Texas-sized cookies off crunch, sweetness, fiber

December 16, 2011|Scott Anderson | Culinary Passion

These cookies are monster cookies loaded with just about everything imaginable, including crunch, creamy chocolate — and bran flakes for some added fiber.  

They are a variation of Cowboy Cookies, a recipe given to me by a really good friend, Sue Houchins. She's top-notch in the kitchen and has a wonderful way of creating all sorts of delicious, homemade cakes, pies and cookies while making it look super easy.

So instead of going on and on about the holidays, and breaking into scientific ratios of fat vs. flour, I will end this banter so you can get to the recipe.

I give you a Texas-sized cookie.

— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Texas two-step cookies

1 1/4 cups shortening

2 1/2 cup sugar

2 1/2 cups light brown sugar

1 cup unsalted butter

5 large eggs

2 teaspoons vanilla

3/4 cup natural peanut butter

4 1/2 cups flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

3 cups rolled oats

2 1/2 cups bran flakes

1 1/2 cups semisweet chocolate chips

1 cup mini M&M's

1 cup toasted walnuts

Preheat oven to 350 degrees.

In a large mixing bowl, cream together shortening, sugar, brown sugar and butter. Add eggs, vanilla and peanut butter, and blend well.

In separate bowl, sift together flour, baking soda, baking powder and salt. Add dry mixture to the creamed mixture.

Add oats and bran flakes. Mix well.  Remove from the mixer and stir in chocolate chips, M&M's and walnuts.  

Drop by rounded tablespoon or mini muffin scoop onto a greased cookie sheet.  Be sure to give enough space for the cookies to spread out.

Bake for 10 to 12 minutes or until lightly browned.

Makes 10 dozen large cookies.

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