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
1 teaspoon vanilla extract
2 cups rolled oats (non-instant oatmeal)
1 cup chopped walnuts
2 cups (12 ounces) semisweet chocolate chips
- Preheat the oven to 350В°F. Butter a cookie sheet.
- Combine the flours, baking soda, baking powder, and salt in a medium bowl.
- Cream together the butter, sugars, eggs, and vanilla in a large bowl until fluffy. Add the flour mixture and mix well.
- Beat in the oats, nuts, and chocolate chips. (You might have to do this step by hand.) The dough will be crumbly.
- 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.