Cowboy Oatmeal Cookies
My little boys love cowboy cookies. So much so that I'm tired of making my usual recipe (which uses chocolate chips, not butterscotch). I gave this recipe a try. My children did not care for it and whined about the "wrong" chips. I, on the other hand, found these to be absolutely ADDICTING! Seriously, this is now my most favorite cookie in the world.
When making these (or the chocolate chip version), I use quick cooking or old fashioned oats interchangeably; it doesn't seem to make a difference. My other recipe calls for shortening (instead of the margarine/oil combo), but I detect no differences in flavor or texture either way.
I prefer my cookies soft and underdone; my mother-in-law prefers them crispy. This recipe makes good cookies either way. Take them out a little early for soft ones; leave them in a bit for crispy ones. I've even slightly burned them on accident, and they still tasted wonderful.
I frequently freeze this dough. Make the dough balls and put them on a cookie sheet (you can put them close together, since you're not baking them yet). Pop them in the freezer. When they're solid, transfer to a freezer bag. Take out and bake from frozen, as many or as few as you like. They are a bit crispier this way, but still wonderful.
1 user found this review helpful
Jun. 15, 2013