This is an old family recipe. I’ve been making it since Gordon Conwell Seminary days when our first boy was a tiny cowboy.
Who remembers “Cowboy X” from Sesame Street? He was our 2 yr old Andrew’s favourite character.
This recipe makes a lot of cookies which is really helpful when you add 3 more little cowboys and 1 little cowgirl to your family – and I’m not forgetting the ranch foreman who is a cookie lover with the best of them!
(Another little cowboy – James age 2.)
This recipe is torn and stained from use, so it’s time I put it online.
Hope you enjoy!
MacPhee’s Cowboy Cookies
Preheat oven to 350F:
Mix together until creamy: 2 cups white sugar, 2 cups brown sugar, 2 cups shortening (or butter), 4 eggs beaten.
Stir into above mixture: 5 cups flour, 1 tsp salt, 1 tsp. baking powder, 2 tsp. baking soda
Add 2 tsp vanilla
Divide dough in half.
Oatmeal Raisin Cowboy Cookies – To 1/2 of the dough add: 1 to 1.5 cup rolled oats, 2 tsp cinnamon, 1/2 tsp cloves, pinch ginger or nutmeg or both and raisins – lots!
Chocolate Chip Cowboy cookies – to the other half add: 1 cup chocolate chips – any kind but our cowboys think that milk chocolate is a special treat. This is a sticky dough so you may want to let it sit in the fridge for a bit to stiffen.
Bake until lightly browned. Around 10-12 min. or so.
A Halloween memory featuring another little cowboy. Aren’t they a fierce looking crew? 🙂
Hope your day is filled with sweet memories.
My apologies – a couple of adjustments that I’ve made on the recipe in case you printed off the original.
1. it should read for 350 F for my European readers – I never thought of it before but I don’t think there are Celsius reading stoves in Canada – are there?
2. I was doubling it and forgot to double the baking powder – it now reads 1 tsp.
3. The oatmeal should be 1 to 1.5 depending on the stickiness of the dough.
4. Variations – You can make the cookies all oatmeal-raisin or all chocolate chip if you would prefer. I like the option to have both kinds. If you make it all oatmeal-raisin, then I would put 4 cups of flour and 2 cups oatmeal – rather than 5 cups of flour. When I make it all chocolate chip I just leave out the oatmeal and go for 5 cups of flour. It’s a bit sticky so let it stiffen in the fridge as I mentioned in the original recipe.
5. Another tip – When I’m on the ball, I take them out of the oven before they look quite done and let them do the final cooking part sitting on the cookie sheets. I’m not always on the ball, so I often over-brown a batch before I remember to do this. Fortunately I have a friend who tells me she actually likes her cookies over-browned – so those cookies head down to her household.
I think I need to go over to MGCC to learn from those cooking divas how to post recipes!