Wednesday, September 4, 2013

Peanut Butter Cowboy Cookies

For those peanut butter cookie fans here is our Cowboy Cookie with Peanut butter, Chocolate Chips and Nuts, your choice walnut or Pecan. How good is that? Try them.

Ingredients
2 cups old-fashioned rolled oats
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
2/3 cup granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup peanut butter
1 cups semisweet chocolate chips
1 cup chopped walnuts or pecans


Directions
In a large bowl, stir together the oats, flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1-1/2 minutes. Blend in the vanilla extract.
Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the peanut butter  chocolate chips and nuts. Refrigerate the dough for 1 to 2 hours.
Heat the oven to 350 degrees. Line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil.
Using a scant 1/4 cup per cookie, shape the dough into balls and place them on the sheet about 2 inches apart.
Use your fingertips to flatten each ball to 1/3 inch thick. Bake the cookies on the center oven rack for 13 to 14 minutes, turning the sheet about halfway through. When they're done, the cookies should be very lightly browned and still look moist. Don't overbake them.
Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack.

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