Cow Puddle Cookies
These cow puddle cookies are my go-to recipe when preparing for a show. Unlike most chocolate chip cookies, these cookies spread thin, providing a crispy outer ring and a decadent, chewy middle. Additionally, each cookie requires less dough than other recipes, resulting in a large yield size. Along with chocolate chips, I incorporate butterscotch chips into my dough to enhance the already present butterscotch flavor. However, butterscotch chips aren’t often a pantry staple, and these cookies taste great without them as well. Adding nuts of choice into the batter provides extra texture and flavor, but is optional based on personal preference. I based this recipe on the “Simply Salted” cow chip cookie recipe and made minor adjustments, such as adding butterscotch chips. If you make these cookies, I encourage you to share your results and takeaways with me. Happy baking - Gaby!
A few tips and tricks
Turn the cookie sheet halfway through baking!
I usually turn my cookies at the 5 minute mark, as the front and back of my oven cook differently.
Make the cookies as close to the same size as possible!
The cooking time of these cookies varies widely depending on how big they are. I have made these cookies using about 1 tbsp of batter and 2 tbsp of batter, and it takes about 3 more minutes for the 2 tbsp cookies to bake. I prefer smaller cookies, so I usually cook them for 9 minutes, turning the tray at 5 minutes. However, because these cookies can be made in many sizes, there’s a large range of possible bake times. If the cookies on one baking pan vary largely in size, some cookies will be baked more thoroughly than others. Note that the size also inversely affects yield size: the smaller the cookies, the bigger the yield size and vice versa.
Use the same rack for all cookies!
If you want consistent cookies, I suggest picking your favorite rack (if you don’t have one, you may have to try a few pans on each to decide which you prefer) and baking all the cookies on that rack. It may take longer, but it’s worth it!
Recipe
Ingredients
2 cups unsalted butter
2 cups dark brown sugar
1 cup light brown sugar
1 cup granulated sugar
4 large eggs
1 tbsp vanilla extract
3 1/2 cups all-purpose flour
2 tsp salt
2 tsp baking powder
1 1/2 cups chopped chocolate (I prefer dark)
1 cup chopped butterscotch chips (optional)
Instructions
Preheat oven to 375 F; line baking sheets with parchment paper
In a large bowl, whisk together flour, salt and baking soda
In a separate bowl, use an electric mixer to cream butter until smooth; beat in sugars until smooth
Beat in vanilla and eggs until thoroughly incorporated
Gradually add in flour mixture, mixing on low
Fold in chocolate and butterscotch chips
Make round balls of dough similar in size; place on parchment paper, making sure to leave plenty of room for the cookies to spread
Bake cookies at 375 F for 9-11 or until golden brown
Remove cookies from oven and let cool
Enjoy!