Cowboy Cookies
The classic, crispy, oatmeal chocolate chip cookies as made by Shelby Price.
Watch the video.
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup liquid oil (corn or peanut)
- 2 eggs
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1⅛ cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cream of tartar
- 1¾ cups rolled oats (quick cook)
- 1 package chocolate chips (6 ounces)
Directions
- Preheat oven to 350° F.
- Beat eggs and sugars until light and fluffy, add vanilla.
- Add the oil and beat well.
- Sift flours, baking soda, baking powder, salt and cream of tartar.
- Add flour mixture gradually to egg mixture and blend but do not over mix.
- Stir in oats and chocolate chips.
- Drop by teaspoonful (melon baller works great) onto parchment paper lined or non-stick cookie sheet.
- Bake for about 15 minutes or until golden brown.
- Cool on wire rack. As soon as they are cool put them in an airtight container. Ziploc bags are great; this will keep the cookies light and crisp. If the cookies sit out on a tray or plate for very long they will lose their crispness.
Makes about 5 dozen cookies.
Shelby likes Nestle Mini Chocolate Chips best.