COOKIED

I have been away from my desk in a series of meetings this week. Our annual marketing planning sessions. I love to plan, so every day, I’ve grabbed my pink snuggie, a few pens (you just never know what color ink you’ll want), loads of reports/budgets and a pad of paper and settled in for a day of thinking.

The past two years, people have brought tons of food. If you’re going to be sequestered for hours at a time to think, you should have yummy snacks to spur you on. This year, I decided I would contribute my favorite cookies to the cause.

I first stumbled across these cookies in summer of 2002, while visiting an older guy friend who worked in the kitchen at my church. He was making these when I stopped by – total coincidence. I asked him for the recipe and have held onto it ever since. I don’t know where he got it, so I can’t give credit to the source.

I was so surprised that I actually had in my pantry and fridge every ingredient I needed except chocolate chips – that is not usually the case with recipes I want to make. And speaking of ingredients, you can scan this list and infer that these cookies are HORRIBLY fattening, but trust me, they are deeeelicious. Your guests/friends won’t be able to resist them. I made 32 of these cookies and they were GONE in less than three hours. I think I will make some more next week for some housewarming and thanks-for-being-a-good-person-in-general gifts. Cross your fingers that you’re on that list!
Cowboy Cookies

2 eggs
1 cup brown sugar (I like dark brown)
1 cup sugar
1 cup soft butter (2 sticks)
1 teaspoon baking soda
1 teaspoon vanilla
½ teaspoon baking powder
½ teaspoon salt
--
2 cups flour
2 cups oats (not instant or quick-cooking)
12 oz chocolate chips

Cream together all but flour, oats and chocolate chips. Add flour and oats, mix well. Mix in chocolate chips.

I usually chill the dough for a while at this point, because otherwise the cookies will get flat and runny. I think it happened once and I was devastated. Scoop onto a greased cookie sheet with an ice cream scoop. Bake at 350° for 10-15 minutes.

Enjoy!