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| Click here for the recipe for Ranchero Cookies |
With Valentine's Day this week, these cookies would be a huge hit at parties, work or just as a delicious dessert to have in your cookie jar at home anytime of the year. Trying to get ahead of my busy week, Saturday night involved baking these cookies and watching the Olympics with my family at home. Perfect evening in my book.
For my first batch, I made my Ranchero Cookies larger with about 2 tablespoons of batter on the cookie sheets. After seeing how large they were (about as large as my hand), I reduced the dough to 1 tablespoon in size and they were perfect. These cookies may bake faster than the 7 - 9 minutes I recommend. Our favorite cookie scope is our ice-cream scoop at our house. It works perfectly, especially when lightly greased with a oil.
Be careful and watch these Ranchero Cookies closely in your oven as you don't want them to get to bake too long. If you are like me, you'll want a chewy middle with a brown, crispy outer edge.
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| Click here for the recipe for Ranchero Cookies |
This week my Ranchero Cookies will be shared with my daughter's golf team, co-workers and high school English teachers as this recipe made so many. You can easily halve this recipe and still have around 3 dozen cookies depending on the size of dough you place on your baking sheets. I did use parchment paper to line my pan for easy cleanup. I also used the convection bake element on my oven switching the cookie sheets halfway through to make sure all cookies baked evenly.
I hope you'll enjoy these Ranchero Cookies! They will definitely be a cookie I will bake for many years to come.
Alise
The Ranch Kitchen
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