Cowgal Chipper Cookie Mix
Not gonna lie, but we are craving dessert after every meal...we made these mixes for our customers in case you are feeling the same way. These cowgal chipper cookies are also a favorite for long hiking days, and road trips, and to dip in milk, and, well, any time, really! We make them as-big-as-your-head, but you can make them smaller if you’d prefer. Never are our dishwashers given more help (in the form of offers to lick the bowl) than when these beauties are being made. The full recipe is included in our second cookbook, This Immeasurable Place, on page 53!
This mix makes approximately 18 3-inch cookies.
Ingredients: organic flour, rolled oats, chocolate chips, sugar, brown sugar, baking soda, baking powder, Redmond Real Salt®.
You will need: 1 stick butter, 1 egg, and vanilla extract.
Instructions are included, but are also below incase you misplace them!
Cowgal Chipper Mix Instructions:
Preheat oven to 350°F
In your mixer with the paddle attachment or vigorously by hand, cream:
1/4 pound softened butter (1 stick)
Then add:
1 egg
1/2 teaspoon vanilla extract
Add the bag of dry ingredients and mix for about 20 seconds with the mixer to incorporate. Finish mixing by hand, picking up the bottom bits and making sure there are no dry spots.
Drop fat tablespoons of cookie dough onto two greased or parchment-lined cookie sheets. Bake 8-11 minutes, checking halfway through and rotating the pan to avoid hot spots in your oven.
The bottoms of the cookies will start to brown when finished baking. Let sit a minute, then cool thoroughly on wire racks.
The uncooked balls freeze beautifully—put pan of cookie balls into the freezer overnight, then store them in a ziplock bag and bake just one (or ten) at-a-time, when the craving hits.
*Note we are at almost 7000' and test all of our recipes. They should work for you; however, if you’re baking at a lower elevation, especially sea level, you may want to ever-so-slightly increase the oven temperature.
