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Cowboy Cookies II

Cowboy Cookies II


We made these cookies in school during the 1950s. They are delicious. May substitute butterscotch chips, peanut butter chips, or raisins for chocolate chips.

Ingredients {{adjustedServings}} servings

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Original recipe yields 66 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet


  1. Blend shortening and sugars together. Add eggs, and beat until fluffy. Whisk together flour, soda, salt, and baking powder; mix into the egg mixture. Stir in oats, vanilla, and chocolate chips. Drop by teaspoonfuls on ungreased cookie sheets
  2. Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool on wire racks.
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First rate cookie, which I kind of suspected it would be if this is indeed a recipe that's survived since the '50s! I followed the recipe as directed, only adding some chocolate covered/candy coated sunflower seeds because hubs loves 'em, and because they're colorful and festive! This embellished oatmeal cookie is light, and both crispy and chewy. It's a darn pretty cookie too, as if it came from an old-fashioned neigborhood bakery, substantial looking with crackly tops. To satisify all preferences I baked some a litte longer than others and while baking time certainly affects texture, all were great! This recipe should be in everyone's recipe box for the basics - not only is it reliably delicious, there is also much room for versatility with add-ins. Try adding different flavored chips, chopped white chocolate, dried fruit or raisins, chopped nuts, even chopped up candy bars. Great as is, this cookie is also definitely worth toying with and customizing to suit your mood or tastes!

Lesli Marshall

I did change recipe a little, using 3/4 cup butter and 1/4 cup vegetable oil. This is my family's favorite cookie recipe by far!


I may have done something wrong but the dough was very dry and crumbly. I had to add milk to thin it and don't know if this was good. The taste is good but the ones I baked before adding milk were hard, hard, hard. Excellent dunkers but not easy to eat otherwise. Help if you can to correct as would like to try again!!