Cowchip Cookie

1
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!

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Beat butter, margarine, salt, sugars and vanilla together until blended. Add eggs and beat until smooth and fluffy.
2In 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).
3Then fold in sugar, butter, egg mixture until blended.
4Refrigerate the dough for about 3 hours. The cookies will hold their shape better if the dough is chilled.
5Using 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.