So which image appeals more to you? My husband likes cookies (I really might not have been able to marry him if he didn’t), but loves them if chased with a glass of cold milk. Me, I don’t need the liquid. But I have my cookie preferences. In general, I’m a corner/edge person. If you are one of these, then you recognize our kind. If you’re not, you might have just thought huh? and then looked around for a middle piece of brownie. I like chewy and thin, I like bulky and crisp-edged with a soft middle. And I’m a sucker for a homemade cookie the size of my face on a Monday. Or a Friday. It’s one of those two days today, right?
Cranberry-Oatmeal-Chocolate Chip Cowboy Cookies
There are many variations of Cowboy Cookies out there. Some people like less chocolate, some people leave out the dried cranberries (I’m pretty sure they – the cowboys – didn’t have access to cranberries as they wrangled), some like to add nuts. Whatever your pleasure, these are hearty enough for breakfast – if you’re wild enough to eat them in the morning.
2 sticks butter, softened
½ cup white sugar
½ cup dark brown sugar
2 tsp vanilla extract
1 cup white flour
½ cup whole wheat flour
½ cup oat flour (to make oat flour, blend rolled oats until flour-consistency – ratio is about 1 ¼ cup oats: 1 cup oat flour)
½ tsp salt
1 tsp baking soda
½ tsp baking powder
2 cups rolled oats (not the quick cook kind)
Big handful dried cranberries
½ – ¾ bag semisweet or dark chocolate chips (or whack one 5 oz bar into little bits)
Preheat oven to 350. Mix the dry ingredients and the cranberries in a bowl. In another bowl, cream the butter and sugar until fluffy. Add the vanilla. Beat in the eggs. Slowly add the flour mixture. Once all of the flour is incorporated, add the chocolate. Drop by the very generous tablespoon (or larger) onto cookie sheets and bake for 11-13 minutes until golden and irresistible. Makes about 32 good-sized cookies or fewer cookies the size of your face.