While I have absolutely no idea why these cookies were given such a western name, I do know that they are some of the best oatmeal cookies I have ever had! They were a cinch to make, and since it came together so quickly, I didn't even notice the heat of the oven (which is saying a lot considering how hot it's been the past few weeks!). I had every intention of taking a picture of my cookies -- they turned out so pretty and perfectly shaped -- but, by the time I remembered to get out the camera, um... they were all gone, LOL!
I thought I would share the recipe anyway :o)
1 1/3 cups quick oats
1/2 cup sugar
1 cup chocolate chips
1 tsp. baking powder
2 dashes salt
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans (I don't like nuts, so I omitted these)
1 1/3 cups flour mixed with 1 tsp. baking soda
Combine dry ingredients in large mixing bowl; blend together. Add:
1 stick butter, melted
1 tsp. vanilla
1 egg, slightly beaten
Mix until thoroughly blended. Shape generous teaspoon-sized balls 2 inches apart on greased cookie sheet. (I used my Pampered Chef large cookie scoop to shape the dough, then dropped it onto my Pampered Chef baking stone about 1 inch apart). Bake at 350* for 11-13 minutes until edges are lightly browned. Cool 5 minutes on baking sheet, then remove cookies to racks to finish cooling.
There is also the option to layer the dry ingredients in a 1-quart jar, and attach a pretty recipe card giving additional ingredients and baking instructions. Makes a yummy gift! :o)
ETA: Revisions to the recipe have been posted here.