Colorado Cowboy Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 20 cookies
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 1/2 cups semisweet chocolate chips
- 2 large eggs
- 2 cups all purpose flour
- 3/4 cup sugar
- 2 cups old-fashioned oats
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup plus 2 tablespoons (packed) dark brown sugar
- 1 cup chopped toasted walnuts (about 4 ounces)
- Carbohydrate 38 g(13%)
- Cholesterol 43 mg(14%)
- Fat 18 g(28%)
- Fiber 2 g(9%)
- Protein 5 g(9%)
- Saturated Fat 9 g(44%)
- Sodium 143 mg(6%)
- Calories 319
Preparation Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and vanilla, beating to combine. Add dry ingredients and beat until just blended. Stir in chocolate chips and walnuts. Cover dough and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before continuing.) Arrange 2 racks in center of oven; preheat to 350°F. Butter 2 baking sheets. Form dough into balls, using 1/4 cup dough for each. Place on prepared sheets, spacing 2 inches apart. Flatten with hand to 3 1/2-inch rounds. Bake 10 minutes, then rotate sheets. Bake until cookies are golden brown around edges and firm in center, about 4 minutes longer. Cool on sheet 5 minutes. Transfer to racks to cool completely. (Can be made 1 week ahead. Store airtight at room temperature.)
Preparation Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and vanilla, beating to combine. Add dry ingredients and beat until just blended. Stir in chocolate chips and walnuts. Cover dough and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before continuing.) Arrange 2 racks in center of oven; preheat to 350°F. Butter 2 baking sheets. Form dough into balls, using 1/4 cup dough for each. Place on prepared sheets, spacing 2 inches apart. Flatten with hand to 3 1/2-inch rounds. Bake 10 minutes, then rotate sheets. Bake until cookies are golden brown around edges and firm in center, about 4 minutes longer. Cool on sheet 5 minutes. Transfer to racks to cool completely. (Can be made 1 week ahead. Store airtight at room temperature.)
