Wyoming Whopper Cookies Recipe
These big country cookies fill up a hungry cowboy after a long ride rounding up cattle. But they're not just for wranglers! Our son, who's a geologist, packs them when he's working in the mountains and when he's fishing on the weekends. These treats are made to take along-in fact, I came up with this recipe while trying to match a commercial cookie that was good, but too soft to carry. My husband and I are semi-retired farmer/ranchers, living in northwestern Wyoming, east of Cody and near Yellowstone Park and the Bighorn Mountains. The land here is fertile, irrigated desert ground that produces sugar beets, pinto beans, alfalfa, barley for brewing and corn for silage.
- 2/3 cup butter, cubed
- 1-1/4 cups packed brown sugar
- 3/4 cup sugar
- 3 Eggland's Best Eggs, beaten
- 1-1/2 cups chunky peanut butter
- 6 cups old-fashioned oats
- 2 teaspoons baking soda
- 1-1/2 cups raisins
- 2 cups (12 ounces) semisweet chocolate chips
- In a large saucepan, melt butter over low heat. Blend in sugar, eggs and peanut butter; mix until smooth. Add oats, baking soda, raisins and chocolate chips (dough will be sticky).
- Drop on a greased baking sheet with an ice cream scoop or large spoon. Flatten slightly. Bake at 350° for 15 minutes. Remove cookies to a wire rack to cool. Yield: 2 dozen.
Originally published as Wyoming Whopper Cookies in Country
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