Cowgirl Cookies

    At my house we love cookies.  All kinds of cookie.  Rarely does a week go by that I don't bake some type of cookie.

   One of my daughter's very favorite cookie recipes is Cowboy Cookies.  We discovered these when she was in kindergarten and in a wild West themed room.  Kitely loved to take bags of these to her sweet teacher that year and still drops off a bag at her door any time we make them.

   Given that I have two girls, I decided that we should rename these as Cowgirl Cookies.  Plus, cowgirls just look like they have more fun!

   There are scads of recipes for these cookies on the internet and nearly every version is different.  Mine are no exception.  The combination of ingredients I use separate mine from a few of the others.

   I begin with the base that the Brown Eyed Baker uses which is really not so different from most chocolate chip cookie recipes.  From there I add a couple of items.

   

    The Heath chips and the Rice Krispies are my secret weapons.  The cereal adds a nice chewy quality and the Heath chips just make these a little more decadent.

   Be warned in advance that this recipe makes a WHOLE LOT of cookies!  Be prepared to give lots of them away.  Also, don't say I didn't warn you that this might be the best raw cookie dough you have ever eaten!

Cowgirl Cookies (adapted from the Brown Eyed Baker's version) (click for printable version)

3 cups all-purpose flour (as always, I recommend White Lily)
1 T. baking powder
1 T. baking soda
1/2 T. cinnamon
1 t. salt
1 1/2 C. butter, softened
1 1/2 C. white sugar
1 1/2 C. brown sugar, packed
3 large eggs
1 T. vanilla
1 1/2 C. semi-sweet chocolate chips
3/4 C. butterscotch chips
1 C. Heath chips
1 C. shredded, sweetened coconut
2 C. oats
1 1/2 C. crisp rice cereal

  Preheat oven to 350 degrees and prepare pans by lining with parchment paper or greasing them.

  In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.

  Using a large bowl, beat softened butter, white sugar, and brown sugar together on medium speed until the mixture is light and fluffy.  Add eggs, one at a time, and then add vanilla.  Turn mixer up to medium-high speed and beat until very light and fluffy.

   Turn the mixer down and very slowly add in the flour mixture.  Do not overbeat.  Once the flour mixture is all combined, add the remaining ingredients, one at a time.  Be careful not to overmix.

   Drop by tablespoons on to the cookie sheets.  Bake for 10-12 minutes or until golden brown.  Be careful not to overbake these.  Allow to cool on the sheets for about 5 minutes before moving the cookies.