Indulge in the delightful world of cowchip cookies, a delectable treat that combines the rustic charm of oats with the irresistible allure of chocolate chips. These cookies derive their name from their resemblance to cow dung, not in appearance, but in their humble origins. However, their taste is anything but ordinary, captivating taste buds with a symphony of flavors and textures. This article presents a collection of irresistible cowchip cookie recipes, each offering a unique twist on this classic. From chewy and gooey to crispy and crunchy, these recipes cater to a wide range of preferences, ensuring that every bite is a moment of pure bliss. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.
Here are our top 7 tried and tested recipes!
COW CHIP COOKIES
Chewy and buttery with crispy edges. These chocolate chip cookies will become a family-favorite. *Recipe adapted from Martha Stewart Alexis Brown Sugar Chocolate Chip Cookies: http://www.marthastewart.com/350439/alexiss-brown-sugar-chocolate-chip-cookies
Provided by Susie Gall
Categories Chocolate Chip Cookies Dessert
Time 25m
Number Of Ingredients 11
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!
BROWN SUGAR CHOCOLATE CHIP COOKIES (THIN AND CRISPY)
Brown Sugar Chocolate Chip Cookies (AKA Cow Chip Cookies) are made with light brown sugar, butter, and chocolate chips. They're super easy to make and without a doubt are my favorite cookie ever. Trust me-- they're addictive!
Provided by Becky Hardin - The Cookie Rookie
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 333 kcal, Carbohydrate 44 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 58 mg, Sodium 208 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 cookie, TransFat 1 g, UnsaturatedFat 5 g
COW PATTY COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 16 cookies
Number Of Ingredients 16
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.
CHEWY CHOCOLATE CHIP COOKIES
These super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website for good reason. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. The cookie dough is slick and requires chilling prior to shaping the cookies. Review recipe notes before beginning.
Provided by Sally
Categories Dessert
Time 3h22m
Number Of Ingredients 10
Steps:
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
- Cover the dough tightly and chill in the refrigerator for at least 2-3 hours or up to 3 days. I highly recommend chilling the cookie dough overnight for less spreading.
- Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
- Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide-almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8-9 balls of dough onto each cookie sheet.
- Bake the cookies for 12-13 minutes or until the edges are very lightly browned. (XL cookies can take closer to 14 minutes.) The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
COWCHIP COOKIE
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!
Provided by Kara Mackey
Categories Cookies
Time 15m
Number Of Ingredients 16
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.
TEXAS COW CHIPS
Make and share this Texas Cow Chips recipe from Food.com.
Provided by Capncrunch
Categories Drop Cookies
Time 45m
Yield 36 cookies
Number Of Ingredients 16
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
ULTIMATE CHOCOLATE CHIP COOKIES
We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 10
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.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g
Tips:
- Use fresh, high-quality ingredients. The better the ingredients, the better the cookies will be.
- Chill the dough before baking. This will help the cookies keep their shape and prevent them from spreading too much.
- Bake the cookies at the right temperature. The cookies should be baked at 375 degrees Fahrenheit for 10-12 minutes, or until they are golden brown around the edges.
- Let the cookies cool completely before serving. This will help them to set and firm up.
Conclusion:
Cow Chip Cookies are a fun and delicious treat that can be enjoyed by people of all ages. They are perfect for parties, picnics, or just as a snack. With their simple ingredients and easy-to-follow instructions, these cookies are sure to become a favorite in your home.
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