Cowpie Cookies
Makes approx. 21 cookies
There’s no way this isn’t a Canadian original, with the name I just feel it in my bones. But no matter its origin, these cookies are meant to be baked BIG! Your kids’ll need two hands to hold one.
Equipment:
- Large and medium mixing bowls
- Measuring cups/spoons
- Cookie sheets and parchment paper to line
- Spoon or hand mixer
Ingredients:
- 1 cup unsalted butter, at room temp
- 1 cup brown sugar, lightly packed
- 1 cup white sugar
- 2 eggs
- 2 tbsp milk
- 2 tsp vanilla
- 2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 ½ cups quick oats
- 1 ½ cups nuts (rough chopped pecans and/or walnuts recommended)
- 1 ½ cups chocolate chips
Instructions:
- Preheat your oven to 350°F
- In a large mixing bowl, cream together the butter and sugars. Add eggs, milk, and vanilla and mix well.
- In a second bowl, mix together flour, salt, baking soda, and baking powder. Add oats, nuts and chocolate chips.
- Add flour mixture to wet ingredients and mix until combined and there are no streaks of dry flour. If you are using an electric mixture you may need to finish doing this by hand as the dough is very heavy (make sure you and any helpers wash your hands well first).
- Scoop cookie dough onto prepared cookie trays, ⅓ cup per cookie. Leave at least three inches between each one as they spread! With a smaller oven this means you’ll have to do more batches.
- Bake for 12-15 minutes, or until the edges are golden brown. Let them cool on the cookie sheet for a few minutes to firm up before moving to a wire rack or plate to continue to cool.