Reviewed: Mar. 15, 2009

i'm not sure WHY i made this recipe--i think because it had so many ratings. i sure am glad i did! although time consuming (the rest on the cookie sheet before removal) they came out looking like perfection itself! thank you for sharing!

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deb

Cooking Level: Expert

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Reviewed: Mar. 2, 2009

So good! I made these on Saturday but followed some people's suggestion and did 3/4 cup of both sugars and about 2 tsp of vanilla. They turned out great! I brought some to work and they're still chewy and they aren't TOO sweet. An easy recipe that got rave reviews from my co-workers and friends! Thanks!

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jlee28

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

I have spent the last 3 days searching for a great recipe - this is it! I tried 4 others and they all came out flat - boo! I read tons of reviews and followed the great advice. Here's what I did: 2 1/2cups flour, 3/4 cups (both sugars), 1/4 tbsp salt, 2tbsp vanilla, 1 egg & 1 yolk, 1 1/4 cups choco chips. Bake 10min @ 350. I did not refrigerate - this mixture gives the cookies a thick doughy texture. Mix the chips by hand - very important. 2 cups of chips are far too many. After 1 cup my husband said that was enough and he's a chocoholic! I have found another staple for our home.

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wdplyr

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Reviewed: Feb. 26, 2009

My family and co-workers couldn't get enough of these. They are big, chewy, and have a great texture. I used a little bit less sugar and also added a tablespoon of cinnamon and it really brought out the flavors.

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danelraps

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Reviewed: Feb. 21, 2009

I have an ancient Cowboy Cookie recipe which has been a family fave for several generations. As it has shortening, I opted to try this recipe, many of the ingredients are on target. I used the recommendations of many and increased the vanilla to 2 t., reduced the sugar to 3/4 c. and increased the choc chips to 2 c. (no brainer here) also cooked at 375. A bit disappointed in the results, but will try again as I think the oatmeal I used really took over the recipe. (Coachs Oats, 100% whole grain oatmeal) In days of old, I used the classic quick oatmeal found in most markets. My old recipe differed this way: 1/2 c shortening, 1/2 c. oleo (margarine), 1.5 C. flour, 3 cups quick oatmeal. All other ingredients are the same. Just didn't get the texture and flavor that made these cookies our family fave for so long. Also, I only was able to get 4 dozen cookies of this recipe, but I use 2 ice teaspoons and made good sized cookies.

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bakingnovice

Cooking Level: Intermediate

Living In: Manhattan Beach, California, USA

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Reviewed: Feb. 21, 2009

very yummy! i used all brown sugar, no white. I had the same problem as others, very thin flat cookies. Next time I will increase the flour by 1/2 cup and add an extra egg white.

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Mama Ali

Cooking Level: Intermediate

Home Town: Oneida, New York, USA

Living In: Woburn, Massachusetts, USA

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Reviewed: Feb. 18, 2009

These cookies are fantastic! Sometimes I cut the sugars by 1/4 cup and add some chopped peanut butter cups. As for the "flatness" problem, I drop the dough into "high" rounded spoonfuls and they turn out perfect.

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Angela

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Reviewed: Feb. 18, 2009

Very yummy! Crisp around the edges & soft in the middle. Definitely a keeper!

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brtsgirl

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2009

These cookies are abslutely delicious! I followed the tips from the other reviews. I cut down the sugar to 3/4 of a cup each and I used 1.5 teaspoons of vanilla and 2 cups of chocolate chips. I also cooked them at 375 degrees but only for about 7 minutes. This made them softer when they cooled so they will hopefully last a little bit longer without getting hard.

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Katie0x7

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Reviewed: Jan. 6, 2009

I made these cookies for my daughter's class and they turned out great. I made medium size cookies and found that I had to bake a little longer, maybe 11-12 minutes or so. I followed some of the reviews and also used 3/4 cup of each sugar and 2 teaspoons of vanilla. The cookies had great flavor.

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Mommyto3

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Reviewed: Jan. 4, 2009

Tasty! These were really good. I used small chocolate chips and loved the difference.

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annabanana23

Home Town: Dekalb, Illinois, USA

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Reviewed: Dec. 29, 2008

I made these for my daughters class and they loved them.

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heidiw

Cooking Level: Expert

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Reviewed: Dec. 23, 2008

HELP! I have made these cookies 2 times and both times they spread out and are way too thin. They break into pieces and I can't get them to stay whole. The crumbs taste good, but that doesn't really help. I am a decent baker, but I don't know what I am doing wrong!

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LSPO

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Reviewed: Dec. 14, 2008

I made a few changes, used only 1/2 cup white sugar which is plenty! Used 1 egg & 1 egg white, which makes them chewy. Milk Chocolate chips instead of semi sweet, And added 1/2 cup chopped walnuts. This = PERFECT cookies! :)

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T L Dixon

Cooking Level: Expert

Living In: Olive Branch, Mississippi, USA

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Reviewed: Dec. 6, 2008

These cookies are really melt-in-your-mouth yummy. I made a few subs to make them a bit healthier. I reduced the white and brown sugars to 2/3 cups each, cut the butter to 3/4 cups, used white whole wheat flour instead of all-purpose, and used only 3/4 cup of chocolate chips. My advice is to mix the dry and wet ingredients well separately and expect lots of stickiness.

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yokidneybean

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Dec. 6, 2008

Okay, I have made these several times now. My husband keeps telling me not to, because we're all going to gain weight. I used 3/4 c. of both brown and white sugar, as well as 2 tsp. of vanilla. I also added 1/4 cup of chopped pecans. The cookies were crisp on the outside and chewy on the inside. I think these were even better on the second day! I originally gave this 4 stars because the cookies were flat, but I tried the 1 egg and 1 yolk vs. 2 eggs and it worked perfectly, except that you have to redue the bake the time to 375 degrees @ 8 minutes or they will be much crispier than you probably want. My son who has eaten LOTS of these cookies tasted the difference between the ones that were overbaked at 9-10 minutes. I get requests for this recipe every time I make it. DELICIOUS!!!

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Diana

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Reviewed: Nov. 17, 2008

Fabulous cookies! I made them exactly as the recipe said, except I increased the oven temp to 375degrees and cooked them for 12 minutes and they were perfect!!! Not flat at all, perfectly chewy and crunchy. I will definitely make these again!

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mimi

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Reviewed: Nov. 3, 2008

These cookies are great! Exactly what I was looking for: right in between a typical chocolate chip cookie and an oatmeal chip cookie. I followed the reviewers suggestions and the cookies came out thick and chewy and stayed that way for days (they were gone after that). Here is what I did: I reduced the butter and both sugars to 3/4 cup each. Make sure you cream them well! Also be sure to whisk the flour, baking powder, baking soda, and salt together before adding to the rest of the ingredients. I used 2 cups of chocolate (I'm a chocoholic). Once the ingredients were combined, I refrigerated the dough for 1 hour. I used parchment paper instead of butter on the pan, and the bottoms hardly even browned (and I often burn the bottom of my cookies!). Oven temp of 375 was perfect and I left them in for 9 min. Result: chewy gooey goodness!

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Christine

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2008

Thanks for the recipe. Another one to add to my recipe box. Family just loved them. I add coconut flakes,and used milk chocolate bits.

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Diane_Fl.

Cooking Level: Expert

Home Town: Coventry, Rhode Island, USA

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Reviewed: Oct. 25, 2008

My family thought these cookies were good, not great. Interestingly, I used two different baking sheets when making the cookies so I could have one batch in the oven & one ready to go in the oven. One bakng sheet is air insulated and one is just a flat cookie sheet. The cookies came out nicely shapped on the regular cookie sheet but they came out flat every time on the air insulated baking sheet.

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Keep It Simple Cook

Cooking Level: Intermediate

Living In: Miamisburg, Ohio, USA

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Cowboy Cookies III

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