Rocky Mountain Cookies

 

 

Rocky Mountain Cookies ohsweetbasil.com
 

I heard everyone talking about Rocky Mountain cookies a while back, but I’d never heard of them before. Seriously, everywhere I go someone is saying something about making these. So, the other night a scout group was doing service and needed some cookies so I whipped up a batch of these. It’s a little bit of everything and totally worth it.

 

What Is The Difference Between Old Fashioned Oats and Quick Oats?

Old fashioned oats are rolled whole-grain oat kernels.

Quick oats are made by first cutting the oat kernel into small pieces, before being rolled.

Quick oats absorb water better than old fashioned oats.

 

Can You Substitute Quick Oats for Old Fashioned?

For baking quick oats can be used in place of old fashioned oats.

But, if a recipe calls for quick oats, you may not get the same results with old fashioned oats.

 

How Long Will Cookies Keep?

Freshly baked cookies will last for about 2-3 weeks at room temperature.

Crisp cookies should be stored loosely covered.

Soft, moist cookies should be stored in an air tight container or a zip lock bag.

 

Rocky Mountain Cookies

Rocky Mountain Cookies ohsweetbasil.com
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Rocky Mountain Cookies

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: 100 Best Cookies Recipes on the Planet
Servings: 1 batch
Calories: 7813kcal
Author: Sweet Basil

Ingredients

Recipe by: Tam

  • 2 boxes of Devil's Food Cake mix
  • 3/4 cup veggie oil
  • 4 eggs
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup coconut
  • 3/4 cup nuts if you are into that sort of thing
  • powdered sugar

Instructions

  • Preheat oven to 350°.
  • Mix all ingredients, except powdered sugar.
  • Roll into balls, keeping them as uniform as possible.
  • Roll in the powdered sugar and place on a greased cookie sheet.
  • The baking time will differ, and you will need to watch the first batch. You want to take them out as soon as you see large cracks form on the tops of the cookies. They might not look done, but they will cook a little longer, plus this will keep your cookies chewy and delicious. So when the cracks are there take cookies out and immediately place on a rack to cool.
  • Store in an airtight container.

Notes

These are great warm, but I prefer to wait until they cool, but hey sometimes you just can't resist.

Nutrition

Serving: 1batch | Calories: 7813kcal | Carbohydrates: 911.4g | Protein: 110.3g | Cholesterol: 639.8mg | Fiber: 49.6g | Sugar: 499.8g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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3 comments on “Rocky Mountain Cookies”

  1. I think it may depend where you are from. I have had this recipe many times, by different names. In Houston, Tx, they were Cowgirl Cookies. In St. Louis, Mo, they are Crispy Cookies, and in Southern Florida, where I lived for a couple years, they were Ranger Cookies. No matter what we called them, they were always delicious!

  2. I have had similar cookies, but I've never heard them called Rocky Mountain Cookies. I wish I had one right now!!