Christmas cowboy cookies
The thing I love about cowboy cookies is that they literally combine all my favorite cookies in one. Oatmeal, peanut butter, and chocolate chips living in peace and harmony. As if that wasn’t enough, you can toss in all those little bits leftover from other baking adventures. Nuts, m&ms, dried cranberries? Throw ’em in. You end up with one heck of a cookie.
Normally, each cowboy cookie is a whopping 1/4 cup of batter, but I made this batch a little bit more normal-sized. Perfect for dunking in a glass of milk.
Recipe: Christmas Cowboy Cookies
(adapted from Southern Food)
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 c. butter, softened
1 c. peanut butter
1 c. granulated sugar
1 c. packed light brown sugar
2 large eggs
1 tsp. pure vanilla extract
2 c. old-fashioned oats
1 c. chocolate chunks or chips
1 c. Holiday m&ms
1 c. coarsely chopped walnuts or pecans
1/2 c. raisins or dried cranberries
Lightly grease a baking sheet or line with parchment paper. Preheat oven to 350 degrees.
In a large mixing bowl, beat butter, peanut butter, and sugars until creamy. Beat in vanilla and one egg at a time until smooth.
Whisk together flour, baking soda, baking powder, and salt in a small bowl. Stir into butter mixture. Add oats, chocolate chips, walnuts, and raisins. Drop cookie by 1/4 cupful onto baking sheet. (I baked 4 at a time, but 6 would likely work nicely too.) Bake for 13-15 minutes, until edges are beginning to become golden. Cookie should be a little under-baked. Remove from oven and cool on baking pan for 1-2 minutes before removing to wire rack to cool completely.
Makes 18 cookies.
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