all-american cowgirl cookies

today we have my version of the perennial favorite cowboy cookies. frankly, i’ve chosen to call them cowgirl cookies because it’s my cookie blog and i’ll do what i please. okay, that’s not really the reason, but suddenly i had the urge to assert myself!

the real reason for their female gender name is because the oats make them strong and hardy, while the combination of chocolate chunks and butterscotch chips give them a sweet edge — and i’d say the combo of sweet and strong says cowgirl to me! whatever you call them, they are tasty, filling and a real crowd-pleaser.

all-american cowgirl cookies
2 cups all-purpose flour
2 cups old-fashioned oats
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. finely ground sea salt
1 cup (2 sticks) unsalted butter, room temp.
3/4 cups baker’s sugar
3/4 cup plus 2 tbsp. packed dark brown sugar
2 large eggs
1 tsp. vanilla extract
1 1/2 cups semisweet chocolate chunks
1 cup chopped toasted walnuts (about 4 ozs.), cooled
3/4 cup butterscotch chips

1. preheat oven to 350 degrees.
2. whisk 1st 5 ingredients in medium bowl to blend; set aside.
3. beat butter and sugars with mixer until light and fluffy.
4. add eggs and vanilla. mix completely.
5. add dry ingredients, mixing until just blended.
6. stir in chocolate chunks, butterscotch chips and cooled toasted walnuts.
7. cover dough and chill in refrigerator at least one hour.
8. with tablespoon scoop, placed dough on parchment lined baking sheets. bake 8-10 minutes until cookies are golden brown around the edges and just firm in center.
9. transfer to cooling racks immediately.

yield: approximately 36-40 cookies.

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