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Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 6 |
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My husband watched the local PBS Auction and they were on a cooking segment that had cookbooks for sale. There was one author making his famous Cowboy Cookies and Larry wrote down the ingredients and told me we had to make these. We did and they have been a family favorite for many years now. There are many variations of this recipe but we like this one the best (no nuts in ours). I hope you enjoy these as much as we do! You will need a heavy duty mixer for these and even then you may need to do the final mixing by hand. Ingredients:
1 cup oleo |
1 cup unsalted butter |
4 eggs |
1 1/2 tablespoons vanilla |
1 tablespoon brandy |
2 cups sugar |
2 cups brown sugar (hard packed) |
4 cups oatmeal |
4 cups flour |
4 cups crushed corn flakes |
2 teaspoons baking soda |
2 teaspoons baking powder |
1 cup chopped dates |
1 cup golden raisin |
1 cup raisins |
1 (12 ounce) package chocolate chips |
1 (12 ounce) package white chocolate chips |
Directions:
1. Preheat oven to 375 degrees F.
2. Using paddle attachment in large mixing bowl, cream together oleo and butter until light and fluffy. Add eggs, one at a time and beat well after each addition. Add vanilla and brandy. Add sugars and beat well. Turn mixer off and let batter sit while you do the next step.
3. In large bowl combine oatmeal, flour, corn flakes, baking soda, baking powder, dates, raisins (both kinds), and the white & chocolate chips. Mix together with hands so that the fruits are broken up and coated with the dry ingredients.
4. Add the dry ingredients to the creamed batter as quickly as possible on lowest speed of the mixer. At some point, you will have to finish mixing by hand (my largest bowl still is not large enough for this entire recipe). Mix until all dry ingredients are incorporated into the batter. Try not to over mix.
5. Using large cookie scoop or an ice-cream scoop, place large balls approximately 2 apart on cookie sheet (I line with parchment paper for easier clean up and no sticking).
6. Bake for 9-13 minutes until cookies are lightly golden brown. They should still appear puffy and they will flatten as they cool. Remove from cookie sheet and let cool completely on racks. Store in air-tight containers.
7. These cookies freeze and ship very well. Your yield will depend on how large you make the cookies. The original recipe said to make as large as your fist, we preferred to use the ice cream scoop.
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