cowchip cookie

65 Pinches 1 Photo
Paris, TX
Updated on Oct 4, 2014

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!

prep time
cook time 15 Min
method Bake
yield Makes 4 dozen

Ingredients

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

How To Make cowchip cookie

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

Discover More

Category: Cookies
Keyword: #coconut
Keyword: #Oats
Keyword: #oatmeal
Keyword: #chewy
Method: Bake
Culture: American
Ingredient: Flour

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