This cookie recipe is one that I was introduced to after meeting my husband. It is my father-in-laws go to cookie recipe.
I did wonder how the cowboy cookie got it’s name. Some say it is because it originated in Texas. Others say it is because the hearty cookie can be kept for many long days in the west. Well, whereever the name originated, these cookies are amazing.
These cookies are a nice hybrid between a regular chocolate chip cookie and an oatmeal chocolate chip cookie. They have oats in them but not to the extent you would find in a oatmeal cookie, but just enough to add a little heartiness to the cookie.
Now for some reason when I make these, I don’t ever think they taste as good as when my father-in-law makes them. I’ve never been sure why. It could be simply because, I believe things can taste better when you don’t have to make them yourself. Or maybe he makes them with just the right amount of love.
- 1 cup shortening
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- ¼ tsp salt
- ½ tsp baking powder
- 1 tsp baking soda
- 2 cups quick oats
- 1 (12 oz) pkg semi sweet chocolate chips
- Preheat oven to 350 degrees.
- In a bowl, cream shortening and sugars together. Then beat in the eggs and vanilla.
- Add in the flour, salt, baking powder, and baking soda and cobine. Then fold in the oats and chocolate chips.
- Scoop dough onto a cookie sheet using a cookie scoop.
- Bake at 350 degrees for 10 minutes. Makes 2 dozen.