No matter where these bronco-sized oatmeal chocolate chip cookies are eaten -- out-on-the-range, on the playground or in the house -- your big and little cowpokes will love 'em!

Out-On-The-Range Cookies

1 cup vegetable shortening
1 cup firmly packed brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup crunchy peanut butter
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup semisweet chocolate chips

1. Preheat oven to 325°F (160°C). Grease cookie sheet; set aside.
2. In a medium bowl beat together shortening with brown sugar and granulated sugar until creamy. Add eggs, vanilla and peanut butter; beat well.
3. In a separate bowl, sift together flour, baking soda and salt. Add to creamed mixture. Stir in oats and chocolate chips; mix well.
4. Spoon extra large balls of dough onto cookie sheet. Bake until brown and crispy, 8 to 10 minutes.
5. Remove from oven and let cool on sheet before removing. When firm, remove and place on a cooling rack. Store in an airtight container.

Makes 16 cookies.