Cowboy Oatmeal Cookies

 The Best Cowboy Cookies (and they are)

Barbara Bush’s recipe….

Ingredients:

1 cup (227 grams) unsalted butter, melted until browned.

1 and 1/2 cups (319 grams) light brown sugar, packed

1/2 cup (99 grams) granulated sugar

2 large eggs, at room temperature

1 large egg yolk, at room temperature

2 teaspoons pure vanilla extract

2 and 1/3 cups (270 grams) all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups (178 grams) old-fashioned oats

3/4 cup (60 grams) sweetened flaked coconut

1/2 cup (64 grams) pecans, roughly chopped, plus more for decorating

12 ounces (340 grams) semi-sweet chocolate chips

1 teaspoon flaky sea salt, optional

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set them aside.

Prepare Wet Ingredients: In a large bowl, whisk together the melted browned butter, light brown sugar, and granulated sugar until well combined, about 2 minutes. The mixture may look slightly separated; this is normal.

Incorporate Eggs and Vanilla: Add the eggs and egg yolk one at a time, whisking well after each addition until fully combined. Whisk in the vanilla extract until incorporated.

Prepare Dry Ingredients: In another large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, oats, coconut, chopped pecans, and chocolate chips.

Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix just until all ingredients are combined. Be careful not to overmix.

Form Cookies: Using a cookie scoop or spoon, scoop out 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

Bake: Bake the cookies, one sheet at a time, in the preheated oven for 12 minutes, or until the edges are golden and set while the centers are still slightly soft. If desired, press extra chocolate chips and pecans on top of the cookies immediately after they come out of the oven. Sprinkle with flaky sea salt for an extra touch of flavor.

Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Enjoy: Once completely cooled, serve these delicious Cowboy Cookies and enjoy their rich flavors and chewy texture!

These cookies are perfect for dessert or a sweet treat any time of day. Enjoy making and indulging in these flavorful delights!

Chocolate Chip Oatmeal Bars

 

4.47 from 15 votes

Chocolate Chip Oatmeal Bars

These Chocolate Chip Oatmeal Bars {AKA... Michigan Tech Wives Brownies} are packed with brown sugar, oatmeal and chocolate chips in every bite!

Prep Time15minutes mins

Cook Time25minutes mins

Total Time40minutes mins

Course: Dessert

Cuisine: American

Keyword: bake sale, comfort food, picnic

 

Servings: 20

Calories: 329kcal

 

Author: Julie Clark

Ingredients

• 1 cup butter (softened)
• 1 pound brown sugar (about 2 1/3 cups packed)
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 cups quick cooking oats
• 12 ounces mini chocolate chips

Instructions

• Preheat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray.
• In a large bowl, cream the butter and sugar together using a stand mixer or hand mixer. 
• Add in the eggs and vanilla. Mix well.
• In another bowl, mix together the dry ingredients. Then add in the dry ingredients to the wet and mix until combined. The batter will be very thick.
• Fold in the chocolate chips.
• Spread the batter in the prepared pan and bake the brownies for 25 minutes* or until the edges are golden brown and the bars look slightly puffed all over.
• The bars will be very gooey right when they come out of the oven. You can allow them to cool slightly before cutting so you get cleaner slices.
• Best served warm with ice cream! Store in an airtight container.

Zucchini Tart

 

Scarpaccia (Italian Zucchini Tart)

INGREDIENTS

3–4 zucchini (about 400g), thinly sliced

1 cup thinly sliced red onion

1 teaspoon salt

3/4 cup rice flour

1/4 cup fine cornmeal

3/4 cup grated parmesan cheese

1 teaspoon dried oregano

1/2 teaspoon garlic powder (optional)

2 eggs

1/4–1/2 cup water

1/4 cup olive oil, divided

INSTRUCTIONS

Preheat oven to 425°F  and line a 13×9 baking sheet with parchment paper

1. Add the zucchini and onion to a colander and sprinkle with the salt.  Toss it well. Weigh the vegetables down with a plate or other clean, heavy object. Place in the sink or bowl to allow the excess water from the vegetable drain away. 

2. In the meantime, add the rice flour, cornmeal, parmesan, oregano and garlic powder to a bowl and mix to combine. Add half of the olive oil,  eggs and about ¼ cup of water to make a thick batter.

3. Squeeze as much water out of the zucchini and red onion as possible. Add them to the batter. Stir the vegetables into the batter until everything is well coated.  The mixture will be thick. 

4. Drizzle the prepared baking sheet with the remaining olive oil.  Scoop the zucchini batter onto the prepared pan and pat the batter down so it fills the pan to the edges. 

5. Bake on the middle rack for 35-45 minutes or until brown and crispy. 

6. Cut the scarpaccia into squares and serve.