Cowboy Cookies
These chocolate chip cookies turn out perfect every time. My mom would often have a fresh batch waiting for me when I got home from school. Follow directions closely and you won't be disappointed.
These chocolate chip cookies turn out perfect every time. My mom would often have a fresh batch waiting for me when I got home from school. Follow directions closely and you won't be disappointed.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup brown sugar
- 1 cup sugar
- 2 large eggs
- 2 cups flour
- beat until very fluffy with mixer:
- add:
- 1 cup oil and 1 tsp vanilla, mix: add:
- sift together then add:
- mix well then fold in:
- 2 cups special k cereal, crushed optional
- 1/2 cup walnuts chopped fine
- 1(+) cup chocolate chips
- Carbohydrate 20.2993969711321 g
- Cholesterol 41.4166666666667 mg
- Fat 10.8949495365438 g
- Fiber 0.567046307723279 g
- Protein 1.73937333315089 g
- Saturated Fat 5.66865320367555 g
- Serving Size 1 1 Serving (39g)
- Sodium 59.9576388932327 mg
- Sugar 19.7323506634088 g
- Trans Fat 0.808065064768414 g
- Calories 178 calories
Step-by-step
- Drop by teaspoonfuls onto a greased cookie sheet.
- Bake at 350 for 10-12 minutes.
- Remove just before they look done as they will cook a little on the pan after removing from the oven.
- ENJOY:) Makes about 36. Unless you eat the dough like me!
Brown sugar drives the moisture and structural spread in these cookies, interacting with the oil and eggs to build a dense, chewy crumb rather than a cakey one. Because the formulation relies on liquid oil instead of creamed butter, managing the mixing speed prevents the batter from breaking. Pour cold whole milk or robust black coffee alongside this bake to cut through the high sugar load.
- Beat the sugar, eggs, oil, and vanilla until pale and thoroughly emulsified before incorporating the dry components.
- Sift the flour, baking soda, salt, and baking powder together to eliminate lumps and distribute the leavening agents evenly.
- Pull the sheets from the 350 degree oven at the 10-minute mark while the centers still look slightly underbaked.
- Store baked cookies in an airtight container at room temperature for up to four days, or freeze the unbaked dough portions for longer storage.
Proper cooling on the pan utilizes residual heat to set the edges without burning the bottoms. Freezing unbaked portions on a tray allows for direct transfer to the oven later.
