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Buckaroons

Buckaroons

GERILYN

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

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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

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

Pam-3BoysMama
3
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
2
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!