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Doc Nolan's Cowboy Cookies

 
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The Bike Doc
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Joined: 08 May 2003
Posts: 1370
Location: Corpus Christi and Warda, Texas

PostPosted: Thu Mar 11, 2010 7:46 pm GMT +0000    Post subject: Doc Nolan's Cowboy Cookies Reply with quote

Several of the riders who were at the Warda Race got some samplings of my Cowboy Cookies (also called "Go Ride Your Bike Cookies"). I promised I would repost the recipe here.

Doc Nolan’s “Cowboy Cookies” (or “Go Ride Your Bike Cookies”)

Wet Ingredients:
2 sticks butter (or 1 cup canola oil)
1 cup firmly packed dark brown sugar
½ cup granulated sugar
2 Large to Extra Large eggs
1 tsp vanilla

Dry Ingredients:
¾ cup whole wheat flour
¾ cup unbleached four
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
¼ tsp. ground allspice
1/8 tsp. ground cloves

Textured Ingredients:
3 cups old fashion oats
1 cup Dried Cranberries (Craisins)
1 cup flaked coconut
1 cup chopped walnuts

Mixing Wet Ingredients:
1. Preheat oven to 350 degrees F.
2. Melt butter in double boiler, (or carefully melt in microwave without over heating) as soon as butter melts remove from hot water or microwave. (If using canola oil, skip this step.)
3. Scramble eggs in large mixing bowl then gradually add melted butter (or canola oil) to eggs stirring rigorously.
4. Stir vanilla into egg and butter mixture.
5. Add brown sugar and granulated sugar to egg butter mix and beat until smooth and a light creamy tan color. The mix will be dark brown at first but will gradually turn to a light tan.

Mixing Dry Ingredients:
Mix flours, baking soda, salt cinnamon, allspice and cloves together in a separate bowel.

Blending Ingredients:
1. Stir in flour mix into wet ingredients until well mixed and smooth and tan.
2. Fold in textured ingredients (Craisens, coconut, walnuts and oats) into mix until uniformly distributed and well coated (the mix will be quite stiff and sticky).

Bake:
1. Place well rounded table spoons of dough evenly spaced (the cookies will spread out to double their width) onto a non-stick cookie sheet.
2. Place sheet one at a time into the preheated oven.
3. Bake at 350 degrees for 12-15 minutes (until an even light golden brown); remove from oven; let cool for 2 minutes on cookie sheet then remove to cooling rack or onto paper towel laid flat on the counter top. Let cool at least 10 minutes.
4. Makes about 30 cookies.
5. These cookies store well at room temperature in a cookie tin for up to one week (if they will last that long!). Mine usually last lest than ½ a day at work!

Enjoy!
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Paul K. Nolan, MD
AKA: The Bike Doc
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The Bike Doc
250+


Joined: 08 May 2003
Posts: 1370
Location: Corpus Christi and Warda, Texas

PostPosted: Sun Mar 14, 2010 5:47 pm GMT +0000    Post subject: Caffinated/chocolateholic version Reply with quote

Now for those of you out there who believe caffeine is an essential nutrient, right up there with chocolate, her is your version. Aptly named "Cowchip Cookies" Garunteed not to contain giardia but will make you give a chocolate tooth stained "cow chip eating" grin.

Doc Nolan’s “Cow Chip Cookies”

Wet Ingredients:
2 sticks butter
1 cup firmly packed dark brown sugar
½ cup granulated sugar
2 Large to Extra Large eggs
1 tsp vanilla

Dry Ingredients:
1 cup whole wheat flour
1 cup unbleached four
2 tsp. baking soda
1 tsp. salt

Textured Ingredients:
1 ½ cups old fashion oats
1 cup chopped Pecans
1 cup shredded coconut
2 cups semi-sweat chocolate chips

Mixing Wet Ingredients:
1. Preheat oven to 375 degrees F.
2. Melt butter in double boiler, (or carefully melt in microwave without over heating) as soon as butter melts remove from hot water or microwave.
3. Beat eggs in large mixing bowl then gradually add melted butter to eggs stirring rigorously.
4. Stir vanilla into egg and butter mixture.
5. Add brown sugar and granulated sugar to egg butter mix and beat until smooth and a light creamy tan color. The mix will be dark brown at first but will gradually turn to a light tan (about 2 minute of brisk hand beating).

Mixing Dry Ingredients:
Mix flours, baking soda, salt in a separate bowel.

Blending Ingredients:
1. Stir in flour mix into wet ingredients until well mixed and smooth and tan.
2. Fold in textured ingredients (chocolate chips, coconut, pecans and oats) into mix until uniformly distributed and well coated (the mix will be quite stiff and sticky).

Bake:
1. Place well rounded table spoons of dough evenly spaced (the cookies will spread out to double their width) onto a non-stick cookie sheet.
2. Place sheet one at a time into the preheated oven.
3. Bake at 375 degrees for 11-13 minutes (until an even light golden brown); remove from oven; let cool for 2 minutes on cookie sheet then remove to cooling rack or onto paper towel laid flat on the counter top. Let cool at least 10 minutes.
4. Makes about 40 cookies.
5. These cookies store well at room temperature in a cookie tin for up to one week (if they will last that long!). Mine usually last lest than ½ a day at work!

Enjoy!


Paul K. Nolan, MD
The Cowboy Doc
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Paul K. Nolan, MD
AKA: The Bike Doc
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