Cowboy Cookies


I have no idea why these cookies are called “Cowboy” cookies, maybe they taste their best out on the trail, or after a long hard day of wrangling cattle, but even if you’re not a range rider/cowboy, the cookies are still a delicious treat.  A hint of cinnamon adds a nice depth of flavor.    If I remember correctly, I think the original recipe called for chopped pecans, but I’ve substituted almonds.

Cowboy CookiesIMG_2201

1 cup butter

3/4 cup brown sugar

3/4 cup white sugar

2 eggs

1 tsp vanilla (extract or paste)

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 1/2 cups rolled oats

1 cup chocolate chips

3/4 cup sliced almonds or chopped pecans

3/4 cup shredded coconut

Cream butter and sugars till mixture is light and fluffy.  Add eggs one at a time, mixing thoroughly, then add vanilla.   In a separate bowl stir together flour, baking powder, soda and cinnamon.  Add flour mixture to creamed mixture in two orIMG_2211a three additions.  Then stir in oats, chocolate chips, almonds and coconut.  Roll dough into 1 1/2 ” balls, place on ungreased cookie sheets and flatten.  Bake at 350 degrees F for about 9-10 minutes, being careful not to overbake.  Makes about 3 dozen.



Almond Butter Cake

This is a rich, buttery treat that calls out for a cup of tea, English Breakfast preferably.  We call it cake, but it’s almost closer to a shortbread in texture.  Whatever you want to call it, it’s delectable.

Almond Butter Cake

2/3 cup butter

1 cup sugar

1 egg

1/2 tsp almond extract

1 1/2 cups flour

1/2 tsp baking powder

1 1/2 tbsp cream or milk

1/2 cup slivered or sliced almonds

Cream butter and sugar until light and fluffy.  Add egg and almond extract, mixing well.  Add flour and baking powder, mixing till a dough forms.  Press into a greased 8” round cake pan.  Brush with cream or milk.  Sprinkle with  almonds.  At 325 degrees F, bake for about 30 minutes till very lightly golden, middle should be set.  Be careful not to overbake!  Let cool, then cut into small wedges to serve.

Ranger Macaroon Cookies

This is a nice sturdy cookie, perfect for packing in lunches and having on hand in the freezer.

Ranger Macaroons

1 cup butter, softened

1 cup white sugar

1 cup brown sugar

1 tsp vanilla

2 eggs

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 1/2 cups rolled oats

1 1/2 cups cereal (corn flakes or rice krispies or shredded wheat)

1 cup chocolate chips  (1 1/2 cups  for chocolate lovers)

1 cup coconut

1 cup chopped nuts (we like sliced almonds)

Beat butter till soft and creamy.  Add sugars and vanilla and beat again until mixture is lightened in color and fluffy.  Add eggs.  In another bowl stir together remaining dry ingredients, then slowly begin incorporating dry mixture to the sugar batter.  Once dough is thoroughly mixed, shape dough into slightly larger than walnut-sized balls, place on ungreased cookie sheets, flattening slightly, and bake about 10 minutes, at 350 degrees F till very lightly golden.  Remove cookies to wire rack to cool completely.  Makes about 3 dozen cookies.

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