Best Cow Chip Cookies Recipes

Cow Chip Cookies image

Provided by Susie Gall

Time 25m

Number Of Ingredients 11

1- pound 4 sticks butter, unsalted, softened
1½ cups dark brown sugar (packed)
1½ cups light brown sugar (packed)
1 cup granulated or white sugar
4 large eggs (room temperature)
2 teaspoons vanilla extract
3½ cups all-purpose flour (sifted)
1½ teaspoons table salt
¼ teaspoon coarse sea salt (optional)
2 teaspoons baking soda
1½ cups good quality mini semi-sweet and milk chocolate chips (or 9 ounces chopped chocolate)

Steps:

Preheat oven to 375F and line three baking sheets with parchment paper or Silpat.
In a large bowl, sift together flour, salt and baking soda.
Cream butter on MED-HIGH until smooth; add all sugars and beat on HIGH until smooth - approximately 2 minutes.
Add eggs and vanilla and beat on MED-HIGH until incorporated.
Add flour mixture, place mixer on LOW and blend until dry ingredients are moistened.
Fold in chocolate chips.
Make balls with 2 tablespoons dough (or us a 2-tablespoon scoop) and place dough balls 4" apart on the baking sheet. 8 cookies to each cookie sheet. Cookies will be 4" in diameter when cooked.
Bake cookies at 375F for 9-11 or until golden brown. I bake them 10 minutes in my oven.
Remove cookies from oven and let cool on the cookie sheet 3 minutes.
If possible, use a thin-gauged metal spatula to transfer cookies to a cooling rack to completely cool.
Enjoy!

Chocolate Chip Cowboy Cookies image

Provided by Seasoned Cook

Time 24m

Yield 8 dozen

Number Of Ingredients 10

1 cup butter, softened
1 1/2 cups white sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups self-rising flour
3 cups rolled oats (1 minute type)
1 (6 ounce) package chocolate chips
1 cup pecans, chopped
1/2 cup coconut, shredded

Steps:

Mix softened butter and sugars together. Cream well and beat until fluffy.
Add eggs and vanilla. Mix well.
Mix in flour, rolled oats, chocolate chips, pecans and coconut.
Drop onto a greased cookie sheet leaving one inch between cookies.
Bake at 350 degrees for approximately 11 to 15 minutes. Bake until edges begin to brown. (Cookies are better not too brown.).
Let cool one minute on cookie sheet and then place on paper towel to finish cooling.
Enjoy!

Texas Cow Chips image

Provided by Capncrunch

Time 45m

Yield 36 cookies

Number Of Ingredients 16

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tablespoons vanilla
4 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups oats
2 cups bran flakes
1 cup flaked coconut
1 cup chopped pecans
1 cup raisins
1 (12 ounce) bag chocolate chips
1 (6 ounce) bag peanut butter chips

Steps:

beat butter and sugars together until blended.
Add eggs and vanilla and beat until smooth.
In separate bowl, combine flour, salt, baking powder, and baking soda; gradually add to sugar mixture and stir well.
Sir in remaining ingredients.
Drop cookies with a 1/4 cup measuring cup onto a lightly greased cookie sheet, 6 to a sheet.
Bake at 350 for 12-15 minutes.
Cool on wire rack.

Nutrition Facts : Calories 395.2, Fat 18.6, SaturatedFat 9.9, Cholesterol 47.8, Sodium 259.9, Carbohydrate 54.4, Fiber 3.1, Sugar 33.8, Protein 5.7

Cowchip Cookie image

Provided by Kara Mackey

Categories Cookies

Time 15m

Number Of Ingredients 16

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

Steps:

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.