cowchip cookie

a recipe by
Kara Mackey
Paris, TX

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!

serves Makes 4 dozen
cook time 15 Min
method Bake

Ingredients For cowchip cookie

  • 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

How To Make cowchip cookie

  • 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.
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