"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Texas Cowboy Cookies Recipe

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This recipe for Texas Cowboy Cookies, by , is from The Clements Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tracee Mustee

Category:
Category:

Ingredients:  
Ingredients:  
1 cup (2 sticks) butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
2 cups flour, spooned and leveled
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup old fashioned oats
1 cup corn flakes
1 cup pecans, roughly chopped (and toasted!)
1/2 cup coconut flakes
1 cup (6 ounces) peanut butter chips (I used Reese's)
1 cup (6 ounces) semi-sweet chocolate chips

Directions:
Directions:
Preheat Oven to 350
If you want to toast your pecans (you do! you do!) chop them up and throw them in a dry skillet over medium heat. Toast for 3-5 minutes, until fragrant. Don't let them burn! Remove from heat and let cool while you make the dough

In a large bowl or stand mixer, beat the butter until it is light and fluffy
Add both sugars and beat well, scraping sides and bottom
Add eggs and vanilla, beat well
Add the flour but don't mix it in
Add the salt, baking powder, and baking soda to the flour and use a small spoon to blend it with the flour a bit
Then mix in the flour, but stop before it's fully incorporated
Add the oats, corn flakes, pecans, and coconut to the bowl
Mix in gently
Add the peanut butter chips and chocolate chips and mix until everything is incorporated
Don't over mix, it will make your dough tough
Chill the dough in the fridge for at least an hour, or up to 24 hours.*
Preheat oven to 350 degrees
Line a couple baking sheets with a silpat or parchment paper
Use a 1/4 cup measuring cup (THINK TEXAS, YA'LL) to scoop these onto the pan
Leave at least a couple inches in between each ball of dough
Bake at 350 for 12-14 minutes, until the cookies are golden on the edges and they are not too shiny in the middle (A little shine is okay)
Let cool as long as you can before stuffing your face!
Remember, these are great dipped in milk, too!

 

 

 

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