Cow Chip Cookies Recipes

BROWN SUGAR CHOCOLATE CHIP COOKIES (THIN AND CRISPY)

Steps:

• Preheat oven to 375°F. Line 2 baking sheets with parchment paper and set aside.
• Using a hand mixer, cream butter until smooth, about 2-3 minutes. Add the sugars and beat until smooth, about 2 minutes. Beat in the eggs and vanilla until smooth, about 1 minute.
• Into a large bowl, sift together the dry ingredients. Slowly mix the dry ingredients into the wet mixture. Fold in the chocolate chips.
• Drop 2 tablespoons of dough per cookie onto the prepared baking sheets; space the dough balls at least 2 inches apart to allow for spreading. Plan on approximately 6 cookies per sheet.
• Bake until golden, 9-11 minutes. Remove cookies from the oven.
• Let cookies stand on the baking sheets for 10 minutes before removing to a cooling rack to finish cooling. Repeat with remaining dough until all cookies have been baked.

PERFECT COWBOY COOKIES

Steps:

• Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer, add butter, brown sugar, and sugar and mix on low using the paddle attachment. Increase to medium and mix until smooth, about 1 minute.
• Add in the eggs and vanilla extract and beat until just combined, about 30 seconds.
• Add in all purpose flour, baking powder, baking soda, and salt. Mix until just combined. Add in the quick oats and mix until just combined.
• Pour in the chocolate chips, pecans, and coconut flakes and mix in using the paddle attachment or use a large spoon or rubber spatula to fold in.
• Divide the dough into about 12 equal pieces. Use hands to roll into large balls. Place onto prepared baking sheets, 6 per pan.
• Bake in the 400 degree oven for 10-12 minutes, until tops are golden brown.
• Let cool on pan 15 minutes before serving warm, or transfer to a wire rack to cool completely.

COW CHIP COOKIES

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!

COW CHIP COOKIES

Steps:

• Note: This recipe does not use flour. In a large bowl, cream butter and sugars. Add eggs, vanilla and salt; mix well. Mix in peanut butter. Place remaining ingredients in a 5-qt. bowl. Stir in creamed mixture. Shape into 3/4-in. balls and place on greased baking sheets. Bake at 350° for 10-12 minutes. Remove to wire racks to cool.

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

COWBOY COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.

COWBOY COOKIES

Steps:

• Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.
• With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Addeggs, one at a time, beating well after each addition. Beat in vanilla.
• With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)
• Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
• Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers

COW PATTY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and line a plate with wax paper.
• For the nuts: Melt the butter in a skillet and add the brown sugar and a pinch salt. Cook until the butter starts to bubble, about 3 minutes, then add the almonds and peanuts and stir to coat the nuts completely. Sprinkle over the cinnamon and stir until incorporated. Transfer to the lined plate and set aside to cool.
• For the dough: Cream together the granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy. Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
• Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the chocolate chips, dried cranberries and reserved cooled nuts.
• Using a 1/3-cup scoop, add portions of the dough to the lined baking sheets, spacing them about 3 inches apart.
• Bake until the middles of the cookies are set, about 20 minutes. They will be fragile at this stage, so let them cool for 10 minutes, then move them to a cooling rack to cool completely.

NO-BAKE "COW PILE" COOKIES

Steps:

• In a medium saucepan, combine the sugar, butter, cocoa, milk, and vanilla. Bring to a slow boil and simmer until the sugar is completely dissolved. Remove from the heat.
• Stir in the peanut butter and 2 1/2 cups oats. The mixture should be thick; stir in additional 1/2 cup oats if too runny. Let the mixture stand for about 10 minutes to cool.
• Line a baking sheet with wax paper or parchment paper. Drop the mixture by heaping tablespoonful onto the lined sheet. Let the cookies stand at room temperature for 1 hour to firm up. Store in an airtight container.

COWCHIP COOKIE

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.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.