Cookie Recipes

~Cowboy Cookies~
I seen this recipe on another blog, (not sure if I can say the name, so let me know if I can and I'll revise this).  I changed a couple little things, and really love the way these turned out! These are hearty cookies and the recipe can be easily doubled. I think I got about 45 cookies give/take from a double batch.
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup chocolate chips
  • 1 cup of either peanut butter chips or white chocolate chips (I made a double recipe so I used all 3 types, it was really good!)
  • 2 cups old fashioned rolled oats
  • 1 1/4 cups sweetened flake coconut
  • 3/4 cups of chopped pecans
  • 3/4 cups of chopped or slivered almonds
1.  Preheat oven to 350*F
2.  Mix flour, baking powder, baking soda, cinnamon and salt and set aside.
3.  In your mixing bowl, beat butter until creamy, a couple minutes is good w/ a mixer.
4.  Gradually beat in both sugars til completely combined.
5.  Add the eggs, then the vanilla.
6.  Stir in flour mixture until just combined, do not overbeat.
7.  Mix in with wooden spoon the chocolate, peanut butter or the chips you chose & oats, coconut & pecans & almonds in a large bowl. Gradually mix that mixture to your dough.
8.  Scoop with a ice cream scoop on an ungreased cookie sheet.
9.  Bake 9-11 minutes.
10. Cool a minute or so, then move to cooling racks.
~Mexican Wedding Cookies~
This recipe is a double batch and makes apprx. 62 cookies, give/take a couple. It may seem like a lot, but remember they're a smaller cookies and they go fast!!!
  • 2 cups (4 sticks) butter softened
  • 2/3 cup powdered sugar
  • 4 tsp vanilla extract (I like to use 2 tsp vanilla & 2 tsp almond extract)
  • 1/2 tsp salt
  • 4 cups of flour
  • 3 cups of finely chopped walnuts or chopped pecans
  • 2 cups of powdered sugar to roll baked cookies in after baking. This is for after they're cooked, so set it aside.
Preheat oven to 350 f and Get your ingredients ready.

Measure flour and salt into a bowl. If you don't have a food processor, you can chop your nuts in a ziplock bag and roll your rolling pin over them til well crushed. Then add them to the flour/salt mixture and blend together with a wisk.

Cream butter and powdered sugar til creamy and and vanilla, blend a minute or so more.
Reduce mixer speed and add flour/nut mixture in 3 installments, lol. Only mix til just blended in. Don't overbeat or your cookies will be tough.
After all your flour mixture is blended in, it should look like this. If not you can add water (a tablespoon at a time), just enough to hold it together. You don't want it runny.
Make 1 inch balls (any bigger and your cookies will be too big when finished). These don't spread but expand in ball size.
Bake 10-12 minutes, just until the bottom is golden. The tops don't get brown. As soon as cookies are out of the oven roll in powdered sugar and set on parchment or wax paper. (I didn't get a picture of this, sorry). Also, you have to roll them when they're just out of the oven to get the powdered sugar to stick. After I've rolled them I stick them back in for a 2nd rolling and I even add some extra powdered sugar in my storage container for them to sit in, when I'm done.
You can find the finished picture here (I'll add link in a few minutes, duty calls and he needs a fresh diaper:)