Butterscotch Cowboy Cookies

Chewy, moist, sweet, crunchy. I have a new favorite cookie recipe!
I've used the same chocolate chip/oatmeal cookie recipe for years. Thinking it couldn't be beat. The addition of a pudding mix made a good flavor that can be changed with the seasons and kept the cookies soft. Then I tried a new recipe from Chef Alli. I've made this twice in the last two weeks and the family loves them. The original recipe calls for crushed corn flakes but I used Rice Krispies. Left from plans to make lots of Rice Krispy bars I guess. They add just the right crunch. My fresh pecans from southeast Kansas add a good flavor also.

BUTTERSCOTCH COWBOY COOKIES        

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed dark brown sugar

2 eggs

2 tsp. vanilla extract

1 Tbs. water

2 cups all-purpose flour

1 tsp. baking soda

½ tsp. baking powder

1 tsp. kosher salt

2 cups oatmeal

2 cups butterscotch morsels

2 cups sort-of-crushed corn flakes

   or rice krispies

1 cup toasted chopped pecans

In a large mixing bowl, beat butter with sugars until well blended; add eggs, beating in one at a time. Add vanilla and water. In a separate bowl, combine flour with soda, baking powder and salt; add dry ingredients to butter mixture and combine well. Add oatmeal, morsels, corn flakes and pecans and mix again until well combined.

Preheat oven to 350 degrees F. Place heaping spoonsful of cookie dough approx. 2” apart, into a greased parchment-lined baking sheet. Gently flatten each mound of cookie dough slightly, using a fork, than bake, uncovered, for 10-11 minutes or until golden brown and slightly set at center when lightly touched. Let cookies set in baking sheet for 2 minutes, then remove to a cooling rack. Makes approx. 30 large cookies.