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Colorado Cowboy Cookies

4.4(93)

"I used to live in New York, and once, several years ago, I stopped by Olive's sandwich shop in SoHo with a friend," writes J-R John of Philadelphia, Pennsylvania. "After lunch I bought one of the 'cowboy cookies'; this was an extra-large and especially good chocolate chip cookie. I've never forgotten it."

by Epicurious·published 2004-08-20

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Servings

Makes about 20 cookies

Total time

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Calories / serving

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Ingredients (12)

serves

2 cups all purpose flourflour
2 cups old-fashioned oats
1 teaspoon baking sodabaking-soda
1/2 teaspoon baking powderbaking-powder
1/2 teaspoon saltsalt
1 cup (2 sticks) unsalted butter, room temperaturebutter
3/4 cup sugarsugar
3/4 cup plus 2 tablespoons (packed) dark brown sugarsugar
2 large eggsegg
1 teaspoon vanilla extractvanilla-extract
1 1/2 cups semisweet chocolate chipschocolate-chips
1 cup chopped toasted walnuts (about 4 ounces)walnut

Instructions (2 steps)

01Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and vanilla, beating to combine. Add dry ingredients and beat until just blended. Stir in chocolate chips and walnuts. Cover dough and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before continuing.)
02Arrange 2 racks in center of oven; preheat to 350°F. Butter 2 baking sheets. Form dough into balls, using 1/4 cup dough for each. Place on prepared sheets, spacing 2 inches apart. Flatten with hand to 3 1/2-inch rounds. Bake 10 minutes, then rotate sheets. Bake until cookies are golden brown around edges and firm in center, about 4 minutes longer. Cool on sheet 5 minutes. Transfer to racks to cool completely. (Can be made 1 week ahead. Store airtight at room temperature.)

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