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

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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

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.

Printable Recipe Card





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