Cowboy Candy Bars

4 cups oatmeal
1 cup butter
1/2 cup white corn syrup
1 cup brown sugar
1 (6 ounce) package chocolate chips
3/4 cup crunchy peanut butter

Mix oatmeal, butter, corn syrup and sugar as for a pie crust. Pat into bottom of a greased 9 x 13-inch pan. Bake at 350 degrees F for 10 to 15 minutes. Cool.

Melt chocolate chips, then add peanut butter. Spread over baked layer. Refrigerate. Cut into squares before completely hardened.

Cowboy Macaroons

Makes about 4 dozen cookies.

1 cup Butter Flavor CRISCO
1 cup firmly packed brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups quick oats (not instant or old fashioned)
2 cups corn flakes
1 cup finely chopped pecans
1 cup flake coconut
1/2 cup maraschino cherries, cut into quarters (optional)

Heat oven to 350 degrees F. Grease baking sheet with Butter Flavor Crisco.

Combine Butter Flavor Crisco, brown sugar and granulated sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs and vanilla extract.

Combine flour, baking powder, salt and baking soda. Mix into creamed mixture at low speed until just blended. Stir in oats, corn flakes and nuts with spoon. Stir in coconut and cherries. Form dough into 1-inch balls. Place 2 inches apart on baking sheet. Bake for 12 to 14 minutes, or until set. Cool 1 minute on baking sheet. Remove to cooling rack.

Easy Cowboy Cookies

2/3 cup butter or margarine, softened
2 tablespoons milk
2 (7.4 ounce) packages Martha White Chocolate Chip Muffin Mix
2/3 cup quick oats
1 cup chopped pecans

Heat oven to 375 degrees F.

In medium bowl, combine butter, milk and muffin mix; stir until well blended. Stir in oats and pecans. Drop by heaping tablespoonsful onto ungreased cookie sheet; flatten slightly.

Bake at 375 degrees F for 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet.

Makes about 18 cookies.

Laura Bush's Cowboy Cookies

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter (at room temperature)
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounce)

Heat oven to 350 degrees F.

Mix flour, baking powder, baking soda, cinnamon and salt in bowl.

In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract.

Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.

For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through.

Remove cookies from rack to cool.

Makes about 3 dozen cookies.

NOTE: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350 degrees F for 15 to 18 minutes.