This post first appeared on Chicagoist.

Last week when we made slow-cooked beef roast with vegetables and calico bell pepper muffins we also made cowboy cookies. This is a recipe that has been in our family’s repertoire for generations, but funny enough, we don’t know how they got their name. A cowboy cookie is basically a crispy oatmeal cookie with chocolate chips. That cowboys like? No idea. But they’re good on their own, and great with a cold glass of milk.

Cowboy Cookies

2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
3/4 c. white sugar
3/4 c. packed brown sugar
2 eggs
1 tsp vanilla extract
2 c. rolled oats
1 c. semisweet chocolate chips

Preheat oven to 350 degrees. Grease baking sheets (or use silpat mats). Mix together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the dry ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.