Best Ever Cowboy Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Breakfast Foods

  • 2 cups Rolled oats, old-fashioned

• Baking & Spices

  • 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1 cup Brown sugar, packed light
  • 2 cups Chocolate chips, semisweet
  • 1/8 tsp Cinnamon
  • 2 cups Flour
  • 2/3 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 1 cup Butter, unsalted

Found on keyingredient.com

Description

Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ⅛ teaspoon cinnamon
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• ⅔ cup granulated sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Directions

• Directions In a large bowl, stir together the oats, flour, baking soda, baking powder, salt, and cinnamon. In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1-1/2 minutes. Blend in the vanilla extract. Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the chocolate chips and walnuts. Refrigerate the dough for 1 to 2 hours. Heat the oven to 350 degrees fahrenheit. Line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil. Using a scant 1/4 cup per cookie, shape the dough into balls and place them on the sheet about 2 inches apart. Bake 12-15 minutes.
• In a large bowl, stir together the oats, flour, baking soda, baking powder, salt, and cinnamon. In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1-1/2 minutes. Blend in the vanilla extract. Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the chocolate chips and walnuts. Refrigerate the dough for 1 to 2 hours. Heat the oven to 350 degrees fahrenheit. Line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil. Using a scant 1/4 cup per cookie, shape the dough into balls and place them on the sheet about 2 inches apart. Bake 12-15 minutes.