A lot of you that have read my book (available in papeback, Kindle or Nook – click here to experience long format Snarky) have asked for the recipe for Texas Tasty Cookies. But before you run off to the kitchen to make a batch I want to remind you that a Snarky in the Suburbs Cookbook is in the works. My test kitchen team is looking for your best, favorite, go to, recipes. Some of the cookbook sections will include: Bake Sale Throwdown, Jealous of My Casserole? and Don’t Diss the Crock Pot.
If you have a recipe(s) you want to share send it to: email@example.com. Feel free to share a little story about the recipe and I’d love to include your name, but if you want to stay on the down low just make up something like – Crockpot Karen. oxoxoxo Snarky
Texas Tasty Cookies
1 cup of granulated sugar
1 cup firmly packed brown sugar
1 cup of shortening
1 cup of peanut butter
3 large eggs, lightly beaten
1 teaspoon of vanilla
1 cup of all-purpose flour
1 cup of uncooked, quick cooking oats
2 tsp of baking soda
1 tsp of baking powder
Sprinkle of cinnamon
1 cup chopped pecans
1 cup flaked coconut
1 cup semi sweet chocolate chips
1 cup butterscotch chips (or peanut butter chips depending on how much you or your kids like peanut butter or sometimes I just double up on the chocolate chips or do the holy trinity of semi-sweet chocolate chips, milk chocolate chips and dark chocolate chips)
Preheat over to 350 degrees
Combine first four ingredients in a large mixing bowl, beat with electric mixture until creamy. Add eggs and vanilla beating well.
Combine flour and the next 4 ingredients, add peanut butter and beat well. Stir in by hand the pecans and assorted chips.
Taste cookie dough repeatedly to make sure it’s yummy.
If after this you have any cookie dough left using a tablespoon drop dough onto a lightly greased cookie sheet.
Bake at 350 for 10 to 12 minutes or until golden brown.