Cowboy Cookies

Submitted by Lizzymommy

""We're not sure why these are called Cowboy Cookies - perhaps for their homespun, sturdy, trail-mix qualities - but they may just be the best of the chocolate chip cookie genre. Moosewood sisters Susan Harville and Nancy Lazarus have made them since childhood to rave reviews and have given out the recipe over the years like a pyramiding chain letter. You may have it already. If not, you'll be glad you do now. Cowboy Cookies appeal to a wide range of people. We sent an enormous box of them to Moosewood cook Tony Del Plato while he was working with Navajo and Hopi people in Big Mountain Arizona. By return post we received a brief and to-the-point message: 'Send more cowboys, please. We love to eat them up. Signed, the Indians'" --Moosewood Restaurant Book of Desserts"

 

• Ready In: 32mins
• Ingredients: 13
• Serves: 84

ingredients

• 1 cup butter, at room temperature
• 1⁄2 cup sugar
• 1⁄2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups unbleached white pastry flour
• 1⁄2 teaspoon salt
• 1 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 2 cups rolled oats
• 12 ounces semi-sweet chocolate chips (about 1 1/2 cups)
• 1 cup raisins
• 1⁄2 cup toasted walnuts, coarsely chopped

directions

1. Preheat the oven to 350 degrees.
2. In a large bowl, thoroughly cream the butter, sugar, and brown sugar with an electric mixer. Add the eggs and vanilla and beat well. In a separate bowl, combine the flour, salt, baking soda, and baking powder. Add the dry ingredients of the butter and sugar mixture and blend well. Mix in the oats. Using a large spoon or your hands, fold in the chocolate chips, and the raisins and walnuts, if using. The dough will be fairly stiff.
3. On unoiled baking sheets, drop generous rounded teaspoonfuls of dough about 4 inches apart. Bake for about 12 minutes until golden. Cool completely before storing in a sealed container.