Cowboy Cookies, Louise Heywood
1 cup brown sugar
1 cup sugar
2 eggs beaten
1 tsp. vanilla
2 cups of flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. baking powder
2 cups quick oatmeal
1/2 cup nuts- we use pecans-chopped
1 cup chocolate chips
Place flour,soda,salt and baking powder in a bowl and whisk them all until well blended.
Mix oil and sugar until well blended using a large wooden spoon or hand mixer.
add beaten egg and vanilla and beat well.
add flour mixture a bit at a time beating well.
Go back to the wooden spoon--- and stir in oats,nuts and chips.
Let rest in the fridge for about an hour.
Preheat oven to 325- bake 12- to 15 minutes- until just getting brown.
ungreased sheet, no parchment paper.
Triple Chocolate Cookies, Gary Rith
This is the one he will share- he has another one that is a big secret!
Preheat oven to 325
have at room temperature 2 sticks of butter.
2/3 cup chocolate chips
2 sticks of butter (8 ounces)
1 tsp. vanilla
1/2 cup brown sugar
1/4 cup white sugar
1 cup flour
1 tsp. baking soda
1/4 cup of cocoa powder
1/2 cup nuts
1 cup of chocolate chips
More flour about 1/4 cup.
Place 1 cup of flour, 1 tsp. baking soda and the 1/4 cup of cocoa powder in a medium size bowl and whisk until well mixed.
Place the 2 sugars in a bowl and mix them together.
In a small bowl beat the egg and add the vanilla to it. ( I do this since I use local eggs and I never know when there might be a bad egg in the bunch.
Melt the 2/3 cup of chips in the microwave for about 44 seconds more or less depending on your machine.
Stir in the butter, letting the butter melt into the chocolate.
add egg and stir.
add sugars and stir.
add flour mixture and stir.
at this point Gary suggest more flour - I used at least 1/4 cup more.
Add nuts- I did not since Mark is not a fan of chocolate and nuts in baked goods.
Add 1 cup chocolate chips and stir.
We covered the bowl and placed in the refrigerator for an hour or more while we made the Cowboy cookies. Then as we rested the Cowboy cookies we baked the T.C.Chip ones.
We, Laura, dropped scoops on a baking sheet with parchment paper by using my small ice cream scoop.
( this really works well.)
We then baked for 12 minutes.
The ones right out of the refrigerator were lovely.
The last batch after sitting and getting warm were flatter, but just as tasty...
One of each of these with a cup of tea or coffee are just tasty!