The next month is going to be fairly hectic. With only two weeks left in Dallas for the year I’ve been trying to pack my life into a little suitcase. Greg has finished school for the summer so we’re trying to make the most of our time and do as many road trips and camping excursions as we can before I hop on a plane back to Canada. Thankfully I can postpone our typical airport cry fest as he we will joining me for two weeks up north.
I’m excited to see my family and friends and spend time with Greg in my hometown. We will also be spending a few days in Toronto which is filling me with anticipation. Greg and I haven’t been to Toronto since we left three years ago. It will be bittersweet visiting my old stomping grounds and seeing friends as I’m afraid my emotions will get the best of me. It’s always shocking to see how much things change in a few years and being visitors in a city we once called home may be overwhelming.
Where I’m getting at is my blog may take a back seat for a few weeks while I get my life in order and re-adjust to living in Canada. I will try to post as much as I can but unfortunately there may be a few days of silence. So because I am already homesick for Texas, here are some cowboy cookies to ease the pain. Nothing cures sadness like soft, chewy, salty and sweet cookies.
1 cup butter, at room temperature
1 cup light brown sugar
½ cup granulated sugar
2 Tsp. vanilla extract
1 ½ cups all purpose flour
1 Tsp. baking soda
½ Tsp. salt
2 ½ cups old fashioned oats
½ cup chocolate covered raisins
1 cup semi-sweet chocolate chips
1 cup crumbled pretzels
½ cup shredded coconut
½ cup chopped pecans (optional)
Preheat oven to 350
In a large bowl cream the butter and sugars.
Add the eggs and vanilla and mix until fully combined.
Stir in the baking soda, salt, and flour and mix until just combined being careful not to over mix.
Briefly mix in the oats.
Add the chocolate covered raisins, chocolate chips, pretzels, coconut and pecans; stir until just combined.
Scoop 1 tablespoon of cookie dough onto un-greased cookie sheets about half an inch apart.
Bake for 10 – 12 minutes until the cookies are golden brown along the edges.
Makes about two dozen cookies