In 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!
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
- 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
- In 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.