Cowboy Cookies are a chocolate chip cookie with milk chocolate, white chocolate & pecans. They have that little extra flavor that make them amazing.
I have been a bit of an adventurer in the sense that I have lived in 7 states and have had some very different jobs. After college, I worked at a homeless shelter. I have also worked at a conference center, a dude ranch, as Realtor’s assistant and a college computer lab instructor.
I have learned all kinds of things at each of these jobs and in each of these places. While working at the dude ranch, I picked up several recipes including an amazing BBQ pork ribs recipe I will be sharing in a couple weeks. The one I would like to share with you today is Cowboy Cookies. They are amped up chocolate chip cookies.
Did you know that elevation can affect your cooking and baking. Boiling point at one elevation isn’t boiling point at another. Water boils at 212* at sea level but boils at 198* at 8,000 ft. Elevation also affects how much flour you need in cookies. When I lived at the ranch, we were at 8,500 ft. So we had to add 1/4 cup more flour to the recipe. And really anyone over an elevation of 5,500 ft will need to do that.
If your cookies are flat and spread out, they need more flour. You can add 1 Tbsp at a time until they are right. And if your cookies don’t spread out and are more ball like, you need less flour. The next time you make them, take out 1 Tbsp and see if that helps. It’s amazing how 1 Tbsp of flour can make such a difference.
Cowboy Cookies
Ingredients
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup shortening (do not substitute anything for this)
- 1 tsp vanilla extract
- 2 eggs
- 2 cups flour*
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups milk chocolate chips
- 1/2 cup white chocolate chips
- 3/4 cup pecans, chopped
Instructions
- Preheat oven to 350.
- Cream shortening and sugars in a mixer.
- Add vanilla & eggs and mix.
- Add soda & salt, mix.
- Slowly mix in flour.
- Add all chocolate chips and pecans at once. Once you have added the chips, mix as little as possible. Mixing will break up the chips and turn the dough dark which you do not want. I often hand mix the chips in.
- Make golf ball sized balls and place on a baking sheet.
- Bake for about 12 minutes until the cookies begin to turn light brown.
- Remove from pan and cool on a cooling rack.
- Enjoy
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Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving:Calories: 211 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 19mg Sodium: 135mg Carbohydrates: 23g Fiber: 1g Sugar: 15g Protein: 2g
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Yum…another cookie recipe that I have to pin.
Thanks for pinning. We greatly appreciate it.
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A dude ranch!? You must have some fun stories. These cookies look so good. I chuckled a little about the “do not substitute anything for this” regarding the shortening. Sometimes you just need the good stuff 🙂 Thanks for joining the Mixing Bowl Party this month, we really appreciate your loyalty to the Mixer.
So many people try to make them healthier or substitute what they have. These are just too good to mess with. 🙂 I wonder if lard would make them even better. It’s even worse for us than shortening.
Wow, you’ve worked at a lot of really interesting places! I worked in a domestic violence shelter, I’m sure we could have a long conversation over shelter jobs 🙂 These look so yummy, can’t wait to try them!
I bet we could talk forever about all the things we’ve learned. I hope you enjoyed the cookies.
These look delicious!!
Thanks. They are so yummy especially with a cup of coffee.
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