This cowboy cookie recipe reminds us of Grandma’s cookies. They weren’t called anything special, but they were enough to keep me and my cousins off each other’s throats. Served with warm milk, we would be too occupied to even focus on each other. You just can’t help but snatch one cookie after another. And it will be too late when you’ll notice that your cookie container is empty.
Our friends from Keep It Simple Sweetie this to say about this recipe:
“My grandmother used to make them, and it’s one of those recipes that I always forget about until stumbling upon the note card in my recipe box while wondering what to make for dinner and think “I haven’t made these in a while, maybe I should bring a batch to work tomorrow”. And then I am reminded why I try to forget the recipe… Because I end up eating half the batch before they even cool. And then I eat the rest on my way to work.”
I have the same problems whenever I make cookies. They just taste so good when you take them right off the oven. But they also taste good when cooled.
Ingredients
3 cups Quaker Oats quick cook oatmeal
1 cup Hershey’s chocolate chips
1 cup Kirkland chopped pecans
2 teaspoons McCormick vanilla
1 cup shortening
1 cup Domino brown sugar
1 teaspoon Clabber Girl baking soda
1 teaspoon Morton salt
1.5 cups of Gold Medal flour
1 cup Domino sugar
2 Eggland’s eggs
Instructions
Pre heat oven to 350 degrees. Cream together the shortening, sugar and brown sugar until light and crumbly.
Add vanilla and eggs, one at a time and beat until smooth.
Sift together the flour, baking soda and salt. Gradually add to the wet mixture until all combined.
Stir in the oatmeal, chocolate chips and pecans.
Roll into 1 inch balls and place on a greased cookie sheet and bake for 10-15 minutes until golden brown.
Let the cookies cool and serve to your favorite friends.
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Quick Tip: Best served with warm milk.
Thanks again to Keep It Simple Sweetie for this amazing recipe.
It’s the delicious “man cookies” for everybody!