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Ingredients:

INGREDIENTS:

    • 1 Cup(s) trans-fat free vegetable shortening or 1 cup (2 sticks) butter, softened
    • 1 Cup(s) firmly packed brown sugar
    • 1 Cup(s) granulated sugar
    • 2 Eggs
    • 1 Teaspoon(s) vanilla
    • 2 Cup(s) all-purpose flour
    • 1/2 Teaspoon(s) Baking Soda
    • 1/2 Teaspoon(s) salt (optional)
    • 1/4 Teaspoon(s) Baking Powder
    • 2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
    • 1 1/2 Cup(s) semi-sweet chocolate chips
    • 2/3 Cup(s) chopped nuts
    • 2/3 Cup(s) Shredded coconut
    • 2/3 Cup(s) raisins

PREPARATION:

1. Heat oven to 350°F. In large bowl, beat shortening and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, salt and baking powder; mix well. Add oats, chocolate chips, nuts, coconut and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets; flatten slightly Bake 10 to 12 minutes or until light golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Cowboy Cookies

Quaker Cooking

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Servings: ABOUT 4.5 DOZEN
Prep Time: 20 minutes
Cooking Time: 10 minutes

Dessert
INGREDIENTS:
    • 1 Cup(s) trans-fat free vegetable shortening or 1 cup (2 sticks) butter, softened
    • 1 Cup(s) firmly packed brown sugar
    • 1 Cup(s) granulated sugar
    • 2 Eggs
    • 1 Teaspoon(s) vanilla
    • 2 Cup(s) all-purpose flour
    • 1/2 Teaspoon(s) Baking Soda
    • 1/2 Teaspoon(s) salt (optional)
    • 1/4 Teaspoon(s) Baking Powder
    • 2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
    • 1 1/2 Cup(s) semi-sweet chocolate chips
    • 2/3 Cup(s) chopped nuts
    • 2/3 Cup(s) Shredded coconut
    • 2/3 Cup(s) raisins

PREPARATION:

1. Heat oven to 350°F. In large bowl, beat shortening and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, salt and baking powder; mix well. Add oats, chocolate chips, nuts, coconut and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets; flatten slightly Bake 10 to 12 minutes or until light golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

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