Buckaroons

Buckaroons

2
GERILYN 0

"My Grandma Lola used to make these cookies every time we would visit. They are even good the second day. Just pop them in the microwave for 30 seconds!!"

Ingredients {{adjustedServings}} servings 605 cals

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 605 kcal
  • 30%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 85.1g
  • 27%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium size mixing bowl sift together flour, baking soda, salt and baking powder.
  3. In a large mixing bowl cream butter, white and brown sugars together until light and fluffy. Dribble vanilla into the creamed mixture. Beat the eggs, one at a time, into the mixture. Add the sifted ingredients to the creamed mixture. Beat until well mixed.
  4. Pour chocolate chips, wheat germ and oats into the mixture; fold into dough until well combined. Drop the dough by rounded teaspoonful onto an ungreased cookie sheet.
  5. Bake 8 to 10 minutes or until the edges are just slightly brown. The cookies will look undercooked but that is the correct consistency. Cool on a wire rack.
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Reviews 2

  1. 3 Ratings

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Pam Ziegler Lutz
10/21/2011

These taste great. They are flat cookies - surprisingly flat. I made my first batch too large, and they did start to fall apart. When I used my small cookie scoop the result was much better. The oats give these a great texture.

Rachel
3/6/2008

They taste wonderful, but the recipe calls for WAY too many chocolate chips. Instead of 4 cups, we used 2 cups. Still too many. Next time we will use only 1 cup (1/4 of what recipe calls for.) Seems like it could benefit from a tiny bit more flour too, since they had trouble staying together. Regardless, they really taste GOOD, and I'm sure we'll cook them again!