Lacto-Ovo — 2 Carb Choices³
© 1965 – 2012
This is my second version of a popular cookie known as the "Cowboy Cookie." There are plenty of versions of a cowboy cookie, but this is the one I finally settled on for a good no-salt, very low-sodium treat and one that salt eaters also like. You can increase the cinnamon by a half-teaspoon or add 1/4 teaspoon ground cloves for an added kick for salt palates.
Makes (16) 4-inch cookies
or (24) 3-inch cookies
Sodium Per Recipe: 262.8 mg
Sodium/4" cookie: 6.941 mg
Sodium/2" cookie: 3.952 mg
Nutrient Data Per Cookie (24) 3" cookies:
Protein: 2.856 g
Carbohydrate: 30.7 g
Dietary Fiber: 1.634 g
Total Sugars: 17 g
Total Fat: 13 g
Saturated Fat: 3.557 g
Monounsaturated Fat: 4.499 g
Polyunsaturated Fat: 4.656 g
Cholesterol: 0 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .346 g
Total Omega-6 FA: 0 g
Calcium: 49.3 mg
Potassium: 129 mg
Sodium: 3.592 mg
Vitamin K: .77 mcg
Nutrient Data Per 4" Cookie (16):
Protein: 4.404 g
Carbohydrate: 46.1 g
Dietary Fiber: 2.451 g
Total Sugars: 25.5 g
Total Fat: 19 g
Saturated Fat: 9.592 g
Monounsaturated Fat: 4.718 g
Polyunsaturated Fat: 3.414 g
Cholesterol: 30.4 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .608 g
Total Omega-6 FA: .306 g
Calcium: 77.3 mg
Potassium: 196.9 mg
Sodium: 6.941 mg
Vitamin K: 2.144 mcg
- 1 cup softened unsalted butter (25 mg) or trans fat free shortening such as Crisco (trace)
- 3/4 cup brown sugar, packed (46.2 mg)
- 3/4 cup white granulated sugar or Splenda for baking (trace)
- 2 large eggs (140 mg)
- 1 teaspoon vanilla extract (.378 mg)
- 2 cups white unbleached all-purpose flour (5 mg)
- 2 cups Quaker Quick oats or unsalted rolled oats (4.8 mg)
- 2 teaspoons Ener-g Baking Soda1 (trace)
- 2 teaspoons Ener-g Baking Powder¹ (9 mg)
- 1 teaspoon ground cinnamon (.26 mg)
- ¼ teaspoon granulated onion powder (.324 mg)
- 3/4 cup unsalted walnuts lightly toasted and chopped (1.755 mg)
- 1 cup (6-ounce package) semi-sweet chocolate chips (18.5 mg)
Preheat oven to 350° F.
We're going to bake two sheets of cookies at the same time. Place one oven rack in the top third of your oven, and one oven rack in the bottom third.
Line two baking sheets with parchment paper.
In a large bowl, beat the shortening or unsalted butter with the sugars until creamy—about two to three minutes. Add the eggs while beating one at a time. Add the vanilla extract a beat another thirty seconds or so.
In a separate bowl, whisk together the flour, baking soda, baking powder, granulated onion powder, and cinnamon. Add the dry mixture to the creamed mixture and beat just until combined. Stir in the unsalted walnuts, oats and chocolate chips.
Form dough into balls, using ¼ measuring. A quarter cup equal 4 level tablespoons. To make your cookies a bit smaller and bring the total from 18 to 24, use 3 tablespoons instead.
Place six balls of dough on each baking sheet. With moistened hands gently flatten each ball of dough into a ½-inch thick cookie.
Bake the cookies for about 15 to 20 minutes. Depending on ovens, this could take up to about 22 minutes.
When cookies are a golden brown around the edges the centers should be soft or not quite set. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.²
Will store for up to a few days in an airtight zipper lock bag or in the freezer for up to three months.
¹ Or two-teaspoons cream of tartar if you don't have Ener-G baking soda. (We recommend the Ener-G for best results, however.)
² While baking the first batch we put together two more baking sheets with parchment paper. If you don't have four sheets, then prepare the next batch after cookies cool on sheet as described below.
³ 2 Carb Choices per cookie when making 24, 3 Carb Choices when making 18.