Cowboy Bobs Oatmeal Cookies Courtesy Of Crisco Recipe 455

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COWBOY OATMEAL COOKIES



Cowboy Oatmeal Cookies image

It's a great cookie, one of the kids' favorites. This doesn't call for nuts, but I sometimes add about 1/2 cup of chopped walnuts or pecans.

Provided by Ellie Davies

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 11

2 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup margarine
½ cup vegetable oil
1 cup packed brown sugar
1 cup white sugar
2 large eggs eggs
2 cups quick cooking oats
1 cup butterscotch chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Sift together flour, baking powder, baking soda, and salt; set aside.
  • In a medium bowl, cream margarine, oil, brown sugar, and white sugar until smooth. Beat in eggs one at a time. Gradually stir in the sifted ingredients until well blended. Mix in oats and butterscotch chips. Drop from a teaspoon onto ungreased cookie sheets.
  • Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Let set up on the cookie sheets for a few minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 23 g, Cholesterol 10.3 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 2.2 g, Sodium 114.3 mg, Sugar 14.6 g

COWBOY BOB'S OATMEAL COOKIES COURTESY OF CRISCO® RECIPE - (4.5/5)



Cowboy Bob's Oatmeal Cookies Courtesy of Crisco® Recipe - (4.5/5) image

Provided by á-18327

Number Of Ingredients 16

Crisco® Original No-Stick Cooking Spray
1 cup Crisco® Butter Flavor All-Vegetable Shortening, plus 2 tablespoons
or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, plus 2 tablespoons
1 cup granulated sugar
1 cup firmly packed light brown sugar
3 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
1 tablespoon ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
3 cups oats (quick or old fashioned, uncooked)
1 1/2 cups chopped pecans
2 cups (12 oz. pkg.) miniature semi-sweet chocolate chips
1 (6 oz.) package almond brickle bits
1 (3 oz.) package apple chips coarsely crushed

Steps:

  • 1. HEAT oven to 350 degrees F. Coat baking sheets with no-stick cooking spray. 2. COMBINE shortening, granulated sugar and brown sugar in large bowl; beat at low speed of electric mixer until well blended. Beat in eggs and vanilla. 3. COMBINE flour, cinnamon, salt and baking soda in medium bowl. Add gradually to shortening mixture at low speed. Stir in oats, nuts, chocolate chips, brickle bits and apple chips with spoon. 4. DROP 2 measuring tablespoonfuls into a mound for each cookie. Place 3 inches apart on prepared baking sheet. Flatten with hard spatula to 1-inch thickness. 5. BAKE 11 to 13 minutes or until light brown around edges. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.

COWBOY COOKIES II



Cowboy Cookies II image

We made these cookies in school during the 1950s. They are delicious. May substitute butterscotch chips, peanut butter chips, or raisins for chocolate chips.

Provided by Lynne

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 66

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
1 cup shortening
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 cups rolled oats
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Steps:

  • Blend shortening and sugars together. Add eggs, and beat until fluffy. Whisk together flour, soda, salt, and baking powder; mix into the egg mixture. Stir in oats, vanilla, and chocolate chips. Drop by teaspoonfuls on ungreased cookie sheets
  • Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool on wire racks.

Nutrition Facts : Calories 101.7 calories, Carbohydrate 14.1 g, Cholesterol 5.6 mg, Fat 5 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 44.2 mg, Sugar 9.1 g

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