What's Cookin': Cowboy Cookies

Between helping out with the Christmas party at work we were throwing for our local adopted 4th grade class filled with underprivileged children and our neighborhood cookie exchange, I went to work baking nine dozen cookies this past weekend. I am traditionally not a fan of baking cookies as mine haven't turned out well in the past and I find it monotonous to put baking sheet after baking sheet into the oven. That said, I decided to stay somewhat traditional with a variation of a chocolate chip cookie that I've had before and really enjoy, the Cowboy Cookie.

The original recipe calls for chocolate chips, nuts and shredded coconut, but since I was cooking for the masses I omitted the nuts and coconut from the batch going to the kids and the coconut to the batch going to the exchange. Basically both are oatmeal chocolate chips cookies ... I love the texture (and fiber!) the oatmeal adds to the cookies. I'm pleased to say that this round of cookie baking was a success! Maybe it was that I had some stellar football to watch (ha ha!) while baking or that it's much easier to maneuver around the new kitchen. Whatever it was, I may just try my hand at cookies again in the near future.

Cowboy Cookies

1 c (2 sticks) butter, softened
1 c firmly packed brown sugar
1 c granulated sugar
2 eggs
1 t vanilla
2 c all purpose flour
1/2 t baking soda
1/2 t salt
1/4 t baking powder
2 c rolled oats (quick or old fashioned)
2 c (1 package) semi-sweet chocolate chips
1/2 c chopped nuts (optional)
1/2 c shredded coconut (optional)

Heat oven to 350 degrees.

In a mixing bowl, beat butter and sugar until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, salt and baking powder, mix well. Add oats, chocolate chips and coconut, mix well.

Drop dough by rounded tablespoons onto ungreased cookie sheets. Bake 10 - 12 minutes or until lightly golden brown. Cool 2 minutes on cookie sheets, remove to wire rack and cool completely.

Yields 4 - 5 dozen cookies.