Cowboy Cookie Recipe

****NOTE: The recipe below has been adapted for those with wheat allergies or Gluten sensitivities. If you don?t fall under either category, switch to regular flour.****

Ingredients

3 cups Rice flour or Gluten free Bisquick.

3 tsp baking soda (not needed if using Bisquick)

3 tsp baking powder

1 tsp salt

3 sticks of butter-room temperature

1-1/2 cups white sugar

1-1/2 cups brown sugar

3 lg eggs, beaten

3 tsp Vanilla extract

3 cups semisweet chocolate chips

3 cups old fashioned rolled oats

3 tsp cinnamon

2 cups sweetened flaked coconut (shredded works well too) or

2 cups raisins

2 cups chopped pecans

You can add or change around ingredients to suit you. For example: if your family doesn't like coconut then you can add in raisins or you can use walnuts instead of pecans. The idea is to come up with three cups of ingredients. Butter can also be replaced by margarine or cream cheese. The chocolate chips can be exchanged with peanut butter chips. It's what makes them Cowboy Cookies!

Directions:

*****NOTES*****

1. Preheat oven to 350 degrees and place racks in middle of oven. Either use a nonstick baking sheet or use parchment paper to line your baking sheets.

*****ITEMS NEEDED*****

2. You will need two large mixing bowls; one for your dry goods and one for your liquids. You will also need a whisk, a mixer (standing one if available), a rubber spatula, measuring spoons, measuring cups, and a cooling rack if available.

STEPS:

1. In large bowl, vigorously whisk together the flour, baking powder, baking soda, cinnamon, and salt.

2. Place butter in a standing mixer and beat on medium speed until smooth and light approximately one minute. Slowly add in the white and brown sugar, and beat to combine, about two more minutes. Add the eggs one at the time, continuously mixing, then add the Vanilla extract and beat again.

3. Lower the speed of the mixer to low and slowly add the flour mixture, until just combined. Add the chocolate chips, oats, coconut, raisins, and pecans, mixing until just combined.

4. When I make my cookies, I drop them by one inch spoonfuls and the recipe makes twelve dozen. But if you want large cookies, from the research I've done you will need to drop about 1/4 cup lump of dough on the cookie sheet about 3 inches apart. Bake for 7-9 minutes turn the pan and bake for another 7-9 minutes. I like mine soft so I drop mine by tablespoonfuls and flatten them out a little, then cook for ten minutes. I then cool on a wire rack for above ten minutes before moving to a larger cooling area.

5. The cookie dough can be frozen and stored for use later. The cookies can be decorated for the holidays or for parties. The recipe can be divided into thirds but I've never tried halves because of the eggs. Always check your oats and chocolate chips to make sure they are gluten free as well if you?re gluten sensitive.

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