Texas Cookies Recipes

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TEXAS COWBOY COOKIES



Texas Cowboy Cookies image

My mom clipped this recipe out of a local newspaper a few years ago. I have made them several times since then, especially at Christmas. They are usually the first to disappear from the cookie plate. The recipe has alot of mix-ins and will get hard to stir, I suggest you use a BIG bowl and sturdy wooden spoon. This makes a Texas-size batch!!

Provided by Cyberchef

Categories     Drop Cookies

Time 40m

Yield 72 cookies

Number Of Ingredients 13

3 cups flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
1 teaspoon salt
1 1/2 cups butter, at room temp
1 1/2 cups sugar
3 eggs
1 tablespoon vanilla
3 cups oatmeal
2 cups coconut
3 cups chocolate chips
2 cups chopped pecans

Steps:

  • Mix first five dry ingredients in a bowl and set aside.
  • In a BIG bowl, mix butter until creamy, gradually mixing in sugar.
  • Add eggs one at a time and mix well.
  • Add vanilla and mix well.
  • Gradually add flour mixture, stir well.
  • Add remaining ingredients one at a time, stirring well. (this is where the stirring starts getting harder).
  • Use a medium size cookie scoop and drop rounded balls of dough onto ungreased baking sheets. Flatten slightly.
  • Bake at 350 degrees for 17-20 minutes.
  • Remove from baking sheet and cool.
  • Makes approximately six dozen cookies or you can use a large scoop and make approximately three dozen jumbo cookies.

TEXAS SHEET CAKE COOKIES



Texas Sheet Cake Cookies image

This is the cookie version of the fudgy, chocolaty goodness that is a Texas sheet cake. Make sure to frost these cookies while both the cookies, and the frosting, are still warm--because this frosting sets up quickly! Feel free to top these with either chopped walnuts or pecans, if desired. Store in airtight containers.

Provided by Kim

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 1h

Yield 20

Number Of Ingredients 18

¼ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
1 ⅛ cups all-purpose flour
3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
⅓ cup white sugar
1 large egg, room temperature
1 ½ teaspoons vanilla extract
¼ cup buttermilk, at room temperature
5 tablespoons unsalted butter
5 tablespoons heavy cream
3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups powdered sugar

Steps:

  • Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Let cool.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk flour, cocoa powder, baking powder, cinnamon, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
  • Combine butter and sugar in a bowl and beat using an electric mixer until light and fluffy. Beat in egg and vanilla extract until thoroughly combined. Mix in melted chocolate until thoroughly incorporated. Stir in 1/2 of the dry ingredients, mixing until just combined. Mix in buttermilk. Stir in remaining dry ingredients, mixing until just combined.
  • Use a medium cookie scoop to drop rounded balls of dough 1 1/2 inches apart on the prepared baking sheets.
  • Bake in the preheated oven until cookies are just set, 8 to 10 minutes. Do not overbake. Remove from the oven and allow cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets.
  • Combine butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan set over low heat. Whisk until butter is melted and frosting is smooth and combined. Mix in powdered sugar 1 cup at a time, whisking thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes.
  • Remove chocolate frosting from heat and immediately pour approx 1 to 2 tablespoons over each cookie while still warm. Use the back of a spoon to gently smooth out frosting as needed. Allow cookies to cool and frosting to set completely before gently removing from the baking sheets.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 23.8 g, Cholesterol 31.8 mg, Fat 9.4 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 5.8 g, Sodium 136.7 mg, Sugar 17 g

TEXAS GOVERNOR'S MANSION COOKIES



Texas Governor's Mansion Cookies image

Make and share this Texas Governor's Mansion Cookies recipe from Food.com.

Provided by baker4life

Categories     Drop Cookies

Time 25m

Yield 5 dozen

Number Of Ingredients 14

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 1/2 cups butter, at room temperature
1 1/2 cups sugar
1 1/2 cups packed brown sugar
3 eggs
1 tablespoon vanilla
3 cups semi-sweet chocolate chips
3 cups old fashioned oats
2 cups sweetened flaked coconut
2 cups chopped pecans

Steps:

  • Heat oven to 350°F.
  • Mix flour, baking powder, baking soda, salt and cinnamon in a bowl.
  • In a very large bowl beat butter with electric mixer until smooth and creamy.
  • Gradually beat in sugars, combine thoroughly.
  • Add eggs one at a time beating after each addition.
  • Add vanilla.
  • Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and chopped pecans.
  • For each cookie drop ¼ cup dough onto an ungreased cookie sheet, place 3-inches apart.
  • Bake 15-17 minutes, until edges are lightly browned, rotate sheets half-way through baking.
  • Remove cookies from pans onto cooling racks.

Nutrition Facts : Calories 2455.6, Fat 136.8, SaturatedFat 68.9, Cholesterol 258, Sodium 2095.7, Carbohydrate 305.6, Fiber 19.6, Sugar 197.8, Protein 27.9

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