beat until blended. Add the vanilla extract and beat briefly.
3 In a separate bowl, dry whisk the flour, baking soda, and salt together. Add to the creamed mixture, beating on low to medium speed to blend.
4 Add the oats, beating until they are mixed into the dough.
5 Add no more than a total of 1-1/2 cups of morsels, nuts, and dried fruit.
6 Drop the cookies by the teaspoon onto the baking sheets: you’ll get about 9 per sheet.
7 Bake 1 sheet of cookies for 10 to 12 minutes, until the cookies are golden brown. Remove from the oven, and put in the sheet of unbaked cookies.
8 Use a spatula to transfer the baked cookies to a cooling rack. Let the baking sheet cool for 5 minutes, then measure out the next batch of cookies. When the parchment paper comes out browning around the edges, replace with a new sheet of paper.
Tip: Try 3/4 cup bittersweet chocolate morsels and 3/4 cup hazelnuts. Or 1/2 cup walnuts, 1⁄2 cup dried cherries, and 1/2 cup butterscotch chips. Go for 1 cup raisins and 1/2 cup white chocolate. These are just suggestions. Do what you like. It’s your cookie!
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Excerpted from All Cakes Considered. Copyright 2009 by Melissa Gray. Excerpted with permission by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.