Cowchip Cookie

Kara Mackey

By
@Karamackey

We love this cookie recipe. Been a Texas favorite for many years, especially around the holidays. The cookies are flat and chewy and all the flavors blend beautifully together. GREAT with a cup of coffee. I like to under bake them a bit and eat them right out of the oven. :) Enjoy yall!


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Rating:

Comments:

Serves:

Makes 4 dozen

Cook:

15 Min

Method:

Bake

Ingredients

1 c
butter, room temperature
1 c
margarine
2 c
sugar
2 c
brown sugar
1/2 tsp
salt
2 c
oats
2 c
cornflakes
12 oz
( 1 pckg) semi-sweet chocolate chips
12 oz
(1 pckg) white chocolate chips
4
eggs
1 tsp
vanilla
4 c
all purpose flour
2 tsp
baking powder
2 tsp
baking soda
1 c
pecans or walnuts (optional)
1 c
coconut

Directions Step-By-Step

1
Beat butter, margarine, salt, sugars and vanilla together until blended. Add eggs and beat until smooth and fluffy.
2
In a very large bowl, combine flour, baking powder and baking soda. Mix in all the remaining ingredients (oats, cornflakes, nuts, coconut and the chocolate chips).
3
Then fold in sugar, butter, egg mixture until blended.
4
Refrigerate the dough for about 3 hours. The cookies will hold their shape better if the dough is chilled.
5
Using an ice-cream scoop to measure, drop the cookies onto lightly greased cookie sheet. Bake at 350 degrees 12-15 minutes. Cool on wax paper or wire rack.

* Store in an airtight container between sheets of wax paper.