Hoot Owl Cookies

READY IN: 3hrs 8mins
Recipe by Curlee

A friend gave me this recipe but the original creator is Natialie Riggin from Olmypia, Washington. Two slices of refrigerator cookies are baked together with chocolate chips for the eyes and a cashew nut for the beak. A clever party cookie.

Top Review by Becca_Anne

Thanks for giving credit to the original recipe creator! My mother is Natalie Riggin and was 2nd runner up in the Pillsbury Bake off with this recipe when she was a teenager. I can't tell you how many people have ripped off her recipe and taken credit for it. I have great memories making these cookies as a child and then with my kids. The original recipe calls for chocolate chip eyes and a cashew for the beak but m & m's work great and candy corn for the beak can be a fun variant as well

Ingredients Nutrition

Directions

  1. Sift together flour, baking powder, salt. Set aside.
  2. Cream butter, gradually add brown sugar, creaming well. Add egg and vanilla; beat well.
  3. Blend in the dry ingredients gradually; mix thoroughly.
  4. Melt chocolate together, cool and add baking soda.
  5. Remove 2/3 of dough to floured surface. Blend chocolate mixture into remaining dough; chill if necessary for easier handling.
  6. Roll out half the light dough to a 10 x 4 1/4" strip. Shape half of dark dough into a roll 10 inches long; place on strip of light dough. Mold sides of light dough around dark: wrap in foil. Repeat with remaining dough. Chill at least 2 hours.
  7. Cut into slices 1/8 to 1/4 inch thick and place two slices toghter on a greased baking sheet to resemble an owl. Pinch a corner of each slice to form ears. Place a chocolate chip in the center of each slice for eyes; press a whole cashew nut between slices for a beak.
  8. Bake 350f 8-12 minutes. Remove from sheets immediately.

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