Monday, March 11, 2013

Cowboy Cookies


Yields: 8 dozen cookies
Prep time: 15 min
Cook time: 10 min


1 cup firmly-packed brown sugar
1 cup granulated sugar
2 cups vegetable oil
4 eggs, room temperature
1 tablespoon pure vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon baking soda
1 1/2 cups quick-cooking rolled oats
4 cups cereal (Corn Flakes or Rice Krispies), I prefer Rice Krispies
1 cup chopped nuts (walnuts, pecans, almonds, or macadamia nuts)
1 cup shredded coconut, raisins, dried cranberries, or white chocolate chips (optional)
1 (12-ounce) package semi-sweet chocolate chips or plain M&Ms


Preheat oven to 350 degrees F.

Either lightly grease or line cookie sheets with parchment paper or use the Silicone Baking Mats to prevent the cookies from sticking.

In a very large bowl, combine the brown sugar, granulated sugar, and the vegetable oil; mix well. Add eggs and vanilla extract; beat until well blended.

Sift in the flour and baking soda; add to the sugar mixture and mix thoroughly. Add rolled oats, cereal (Corn Flakes or Rice Krispies), and nuts. Add either coconut, raisins or chocolate and/or white chips; mix thoroughly.

Drop by rounded tablespoonfuls onto prepared cookie sheets.

Bake for approximately 8 to 10 minutes or until light golden brown. Remove from oven and let cookies set on the cookie sheets for a few minutes to cool (they will fall apart when you try moving them if you don't let them cool  slightly).

Remove from cookie sheets and let finish cooling on wire cooling racks.

Yields 8 dozen cookies.