BettyR
Senior Cook
When I was young, we didn't know what to call these. Because the cookies made with Wheaties were Ranger cookies, the first time I made these, my family called them "Cowboy Cookies."
I sometimes use an ounce of Baker's bitter chocolate and almonds. I chop those in the food processor. I usually add more than 6 oz. of chocolate, I'm guilty. I also sometimes use macadamian nuts and more white chocolate. I sometimes substitute 1/2 c peanut butter for 1/2 c of the butter. I love these cookies. I have made them for over 20 years and have yet to be disappointed. The trick is to really fluff the butter and to cool them on the paper towels. When you peek, the bottom of the cookie is golden, the top is firm enough that it doesn't "melt" when you test it. Sometimes it is 10 minutes, sometimes 8 sometimes 12--depends on the oven and the blend <g>. Best served warm with a tall glass of ice cold milk.
I dumped this recipe together when I was 14 and have "perfected" it as my chocolate cookie recipe <g>. I make these cookies at least twice a month. I have to freeze them (although, I do eat them frozen)--otherwise I'd eat the entire batch as they come out of the oven. The batch makes about 50-60 (I think--I'd have to figure out how many I eat before I put them in the freezer). It also depends on if you use a T or tsp to dump them on the cookie sheet. You can make them bigger <g>. I've used an ice cream scoop to make them sometimes...
This recipe always works for me. Be interested if others have problems with it.
I've have this recipe...we also call them Cowboy Cookies. They are good but I always found them a little dry. I haven't made them in years and haven't tried tweeking the recipe any. The taste is really good and this recipe would be well worth working with to get them a little moister.