Cowboy Cookies

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(Makes about 60 3-inch diameter cookies)

Equipment: 
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2 LARGE bowls 
measuring cups
measuring spoons
heavy mixing spoon
cookie sheets 
(oven tiles - optional)

Ingredients: 
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A.) 1 pound butter
B.) 2 cups sugar
C.) 2 cups, packed, dark brown sugar
D.) 4 eggs
E.) 4 cups flour
F.) 2 tsp salt
G.) 2 tsp baking soda
H.) 1 tsp double-acting baking powder
I.) 6 cups rolled oats (e.g. Quaker Old Fashioned)
J.) 2 12 oz packages chocolate chips
K.) 2 tsp vanilla extract

Directions: 
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0. Preheat oven to 350 degrees F.

1. Mix A-D together in the bigger bowl. 

2. Mix E-H together in other bowl. 

3. Add E-H to A-D in larger bowl. Blend well. 

4. Add oats. Mix well. 

5. Add chocolate chips and vanilla. Mix well. Dough should be stiff
but a little sticky. Refrigerate if necessary. 

6. Form dough into golf-ball sized balls and place on cookie sheet,
spaced a little over an inch apart. 

7. Bake at 350 degrees F for 12-15 minutes. Cookies should be just
brown on top, with golden brown bottoms and around 1/2-inch thick. 
Chocolate chips on bottom should NOT burn! 

Tips: 
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1. Use an oven thermometer.

2. DO NOT OVERBAKE!!!

3. If you are using an electric oven, the bottoms of the cookies will
likely burn unless you use some oven tiles on the bottom rack, or use
one of the magic double-layered cookies sheets. 

4. Use REAL ingredients. Don't skimp! You're worth it! 

5. If cookies collapse on cooling and look greasy, then add another cup
of oats to the dough. 

6. If oats do not mix into the dough and cookies have a lot of visible
oat flakes, then you may be using too much oats. The cookies should be
chewy. 

7. Store them in an air-tight container with a slice of bread to keep
them from getting hard. 

Source: alt.food.recipes