Cowgirl Cookies

TIP: Unbaked cookie dough can be tightly coverd and refridgerated up to 3 days before baking. If the dough is too stiff to work with, let stand up to 2 hours at room temperature. 1 cookie: Cal 140, Fat 7g (saturated fat 4g), sodium 90mg, total carb 16g (dietary fiber 1g), protein 1g.
Photo by Mel P.

PREP TIME

55

minutes

TOTAL TIME

65

minutes

SERVINGS

3

dozen

PREP TIME

55

minutes

TOTAL TIME

65

minutes

SERVINGS

3

servings

Ingredients

  • 3/4

    cup butter, melted

  • 1

    egg

  • 1/2

    cup packed brown sugar

  • 1/2

    cup granulated sugar

  • 1

    tsp vanilla

  • 1 1/3

    cups Gold Medal all-purpose flour

  • 1

    cup old-fashioned oats

  • 1

    tsp baking powder

  • 1/2

    tsp baking soda

  • 1/4

    tsp salt

  • 3/4

    cup m&m's

  • 3/4

    cup semisweet chocolate chips

  • 1/2

    cup chopped pecans

Directions

1. heat oven to 350 degrees. In large bowl, beat butter, egg, brown sugar, granulated sugar and vanilla with electric mixer on medium speed. Stir in flour, oats, baking powder, baking soda and salt. Stir in candies, chocolate chips and pecans. 2. Roll dough into 1 1/2in balls. On ungreased cookie sheet, place balls about 1-in apart. 3. Bake 8 to 10 minutes or until edges are set (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Store tightly covered.

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