Cowboy Cookies III

Cowboy Cookies III

334 Reviews 23 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h
Bonneroo
Recipe by  Bonneroo

“These are yummy. If you can manage to get them to cook just the right way, they aren't crunchy, but soft and the tiniest bit chewy, and melt in your mouth!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 5 dozen

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.

Share It

Reviews (334)

Rate This Recipe
SVROSS
199

SVROSS

Okay, here's what I did to combat the "flat" problem: used 3/4Cup of both sugars instead of a full cup, used 1 egg plus one yolk, increased vanilla to 2 teaspoons (just cause I like them flavorful) increased temp to 375 for 8-9 mins. and wha lah! PERFECTION! DELICIOUS cookies will make again. Thanks for a great recipe!

Donna
115

Donna

I have been making this cookie recipe for 35 years with the only difference being we use a whole bag 12oz. of semisweet chocolate chips. My mom made them for 20 years before me. They are the best chocolate chip cookies you will find. Why people change the recipe is beyond me! They are not even the same cookie if you change them...so why? Anyway, they are delicious and I don't know one person who does not love them in all my years of baking them.

WhirledPeas
65

WhirledPeas

Loved the cookies, and so did the rest of the family. Followed suggestions (sort by "most helpful") and baked at 375 F for 8-9 minutes, used 2 tsp. vanilla, decreased sugar to 3/4 c. EACH, used 1.5 sticks of Nucoa margarine (same thing as 3/4 c.) Shaped fairly large, oversized, round balls of dough, and used Ghiradelli and Tropical Souce brand chocolate chips. In place of the two eggs, I used a total of 1/4 c. water. (1 egg = 2 Tbs. water) If mixture is still a bit dry, add just enough water for it to come together. This way, even those with dairy/egg allergies can have some! Baked on parchment paper, and also added small dashes of ginger and cinnamon to half the batch. Have already made two batches since discovering them a month ago. My mum makes the exact same recipe--but with eggs, and people don't know the difference. :o)

More Reviews

Similar Recipes

White Chocolate Chip Oatmeal Cookies
(547)

White Chocolate Chip Oatmeal Cookies

Cowboy Oatmeal Cookies
(538)

Cowboy Oatmeal Cookies

Chococonut Chip Cookies
(363)

Chococonut Chip Cookies

Oatmeal Peanut Butter and Chocolate Chip Cookies
(187)

Oatmeal Peanut Butter and Chocolate Chip Cookies

Linda's Monster Cookies
(142)

Linda's Monster Cookies

Dishpan Cookies II
(79)

Dishpan Cookies II

Nutrition

Amount Per Serving (60 total)

  • Calories
  • 95 cal
  • 5%
  • Fat
  • 4.3 g
  • 7%
  • Carbs
  • 13.7 g
  • 4%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

Top

<

previous recipe:

White Chocolate Chip Oatmeal Cookies

>

next recipe:

Oatmeal Peanut Butter and Chocolate Chip Cookies