Like those other food bloggers, I’m going to babble a bit before I get to the actual recipe. (Don’t ya hate that?)
I received this recipe back in 1981 or there abouts, from my friend Cheryl, when I was a very young, newly married woman, and the HuzBob and I lived down in southwest Louisiana. We moved down there from Maryland in December 1980.
There was a list of ingredients, but no instructions on how to make them other than to bake at 375 degrees for 8 to 10 minutes. That’s how you get recipes sometimes. You have to already know how to do some things.
No, I don’t remember Cheryl’s last name now—it’s been so long—but she was my best friend there, and I probably drove her out of her mind. I was quite lonely and rather needy. Thankfully, she put up with me for a couple years until we moved in December 1982 when my daughter Leyna was 10 months old.
I have no idea why they’re called Cowboy Cookies, and I don’t know where Cheryl got the recipe from. Sadly.
The original recipe did not include cinnamon or butter flavor Crisco. I tried those later and liked it. Just recently I tried making them with coconut oil. Delicious!
The original recipe also called for 1 1/2 cups of chocolate chips. I decided to just use the whole 12-ounce bag. That’s 2 cups.
By far, this is the most requested recipe I’ve ever had.
2 eggs, beaten
1 cup butter (2 sticks), softened OR Butter Flavor Crisco.
If using Crisco Sticks, add 2 tablespoons water.
OR Coconut oil. Add 2 tablespoons water. (2017)
1 cup dark brown sugar
1 cup white sugar
1 teaspoon vanilla
¼ teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups flour
2 cups rolled, quick-cooking (not instant) oats
2 cups (12 ounces) chocolate chips
Preheat oven to 375 degrees F.
Greased cookie sheets, or use parchment paper.
Cream together eggs, butter OR Crisco OR coconut oil, and white and brown sugar.
Mix in cinnamon, baking soda, baking powder, and salt.
Mix in flour, rolled oats. Dough will be stiff.
Fold in chocolate chips.
Drop by spoonfuls onto greased cookie sheets. (Approximately 2 tablespoons each. About 1 ounce.)
Bake at 375 degrees F for 8 to 10 minutes.
Cool on wire racks.
Makes 4 to 6 dozen. When I took the time to roll them, I used about 1 ounce of cookie dough, rolled them, and got 54 cookies (4 ½ dozen)
Use a greased 13x9x2-inch metal baking pan.
Bake at 350 degrees for 30 to 35 minutes.
Notes: The cookies seem to puff up and bake better when using Crisco or coconut oil. When using real butter, they really flatten out.
The first pan of cookies will take about 8 minutes to bake. After that, they’ll probably take 10 minutes, but keep an eye on them. You know your oven best.
I’ve only made them with all-purpose bleached or unbleached wheat flour. My daughter Leyna made them with rice flour and we couldn’t even tell. She thought she was hilarious, slipping that by us.
(She gets her sense of humor from me, of course.)
Here, some are rolled into balls and some are just dropped from a spoon.
Little yummy beauties just hanging out on the cooling racks.