Colorado Cowboy Cookies

Colorado Cowboy Cookies 36 cookies 1 cup sifted all-purpose flour 1⁄2 teaspoon baking soda 1⁄4 teaspoon baking powder 1⁄4 teaspoon salt 1⁄4 lb sweet butter 1⁄2 teaspoon vanilla extract 1⁄2 cup sugar 1⁄2 cup firmly packed dark brown sugar 1 large egg 1 cup quick-cooking rolled oats (not instant) or 1 cup regular rolled oats (not instant) 1⁄2 cup semisweet chocolate morsel 1⁄2 cup walnuts or 1⁄2 cup pecans, broken into medium-size pieces Position two oven racks to divide the oven into thirds; preheat oven to 350°; line cookie sheets with foil. Sift together the flour, baking soda, baking powder, and salt; set aside. In a big bowl of an electric mixer cream the butter. Add in vanilla and both sugars; beat well. Add in egg; beat well. On low speed, gradually add the dry ingredients and beat, scraping the bowl with a rubber spatula, until incorporated. Remove bowl from mixer; stir in oats and then chocolate morsels and nuts (dough will be rather stiff). Use a well-rounded teaspoonful of the dough to make each cookie; place the mounds 2 inches apart on the foil. Bake for about 18 minutes until the cookies are golden-colored and completely dry. During baking reverse the sheets top to bottom and front to back to insure even browning. Transfer cookies to racks to cool.