So you wanna be a cowboy!
Recently my husband and I were at the movie watching Cowboys and Aliens and he turned to me and said “I wanna be a cowboy”.
My first thought was “Am I going to be his cowgirl”. Now according to the lyrics of that song I will be riding on the chuck wagon following my man. I guess that means I’m going to be cooking and blogging from a bumpy ride in a wooden wagon sleeping under the stars, fighting off the bad guys and making our espressos over an open fire. Now, whose going out to kill our dinner for the night. Not me, I’m inside the wagon whipping up some delicious menus to try over the dusty trail.
I think he may have watched too many western TV shows when he was a kid. I’m sure he was a fan of Roy Rogers, Gunsmoke, Wagon Train, Bonanza and of course Have Gun Will Travel. I picture him sitting in front of the tv with his cowboy hat on, gun in hands and even spurs on his boots (or shoes) saying “I wanna be a cowboy when I grow up.”
My husband always wanted to live in Texas so now he does and he doesn’t even own a pair of cowboy boots. Maybe that should be on his Christmas list this year. He can help eat these cowboy cookies and maybe when he’s finished he can go lasso some of the armadillos that are digging in my flower beds.
I have no idea where these cookies got their names but I’ve had this recipe “kicking” around for quite a few years.
All the ingredients for a delicious cookie.
I did a mixture of peanuts and walnuts.
This is a 5″ cookie big enough for any “cowboy”. I used my large ice cream scooper to measure this one out.
BLAST FROM THE PAST: I’m starting to bring back some recipe that have been popular with “viewers”. If you haven’t seen these, take a look. My first blast from the past is my Emerald Green Salad (aka Crunchy Romaine Toss Salad). This has been a catering favorite for years.
- 1 c. unsalted butter
- 1 c. granulated sugar
- 1 c. brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 c. flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 2 c. rolled oats
- 1/2 c. pecans chopped
- 1/2 c. peanuts chopped
- 6 oz. pkg. semi-sweet chocolate chips
- 1/2 c. shredded coconut.
- Preheat oven to 350°.
- In mixing bowl of your electric mixer, cream the butter and the sugars. Add the eggs and vanilla and beat until creamy. Stir in the flour, baking soda, salt and baking powder. Add oats, nuts, chocolate chips and coconut, mix until combined.
- Spoon the mixture onto greased cookie sheets or use Silpat on top of sheet. Bake for 15 minutes for the small ice cream scoop size. At least 19-20 minutes when I used the large ice cream scoop to make the giant cookies. Transfer the cookies to a wire rack to cool.