cowboy cookies

source: carolina bible camp cookbook {2003}, becky cole

this is shaun's signature cookie!

1/2 cup butter, melted
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups rolled oats
1/2 cup chopped pecans
3/4 cup semi-sweet chocolate chips


1. in a mixer, cream together sugar & butter, then add egg & vanilla.

2. mix together flour, baking powder, baking soda, & salt.  add to sugar mixture, & mix until combined.

3. mix in by hand the oats, pecans, & chocolate chips.

4. roll into balls, & space 2 inches apart on a cookie sheet.

5. bake 11-13 minutes, rotating the pan half-way through. cool on wire racks.

makes 2 dozen.

sugar cookies

this is the martha stewart recipe, & it's the best i've ever found.

2 cups butter, room temperature
3 cups sugar
2 large eggs
1 teaspoon vanilla
1 1/2 teaspoon salt
5 cups flour


1. beat together butter & sugar on medium-high speed until light & fluffy.

2. add eggs, vanilla, & salt. mix until combined.

3. on low speed, incorporate flour in two batches.

4. divide dough in half, & wrap both halves in plastic wrap. chill for at least 2 hours.

5. roll out to 1/4" thick, & cut to desired shape.

6. bake on 350 for 10-12 minutes.

chocolate-peppermint pinwheels

source: lindsay glass | raleigh, nc

i make these every christmas season! this recipe is from my friend lindsay - my baking buddy from raleigh! i tend to shy away from log cookies, but this one is super easy if you have a tiny bit of patience & you're serious about chilling the dough.

1 batch sugar cookie dough
1/2 cup chocolate chips, melted
3-5 drops peppermint extract
3-4 candy canes, crushed


1. prepare sugar cookie dough, & separate dough in half.

2. mix melted chocolate into one half, & mix peppermint extract & crushed candy canes into the other half.

3. flatten both doughs into discs, wrap with plastic wrap, & chill for 1 hour.

4. roll both doughs out to 1/4" thick onto a flexible cutting board or plastic wrap. {i use plastic wrap.}

5. place peppermint dough sheet on top of chocolate dough sheet.

6. using mat or plastic wrap to help, roll both dough sheets together to create one large, long log. {make sure to roll long ways so your cookies aren't too fat!}

7. wrap log with plastic wrap, & chill 1-2 hours.

8. cut log into 1/4" slices, & place 2" apart on a cookie sheet with parchment {important!}. {you may need to slightly reshape each slice, especially on the flattened edge.}

9. bake at 350 for 10-12 minutes.

10. cool 5 minutes on cookie sheet. transfer cookies on parchment to wire rack to cool completely.