Cowboy Cookies

Cowboy Cookies: 

3/4 cup (80 grams) walnuts or pecans, toasted and chopped

1 cup (226 grams) unsalted butter, room temperature

2/3 cup (140 grams) dark brown sugar

1/2 cup (100 grams) white granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 cups (260 grams) all purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

2 cups (195 grams) old-fashioned rolled oats

1/4 cup (35 grams) sweetened flaked coconut

1/2 cup (90 grams) semi sweet chocolate chips

1/2 cup (50 grams) raisins


Place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until creamy and smooth (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and rolled oats. Add the flour mixture to the creamed mixture and beat just until incorporated. Stir in the nuts, coconut, chocolate chips, and raisins. 

Form dough into balls, about golf ball size cup (55 grams) for each cookie. Place six balls of dough on each baking sheet. With moistened hands, gently flatten each ball of dough into a 3/4 inch (2 cm) thick cookie. Bake the cookies at 350 for 8 to 10 minutes. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to wire rack for them to cool.

Texas Roadhouse Sweet Rolls

1/2 solid cake of yeast or 1 pkg of active dry yeast
1/2 cup warm water
2 cups milk
1/2 cup sugar
8 cups all purpose flour
2 TBS melted butter
2 whole eggs
2 tsp salt

Directions:
Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool
to lukewarm. Add yeast, sugar and enough flour to make medium batter.
Beat thoroughly. Let stand until light and foamy. Add melted butter
(which has been cooled), eggs, and salt. Beat well. Add enough flour
to form soft dough. Sprinkle small amount of flour on counter and let
dough rest. Meanwhile, clean and dry bowl; grease clean surface of
bowl. Knead dough until smooth and satiny. Put in greased bowl; turn
over to grease top. Cover, let rise in warm place until double in
bulk. Punch down. Turn out on floured board. Divide into portions for
shaping; let rest 10 minutes. Shape dough into desired forms. Place on
greased baking sheets. Let rise until doubled. Bake at 375 degrees for
10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes
more. Cool on rack. Makes 5 to 6 dozen.

Cinnabon rolls

Cinnabon rolls

Ingredients:
Servings: 12
* 1 (1/4 ounce) package dry yeast
* 1 cup warm milk
* 1/2 cup granulated sugar
* 1/3 cup margarine
* 1 teaspoon salt
* 2 eggs
* 4 cups flour
FILLING
* 1 cup packed brown sugar
* 2 1/2 tablespoons cinnamon
* 1/3 cup margarine, softened
ICING
* 8 tablespoons margarine
* 1 1/2 cups powdered sugar
* 1/4 cup cream cheese
* 1/2 teaspoon vanilla
* 1/8 teaspoon salt
Directions:
Prep Time: 1 hr
Total Time: 1 1/4 hr
1 For the rolls, dissolve the yeast in the warm milk in a large bowl.
2 Add sugar, margarine salt, eggs, and flour, mix well.
3 Knead the dough into a large ball, using your hands dusted lightly with flour.
4 Put in a bowl, cover and let rise in a warm place about 1 hour or
until the dough has doubled in size.
5 Roll the dough out on a lightly floured surface, until it is approx
21 inches long by 16 inches wide.
6 It should be approx 1/4 thick.
7 Preheat oven to 400 degrees.
8 To make filling, combine the brown sugar and cinnamon in a bowl.
9 Spread the softened margarine over the surface of the dough, then
sprinkle the brown sugar and cinnamon evenly over the surface.
10 Working carefully, from the long edge, roll the dough down to the
bottom edge.
11 Cut the dough into 1 3/4 inch slices, and place in a lightly
greased baking pan.
12 Bake for 10 minutes or until light golden brown.
13 While the rolls are baking combine the icing ingredients.
14 Beat well with an electric mixer until fluffy.
15 When the rolls are done, spread generously with icing.