Rachel’s Cowboy Karl Cookies

Recipe courtesy of Chef Rachel Ruff - Denver Food Examiner

 

This batch of cookies will surely send a stampede of your cowgirls and cowboys into the kitchen. I have experimented with many variations on several Cowboy cookie recipes only to saddle up to my own version I invented for my husband when we first met. After he tried my cookies, he admitted he'd been lassoed and tied.

Ingredients

¾ cup butter
¼ cup shortening
¾ cup granulated sugar
¾ cup firmly packed brown sugar
3 large eggs
1 tsp vanilla extract
2/4 cup all purpose flour
1 tsp. baking soda
¼ tsp salt
1 2/3 cup white chocolate chip morsels
1 2/3 cup milk chocolate morsels
2 cups semi-sweet chocolate morsels
1 ½ cups uncooked regular oats
½ cup chopped pecans

Method

Beat butter and shortening at medium speed with an electric mixer until creamy, gradually add sugars, beat until blended. Add eggs and 1 tsp vanilla. Beating until well blended.

Combine flour, soda, and salt. Gradually add to butter mixture. Stir in morsels, oats and pecans.

Chill dough for ½ hour and drop by ¼ cupfuls onto lightly greased baking sheet. Or use SILPATS on baking sheet like I do.

Bake at 350 degrees for 15 minutes or until golden. Remove to wire rack and cool. *High altitude cowboys: I adapted this for the elevation to: 320 in a convection oven (365 in a regular) and use ¼ less baking soda than the recipe instructions above.