Ingredients: |
Ingredients: 350º Lightly buttered ot parchment paper - two large cookie sheets
2 cups old-fashioned rolled oats
2 cups all-purpose flour
½ tsp baking powder
¾ tsp baking soda
½ tsp salt
¼ tsp cinnamon
¾ cup (1½ sticks) unsalted butter, softened
¼ cup vegetable shortening
1 cup packed light-brown sugar
⅔ cub granulated sugar
2 large eggs, room temperature
1 tsp vanilla
1 cup chocolate chips
1 cup chopped walnuts
1 cup sweetened coconut
1 cup peanut butter chips
Variations: Bandanna Cowboy Cookies
Substitute chocolate chips and coconuts for white chocolate chips and cranraisens
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Directions: |
Directions:Preheat oven to 350º
Combine the oats, flour, baking powder, baking soda, salt and cinnamon in large mixing bowl. Mix well.
In a separate bowl, beat the butter, shortening, and sugars with electric mixer for 2 minutes. Beat in eggs, one at a time. Blend in vanilla. Using a wooden spoon, add the dry mixture about 1/3 at a time, mixing well after each addition. Add the chocolate chips, coconut, walnuts and peanut butter ships and blend well. Cover and refrigerate for 1 hour.
Using a 1/4 cup of dough per cookie, shape the dough into balls and place them on the cookie sheet, leaving 2½ inches between each cookie. Flatten the balls into 1/3 inch-think disks with your fingers. Bake one sheet at a time for 13-14 minutes turning the baking sheet 180 degrees midway through baking time. When don, the cookies will have browned very lightly and still look moist beneath the surface. Do not overbake. Cool for 2 minutes on cookies sheet and transfer to rack to cool completely.
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