Recipe by Bonneroo
"These are yummy. If you can manage to get them to cook just the right way, they aren't crunchy, but soft and the tiniest bit chewy, and melt in your mouth!"
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packed brown sugar
semisweet chocolate chips
Okay, here's what I did to combat the "flat" problem: used 3/4Cup of both sugars instead of a full cup, used 1 egg plus one yolk, increased vanilla to 2 teaspoons (just cause I like them flavorful) increased temp to 375 for 8-9 mins. and wha lah! PERFECTION! DELICIOUS cookies will make again. Thanks for a great recipe!
This recipe was horrible the cookies turned out hard as a rock and tasteless. I followed the direction exactly. The kids said "mom your a good baker but those are yucky".
I have been making this cookie recipe for 35 years with the only difference being we use a whole bag 12oz. of semisweet chocolate chips. My mom made them for 20 years before me. They are the best chocolate chip cookies you will find. Why people change the recipe is beyond me! They are not even the same cookie if you change them...so why? Anyway, they are delicious and I don't know one person who does not love them in all my years of baking them.
Loved the cookies, and so did the rest of the family. Followed suggestions (sort by "most helpful") and baked at 375 F for 8-9 minutes, used 2 tsp. vanilla, decreased sugar to 3/4 c. EACH, used 1.5 sticks of Nucoa margarine (same thing as 3/4 c.) Shaped fairly large, oversized, round balls of dough, and used Ghiradelli and Tropical Souce brand chocolate chips. In place of the two eggs, I used a total of 1/4 c. water. (1 egg = 2 Tbs. water) If mixture is still a bit dry, add just enough water for it to come together. This way, even those with dairy/egg allergies can have some! Baked on parchment paper, and also added small dashes of ginger and cinnamon to half the batch. Have already made two batches since discovering them a month ago. My mum makes the exact same recipe--but with eggs, and people don't know the difference. :o)
Super Yummy! I made a few adjustments. I used 3/4c. each of the sugars, 2tsp. vanilla, added in 1c. of raisins, 1tsp. cinnamon, and 1/2c. chopped pecans. I baked them at 375 for 9 minutes on an air-bake cookie sheet. The cookies are soft and chewy not flat at all. I ended up with 4 dozen not 5 dozen. My two boys ages 2yrs. and 4yrs. love to help make and eat these cookies! I think I figured the WW points to be 3pts. per cookie. I'm definately keeping this recipe!!
Wonderful cookies. Best cookies I have ever made. They are so soft and chewy. I used 3/4c of both sugars and 3/4c butter, and since I am a chocolate addict, I used 2c of chocolate chips. I don't have a nice cookie sheet. I think it is older than me, and these treats turned out perfect. I used a little more dough than a teaspoon full and I baked them for 10 minutes. Thank you for this great recipe. I will for sure make this treat in the near future.
Fantastic! I used only 1.5 sticks of butter and 3/4 c sugar and it worked out great! Chewy in the middle and crisp on the edges! Yummy!
this could be my favourite cookie recipe yet! where has it been all my life? reading about the flat issue, instead of making "ball" shapes, i made taller columns of dough and this worked perfectly. the key is in the baking time as well. wait till the edges go golden and although they might look undercooked in the middle, once they cool they arent. they are perfectly soft, chewy and deliciously amazing! I used 1 package milk chocolate chips and 1 package of butterscotch chips. next time i will try a chocolate/raisin combo -my favourite!
* Percent Daily Values are based on a 2,000 calorie diet.
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Serving Size: 1/60 of a recipe
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