Admittedly, I do not like to bake cookies; mostly just because by the third batch, I’m ready to be done and have a clean kitchen again. Patience is not my strongsuit. And honestly, unless they’re smothered in that white fluffy icing, I don’t even really love to eat cookies. Give me cake or pie or ice cream every single time.
But then there are these beauties; this magical bite of 2 kinds of chocolate, brown sugar, and enough oatmeal to make you feel like you’re being healthy. Frankly, I’m not sure why they’re not a staple cookie recipe like snickerdoodles or sugar cookies. Kids love them, grown ups love them, my critters love to steal them….you seriously can’t lose with these on display.
Now, Texas Tall Tale Cookies are not a Mama Merica original. Aside from a few tiny changes, this recipe is from the 2007 edition of Texas A&M Women’s Club’s compilation of Aggielands Best Recipes….right out of my hometown.
I’ve made this recipe so many times that my copy opens effortlessly to page 272; the page that’s crinkly from flour and butter spills.
So here goes. Don’t be intimidated by the rather lengthy list of ingredients. Every one is absolutely worth it!!
- 1c butter
- 1 c sugar
- 1 c brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 c flour
- 2 1/2 c dry oatmeal (don’t use instant!)
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 12 oz bag semisweet chocolate chips
- 4 oz milk chocolate Hershey bar
- 1 1/2 c chopped walnuts or pecans
1. Cream together the butter and both sugars.
2. Add eggs and vanilla.
3. Alternate adding in the flour and oats about 1/2 cup at a time.
4. Add salt, baking powder and baking soda.
5. Rough chop your Hershey bar into small pieces. Stir in both chocolates and the nuts.
6. Make golf ball sized cookies and place on an ungreased cookie sheet.
7. Bake for 9-10 minutes. Allow them to cool for a few minutes before removing from the pan.
Word to the wise: To *help* avoid those crispy burnt bottoms that we all despise, cool your cookie pan before starting a new batch. 🙂