As you may have noticed, I come from a family that bakes a lot. I grew up having dessert every night. Every now and then, my Dad would say “I think we’re going to stop having dessert around here.” We found that about as funny as the “I think we’re going to stop having presents at Christmas” joke.
After so many years of baking projects, three cookie recipes have emerged as the very best we’ve found or tried. The first, I have already shared with you: Chewy Brownie Cookies. I made them with mint for Christmas, but they didn’t need any improvement – the simple chocolate chip version is a home run every time.
The second recipe we make regularly are these Cowboy Cookies. These cookies are perfect. They’re fun because you can experiment with the sweet elements. The version I’m sharing today is what I would consider the classic – it contains oats, chocolate chips, and raisins.
However, in the past I’ve had fun using peanut butter chips, butterscotch chips, and white chocolate chips. Sometimes I use raisins and sometimes I just don’t want anything to interfere with the chocolate so I leave them out…both ways are good!
I hope you make these! Or else save the recipe for your next potluck/rainy day/sick day/Tuesday. You won’t be sorry!
Recipe slightly adapted from a very old clipping from the Chicago Tribune
Makes about 5 dozen cookies
1 cup butter
1 cup brown sugar
1 cup white sugar
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups rolled oats
1 cup semi-sweet chocolate chips
1 cup raisins
Preheat oven to 375 degrees F.
Cream butter and sugar until light and fluffy. Add the eggs and vanilla, and beat well. Sift the dry ingredients and add to the creamed mixture along with the oats, chocolate chips, and raisins. Mix thoroughly. Drop from a teaspoon onto ungreased cookie sheets. Bake for about 8 to 10 minutes.
Note: If you don’t use raisins, you can increase the chocolate chips to 1 1/2 cups.