These cookies are scrumptious, but just don't just take my word for it!
After doing some research I found that these cookies started out by being called Cowboy Cookies... now some call them Cowgirl Cookies... and so I guess you can decide what you would like to call them.
Depending upon the size you make you will get anywhere from 2-3 dozen cookies
Ingredients:
1 1/3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cooking oats
3/4 cup M&Ms
3/4 cup semi-sweet chocolate chips
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cooking oats
3/4 cup M&Ms
3/4 cup semi-sweet chocolate chips
1/2 cup brown sugar
(I used dark brown sugar as I like the rich flavor)
1/2 cup white sugar
1/3 - 1/2 cup chopped pecans
1 egg
1/2 cup butter
1/3 - 1/2 cup chopped pecans
1 egg
1/2 cup butter
(melted slightly in the microwave; about 30 seconds worked for me; you want it soft not liquid)
1 teaspoon vanilla
Preheat oven to 350 degrees.
Stir all the dry ingredients in a large mixing bowl.
Add:
1 slightly beaten egg
1/2 cup butter (melted slightly in the microwave; about 30 seconds worked for me)
1 teaspoon vanilla
1/2 cup butter (melted slightly in the microwave; about 30 seconds worked for me)
1 teaspoon vanilla
Mix wet ingredients into dry ingredients. Use the back of a large spoon to work it all together. You may even need to use your hands to get everything incorporated. I definitely used my hands to bring it all together. I went back to the recipe twice as I was sure some wet ingredient was missing. Trust me, it just takes a little TLC to get everything combined.
Roll the cookie dough into 1 1/2 inch balls, place on a parchment covered baking sheet or silpat and bake for about 10 minutes in a preheated 350 degree oven. I used my 1 1/2 inch cookie scoop and baked for 9 minutes. The mixture does get a little sticky on the hands when rolling out. The way I got around this was to place a scoop of dough in my hand and then close my hand for about 5 seconds. The heat from your hand helps keep everything together and less sticky. I then rolled into a circle and placed on the cookie sheet. Recipe said it would yield about 26-28 cookies, but I got about 40 since I used the scoop.
If your friends are not of the baking nature, you can whip up a batch of these and give them a few just to say you care... they'll love you for it!
Have you ever created a jar gift? Any recipes you want to share?
I’ve seen quite a few knock-off recipes of store bought versions but most of them involve a boxed cake mix. This recipe doesn’t call for a box mix and uses just the basic ingredients you are likely to find in most sugar cookies. Topping them with various colors of frosting and sprinkles makes them easily customized for any party or holiday. These taste so much better than any store bought sugar cookies.
Yield: about 2 dozen large cookies
Ingredients:
For the cookies:
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract
For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)
Directions:
To make the cookies, preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set.
(Do not overbake! The edges should be no more than very lightly browned if at all.)
Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
To frost the cookies, place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies.
(If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.)
Top with sprinkles if desired. Store in an airtight container.
Yield: about 2 dozen large cookies
Ingredients:
For the cookies:
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract
For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)
Directions:
To make the cookies, preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set.
(Do not overbake! The edges should be no more than very lightly browned if at all.)
Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
To frost the cookies, place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies.
(If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.)
Top with sprinkles if desired. Store in an airtight container.
I've given you two sugar cookie recipes...
try them both and share with us which one you like better.
THE BEST FROSTED SUGAR COOKIES
{in my own humble opinion}
Ingredients:
1 cup butter
1 cup sugar
2 eggs
1 tbsp vanilla
3 cups flour
3 tsp baking powder
1/2 tsp salt
Directions:
Preheat oven to 400 degrees F
Mix dry ingredients in a bowl & set aside.
In a separate bowl, combine butter, sugar, eggs, and vanilla. Beat until mixed well. Add the dry ingredients in slowly & mix well. Chill for at least an hour to stiffen the dough. Roll the dough out with a rolling pin & cut shapes with cookie cutters OR form dough balls and flatten into (thick circles) with your hands.
Bake 8-10 mins or until just the edges of cookies start to turn a very, very light golden brown.
***Don’t over-bake***
For an extra-doughy consistency, remove the cookies before the edges start to brown.
FROSTING: 1/3 cup butter, melted
1 Tbsp vanilla
3 Tbsp milk
1 egg yolk (optional)
5-6 cups powdered sugar (thicken to desired consistency)
food coloring
Whisk butter, vanilla, milk and egg yolk together. Slowly mix in powdered sugar, 1 cup at a time... until the frosting reaches your desired consistency. If it gets too thick, add more milk in very small amounts, about 1 tsp at a time.
{in my own humble opinion}
Ingredients:
1 cup butter
1 cup sugar
2 eggs
1 tbsp vanilla
3 cups flour
3 tsp baking powder
1/2 tsp salt
Directions:
Preheat oven to 400 degrees F
Mix dry ingredients in a bowl & set aside.
In a separate bowl, combine butter, sugar, eggs, and vanilla. Beat until mixed well. Add the dry ingredients in slowly & mix well. Chill for at least an hour to stiffen the dough. Roll the dough out with a rolling pin & cut shapes with cookie cutters OR form dough balls and flatten into (thick circles) with your hands.
Bake 8-10 mins or until just the edges of cookies start to turn a very, very light golden brown.
***Don’t over-bake***
For an extra-doughy consistency, remove the cookies before the edges start to brown.
FROSTING: 1/3 cup butter, melted
1 Tbsp vanilla
3 Tbsp milk
1 egg yolk (optional)
5-6 cups powdered sugar (thicken to desired consistency)
food coloring
Whisk butter, vanilla, milk and egg yolk together. Slowly mix in powdered sugar, 1 cup at a time... until the frosting reaches your desired consistency. If it gets too thick, add more milk in very small amounts, about 1 tsp at a time.
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