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CHUCKWAGON Cowboy Recipes

Saddle Bag Cookies


1 c. shortening

1 c. white granulated sugar

1 c. brown sugar

2 large eggs

2 c. all purpose flour

1 tsp. ground cinnamon

1/2 tsp. ground ancho chile

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 c. steel cut oats

1 c. shredded sweetened coconut

3/4 c. pecans

3/4 c. milk chocolate chips

3/4 c. butterscotch chips

1/4 c. what germ

Preheat oven to 350

In a large bowl, cream sugar and shortening together.  Add eggs and beat until just incorporated.  Beat in flour, cinnamon, ancho, baking soda, baking powder and salt until dough is uniform and smooth.  Fold in oats, coconut, pecans, chips and wheat germ.  Pull off a tablespoon sized chunk of dough and roll in between your palms into a ball approximately 1 1/2 " around.  Place dough ball on a parchment-lined baking sheet and repeat until tray is full.  These cookies spread quite a bit while baking so you will not want to crowd your baking sheet.  I only baked 8 cookies at a time on my standard size baking sheets.  Bake for approximately 12 minutes or until the edges of the cookies are just beginning to turn a light golden brown. 

Yield:  Approximately 26 Cookies




3 cups Sourdough Starter 

1/4 cup olive oil

2 tablespoons sugar

2 teaspoons garlic salt

½ - 2 teaspoons baking powder

2 to 2 1/2 cups all-purpose flour

In a large bowl, whisk together the sourdough starter, olive oil, sugar, garlic salt, and your desired about of baking powder, depending on how thick you like your crust.

Slowly stir in enough flour to form a soft dough, adjust amount as needed. Turn the dough out onto a floured surface. Lightly work the dough with the flour until all the stickiness is gone.

Roll the dough out to desired thickness.

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