With our annual Cow Paddy Bingo just around the corner, we thought it’d be a fun idea to share some of our favourite recipes for cow patties with all of you. Don’t worry, these cow patties have no affiliation with the contents of a real cow paddy. Cow patties, in short, are cookies made to resemble the general colour – and sometimes texture – of a real cow paddy with the added bonus that they’re edible and taste delicious.
Below are two recipes for cow patty cookies that we found work wonders for everyone’s taste buds. Feel free to make adjustments to recipes according to allergies, preferences, etc. Share your cow patties with us on our Facebook page!
No Bake Chocolate, Peanut Butter and Oatmeal Cookies
These cookies are an after school staple! They’re filling, tasty and easy to make. These patties are made to satisfy even the pickiest of eaters. Try it with your little ones for a fun family activity this summer!
- 1/2 cup unsalted butter
- 2 cups granulated sugar
- 1/2 cup whole or 2% milk
- 4 tablespoons unsweetened cocoa powder
- 1/2 cup peanut butter
- 2 teaspoons vanilla extract
- 3 cups quick cooking oats
- Pinch of salt
Yields 24 – 36 cookies
- Combine butter, sugar, milk, cocoa powder and salt in a large saucepan on high heat. Stir continuously to incorporate ingredients well.
- Bring to a rolling boil. Once there, let mixture boil for an additional minute
- Remove from heat and gently fold in peanut butter and vanilla extract until mixture is smooth, then gradually stir in oats
- Line a baking sheet with parchment paper and start forming your cookies. Scoop cookies with an ice cream scoop (or the measurement of two tablespoons) into circular shapes onto baking sheet
- Let cookies cool until completely set, about 30 minutes. Cookies can later last up to two weeks stored in an airtight container at room temperature of in the fridge
This recipe was adapted from one published by the Brown Eyed Baker. Check out the original recipe here.
Ree Drummond’s Cow Patty Cookies
While the previous recipe is catered more towards children and those with a love for peanut butter, this version of cow patties is a bit more challenging for the tastebuds. With a unique combination of saporous flavours, these cow patties are perfect for dinner parties, afternoon tea, book club meetings or any occasion that calls for a chocolate craving.
For the cookie dough:
- 2 cups granulated sugar
- 2 1/2 sticks (1 1/4 cups) salted butter softened
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1 cup dried cranberries, dried cherries or raisins
For the nut mixture:
- 2 tablespoons salted butter
- 1/4 cup packed brown sugar
- 1/2 cup toasted slivered almonds
- 1 teaspoon ground cinnamon
- Pinch of salt
Yields 16 cookies
- Preheat the oven to 350. Line 2 baking sheets with parchment paper and line a plate with wax paper.
- Preheat your oven to 350° F. Place parchment paper on 2 baking sheets, then line a large plate with wax paper to be used later for the nut mixture
- For the nut mixture, melt the butter together with the brown sugar and salt until combined. Cook until the mixture starts to form bubbles, about 3 minutes, then add the almonds, peanuts and cinnamon. Stir continuously until the nuts are evenly coated. Transfer to the lined plate and set aside to cool.
- For the cookie dough, cream the granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy. Alternatively, use a hand mixer on low speed. Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
- Gently sift all dry ingredients together, gradually adding to the mixture. Fold in chocolate chips, cranberries and the nuts you prepared until thoroughly incorporated in the dough
- Using an ice cream scoop, measure out balls of cookie dough and place them on your prepared baking sheets with approximately three inches in between each cookie
- Bake for 20 minutes or until the middle of the cookies are no longer runny. Remove from oven and let stand on baking sheet for 10 minutes before transferring to a cooling rack to finish cooling
This recipe was adapted from one The Pioneer Woman’s Ree Drummond. Check out the original recipe here.
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