Rick and Miss Katie have a tradition with these cookies. First of all, they always make them together. Then, what’s a cowboy cookie without cowboy music? They always break out a Roy Rogers cd and let out a few “YEEEE HAW”s to add to the atmosphere.
Cowboy Cookies
1 cup Splenda or sugar
1 cup brown sugar or ½ cup Splenda brown sugar blend
1 cup shortening or applesauce
2 eggs
1 ½ t vanilla
2 cups flour—white or wheat
½ t baking powder
½ t baking soda
½ t salt
2 t cinnamon
2 cups rolled oats (not instant type)
1 cup chopped nuts
1 cup raisins—we use craisins instead.
Cream together Splenda, brown sugar and shortening. Add eggs and vanilla. Mix well.
Stir dry ingredients together. Mix into creamed mixture. Add oats, nuts, and raisins. Mix.
Drop by teaspoonfuls on greased cookie sheets. Bake at 375 for 12-14 minutes. Remove to wire racks to cool.
Cowboy Cookies
1 cup Splenda or sugar
1 cup brown sugar or ½ cup Splenda brown sugar blend
1 cup shortening or applesauce
2 eggs
1 ½ t vanilla
2 cups flour—white or wheat
½ t baking powder
½ t baking soda
½ t salt
2 t cinnamon
2 cups rolled oats (not instant type)
1 cup chopped nuts
1 cup raisins—we use craisins instead.
Cream together Splenda, brown sugar and shortening. Add eggs and vanilla. Mix well.
Stir dry ingredients together. Mix into creamed mixture. Add oats, nuts, and raisins. Mix.
Drop by teaspoonfuls on greased cookie sheets. Bake at 375 for 12-14 minutes. Remove to wire racks to cool.
Don't they look delicious! They keep very well and also freeze wonderfully. Whole wheat flour, applesauce, and craisins (dried cranberries) mean I don't feel badly when the girls want more than one!
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