My 3 Monsters: Raisinet Cowboy Cookies{and my secret for perfectly chewy cookies every single time!}

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Raisinet Cowboy Cookies
{and my secret for perfectly chewy cookies every single time!}

Raisinet Cowboy Cookies recipe {and my secret for perfectly chewy cookies every time} at

I know, I know . . . again with the recipes.  I'll be sharing some brand new DIY and decorating ideas with you really soon, I promise!  We were playing cards with our kids last weekend when we got a hankering for something sweet so we whipped up a batch of these yummies -- Raisinet Cowboy Cookies!

Have you ever had cowboy cookies?  They are my absolute favorite cookies of all time.  Imagine if  pecan chocolate chip cookies and oatmeal raisin cookies got together and decided to get married.  Cowboy Cookies would be their sweet, delicious, ooey-gooey babies.  I first ate these at my grandma's house when I was a kid and they quickly became the gold-standard by which all other cookies would be measured in my book.  But most of the members of my family now don't like nuts so we have always made them without.

When I saw boxes of Raisinets at the dollar store the other day, I got to thinkin'.  Instead of adding chocolate chips and raisins, I could just put in a bunch of Raisinets.  That way you would for sure get chocolate and raisin in every bite!  I thought they turned out perfectly and my family wasn't complaining either.  Win-win.

Raisinet Cowboy Cookies

1 C. sugar
1C. brown sugar
2 sticks butter, softened
2 eggs
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
2 C. oats
2 C. flour
2 C. Raisinets {or 1 C. chocolate chips and 1 C. raisins}
1/2 C. chopped pecans {if desired}

Preheat oven to 350-degrees.  Cream butter and sugars in a bowl with a mixer.  Add eggs one at a time until well blended.  Add salt, baking soda, and baking powder and mix well.  Add flour and oatmeal a little at a time until fully incorporated into the dough.  Stir in Raisinets and nuts by hand so that they stay in tact.

Use a spoon to form ping-pong ball-sized dollops of dough on a cookie sheet, spaced about 2-inches apart.  Bake for 10-12 minutes.   

Here's my little secret for perfectly soft, chewy cookies every time --  I use a stoneware baking sheet {like the ones from Pampered Chef} and slightly under-bake the cookies in the oven.  I take them out when the center is still pretty gooey -- maybe a minute or two before you think they're done-done. {Like at 10 minutes instead of 12.}  Then I let them sit on the hot stoneware pan for about 10 minutes before removing them to a cooling rack.  The pan retains the heat from the oven and finishes baking the insides without getting the edges too crispy.  Perfectly chewy cookies every single time!

Makes 3-4 dozen cookies.

Raisinet Cowboy Cookies recipe {and my secret for perfectly chewy cookies every time} at
Next time I make these I might add a few more Raisinets.  I put 2 theater-sized boxes from the dollar store in, but I think it could have used 3.  That's just my personal preference.  Like I said, no complaints from the family exactly as they were.  This will be making an encore appearance at family night very soon! 

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