Colorado Cowboy Cookies

"I used to live in New York, and once, several years ago, I stopped by Olive's sandwich shop in SoHo with a friend," writes J-R John of Philadelphia, Pennsylvania. "After lunch I bought one of the 'cowboy cookies'; this was an extra-large and especially good chocolate chip cookie. I've never forgotten it."

Courses: Dessert
Serves: 20 people

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
2 cups	125g / 4.4oz	Old-fashioned oats
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1 cup	198g / 7oz	Unsalted butter - (2 sticks) - room temperature
3/4 cup	148g / 5.2oz	Sugar
3/4 cup	120g / 4.2oz	Dark brown sugar - (packed) - plus
2 tablespoons	30ml	Dark brown sugar
2 tablespoons	30ml	Eggs (large)
1 teaspoon	5ml	Vanilla extract
1 1/2 cups	165g / 5.8oz	Semisweet chocolate chips
1 cup	146g / 5.1oz	Chopped toasted walnuts - (abt 4 oz)

Recipe Instructions

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 degrees. 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.)

This recipe yields about 20 cookies.

Source:
Bon Appetit, March 2001

Rating

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10 (1 votes)

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