I looked around the internet to see if I could find out the origin of the name Cowgirl Cookies, but was unsuccessful. Cowboy cookies are a thing, too, but no origins found there either. Possibly the addition of oats makes them hearty enough to fuel a hard working cowboy.
The difference between cowboy cookies and cowgirl cookies? It would be logical that the cowgirl cookies do not contain nuts, but that just isn’t the case.
Putting the big mystery aside, these Cowgirl Cookies are a respectable oat-based chocolate chipper with pecans and dried cranberries. The recipe was written on an envelope that was tucked inside a used cookbook that I got from my town’s book swap shed.
1 cup butter, softened
1 cup brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 cups old fashioned oats
2 cups chocolate chips
1 cup dried cranberries
1 cup chopped pecans
1. Preheat oven to 350℉.
2. Cream butter, both sugars and vanilla with an electric mixer until light.
3. Add eggs one at a time beating well after each addition.
4. In a separate bowl mix flour, baking soda, baking powder, and salt.
5. Slowly add flour mixture to creamed butter mixture until well combined.
6. Add oats, dried cranberries, chocolate chips and nuts.
7. Spoon dough by teaspoon onto parchment lined baking sheet.
8. Bake for 12-15 minutes.
9. Transfer to wire rack to cool.
10. Store in an airtight container.
Makes about 2 dozen
Recipe slightly adapted from that envelope I found.
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