Wyoming: Cowboy-sized Whopper cookies combine peanut butter, chocolate and oats

whomperbakedIn our quest to make a cookie from each of the 50 states, Wyoming was a challenge.  I kept finding references to “Cowboy Cookie” recipes and, if you will recall, the cowboy cookies were my Colorado choice.  Those were a nice blend of oats, chocolate, and walnuts, but I was looking for something more.

That’s when I discovered Wyoming Whopper Cookies.  With my mother, sister, and niece coming to visit, I decided this would be our Saturday afternoon challenge.  The difference between the cowboy cookie recipe and the Whopper cookie is the addtion of peanut butter and raisins.  Another huge difference is that the Whopper cookies are prepared in a skillet with no flour!

Whomperraw

I was skeptical when the gooey, sticky dough went onto the trays, but they baked into fist-sized cookies that were delicious warm or cold.  A tall glass of milk is a must!

I went on Pinterest to see what kinds of packaging would be best for this big cookie.  I was surprised to see the suggestion of cd sleeves–they are the perfect size–but does anyone use cd sleeves anymore?  This blog had a cute jar with a teacher appreciation sticker.  I’m going to work on clever packaging for my next cookies.

P.S.  Adrienne (my sister) read the nutritional facts out loud as we were baking the cookies.  I told her that is not allowed.  We don’t think about calories at Christmas.

Taste of Home Recipe for Wyoming Whopper Cookies

INGREDIENTS

  • 2/3 cup butter, cubed
  • 1-1/4 cups packed brown sugar
  • 3/4 cup sugar
  • 3 large eggs, beaten
  • 1-1/2 cups chunky peanut butter
  • 6 cups old-fashioned oats
  • 2 teaspoons baking soda
  • 1-1/2 cups raisins
  • 2 cups (12 ounces) semisweet chocolate chips

DIRECTIONS

whomperskilletIn a large saucepan, melt butter over low heat. Stir in the brown sugar, sugar, eggs and peanut butter until smooth. Add oats, baking soda, raisins and chocolate chips (dough will be sticky).
Drop on a greased baking sheet with an ice cream scoop or large spoon. Flatten slightly. Bake at 350° for 15 minutes. Remove cookies to a wire rack to cool. Yield: 2 dozen.
Editor’s Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Wyoming Whopper Cookies in Country June/July 1987.

NUTRITIONAL FACTS

2 each: 768 calories, 39g fat (15g saturated fat), 80mg cholesterol, 499mg sodium, 101g carbohydrate (65g sugars, 8g fiber), 17g protein.

 

Delaware: Blogger recommends Viennese Crescent cookies

I have a new favorite in our 50-State Christmas Cookie Challenge.  I was searching online for a great Delaware cookie, and I came across Ron in Rehoboth Beach, who has a blog “Retired in Delaware.”   I was already his fan because the featured photo on his blog is taken from a spot on the Rehoboth boardwalk just about 100 yards from my parents’ condo that they owned for 20+ years.

He recommended Viennese Crescents based on a recipe given to him in the 1970’s from a co-worker.  In his description, he said that these cookies rarely last more than a few days because they are so popular.  This is true.  There are very few ingredients, and the resulting cookie is light and sweet. No egg or milk!  Roger and I took turns raiding the cookie jar, and then we gave some as a gift to his sister.  They were gone in just a few hours.  This cookie recipe will be a Christmas gift for certain.

There are several variations I have seen online, including dipping one half in chocolate and adding ground coffee.  I’m looking forward to trying the chocolate dip because that will make them even prettier.

Viennese Crescents


Ingredients:

1/2 lb. unsalted butter (yep, LOTS of butter)

1/4 cup granulated white sugar 
2 cups all purpose flour

1 cup ground nuts (preferably pecans but any nut will do)

1 tsp. vanilla

Preparation:

1) Preheat oven to 350 degreesViennesecookiescooling

2) Cream the room temperature butter in a large bowl

3) Then add the granulated sugar, flour, nuts and vanilla and mix thoroughly

4) Pull of small portions of the dough and with your fingers into delicate crescents

5) Shape about 2 inches long and 1/2 inch wide and thick

6) Roll in confectioners’ sugar

7) Bake on cookie sheets for about 23 minutes or until just faintly browned

8) Coll and roll in confectioner’s sugar again

9) Place in cookie tin lined with tissue paper, close lid

10) Surprise your favorite neighbor or friend with your special gift of love.

Be sure to check out the rest of the cookies on our 50-State challenge.  Summer is a great time to practice your gifts.

Georgia: Paula Deen’s Georgia Cookie Candy Recipe

I have been baking, but summer has put me a little behind on posting the results.  In early June, I drew Georgia and went on the search for a state cookie.  Georgia is the number one has 49% of the nation’s peanut farming acreage, so it was a no-brainer to choose a peanut recipe, and Paula Deen is arguably the state’s most famous cook, so I put the two together and chose her no-bake Georgia Cookie Candy Recipe.

The recipe requires graham cracker crumbs.  Because it’s summer, and s’mores are often on the dessert menu, I had all the ingredients at hand.  The recipe was ridiculously easy, and it involved a food processor–something different.

My teen-age neighbors, who have become official taste-testers, gave this recipe rave reviews.  Roger liked the cookie bars, too, saying they were like a Reese’s peanut butter cup. I liked the bars well enough, but I wished for more of the salty peanut flavor to balance out the sweet.  The next time I make these, I might experiment with a little more peanut butter.

As for “gift-ability,” the recipe makes about three dozen pieces; however, the airtight storage/refrigerator might make these less portable.  I could see myself cutting them with a small cookie cutter instead of straight squares (eating the “extra,” of course).

Ingredients

  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup crunchy peanut butter
  • 3 cups confectioners’ sugar, sifted
  • 1 1/2 cups graham cracker crumbs
  • 1 1/2 cups semisweet chocolate chips

Directions

Line a 13 by 9 by 2-inch pan with foil.

Combine the butter, peanut butter, sugar, and graham cracker crumbs in a food processor. Process until the mixture forms a ball. Press into the foil-lined pan using your hands or a spatula.

cookiebarsfoodprocessor-e1500237738652.jpgMelt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If the chocolate has not completely melted, microwave for 10 seconds more, then stir. Spread evenly over the cookie layer with a spatula. Chill for several hours.

When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.

Check out our other 50 State Cookie Challenge cookies.