From the time we were small and entering the school system, our lunches were consistent: a honey and peanut butter (sans PB for me - I'm allergic to nuts!) sandwich on homemade bread, an apple and two Cowboy Cookies. This pattern continued with very little deviation from kindergarten to Grade 12 ~ we were creatures of habit!
To this day the smell of Cowboy Cookies baking conjures a feeling of safety and comfort, for myself and my kids! These cookies are a staple in our house and when using coconut sugar, maple syrup and vegan butter they are a healthier alternative to store-bought! They pack well and freeze well too. Enjoy them dipped in coffee or eaten clandestinely in the pantry 😉
Cowboy Cookies (- exact measurements in Recipe link below)
Mix flour, oats, baking soda, baking powder and salt in a large bowl. In a separate bowl, mix butter, sugars and chia seed mixture.
Add raisins and dark chocolate chips to the flour mixture. Mix wet into dry and blend well.
Using a spoon or a scoop - I love my Pampered Chef 1 tbsp scoop! - drop onto a cookie sheet.
Bake at 350F for 10mins or until they are a bit browned on the bottom and cooked through.
I use Pampered Chef stoneware so they take a little longer to cook, about 15 mins.
Lisa would probably suggest at least 15 mins...she likes hers the way they ended up when Mom was busy - almost burnt!