These are the prized cookies of my childhood. My mother, Rita, would make large batches of these crisp, buttery cookies, and it was a challenge for all of us to control ourselves and not overindulge. Even now when I visit her, this is the one dessert I look forward to. The brown sugar oatmeal flavor is very pronounced, which makes these, in my estimation, the ultimate chocolate-chip cookies. (Incidentally, I never have been able to discover the origin of the name Cowboy Cookies.)

MAKES ABOUT 4 DOZEN

1ВЅ cups unbleached white flour

Вј teaspoon baking soda

ВЅ teaspoon baking powder

Вј teaspoon salt

1 cup (2 sticks) butter, softened

Вѕ cup sugar

Вѕ cup firmly packed light brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups rolled oats (non-instant oatmeal)

1 cup chopped walnuts

2 cups (12 ounces) semisweet chocolate chips

  1. Preheat the oven to 350В°F. Butter a cookie sheet.
  2. Combine the flours, baking soda, baking powder, and salt in a medium bowl.
  3. Cream together the butter, sugars, eggs, and vanilla in a large bowl until fluffy. Add the flour mixture and mix well.
  4. Beat in the oats, nuts, and chocolate chips. (You might have to do this step by hand.) The dough will be crumbly.
  5. Drop by teaspoonfuls 2 inches apart on the prepared cookie sheet. Bake for 12 to 15 minutes, or until golden brown. Be careful not to burn them. Thoroughly cool on a wire rack before storing in a tin.

NOTE: This recipe can be easily doubled, and these cookies freeze very well. Just be sure to keep them well stored in an airtight tin.