Why are they called Cowboy Cookies?

Cause they have nuts!

Hehe.

I had never heard of Cowboy Cookies before but when I got the new “Vegan Cookies Invade Your Cookie Jar” they were one of the recipes that I wanted to try.  I couldn’t figure out why they were called Cowboy Cookies though, I mean what does oatmeal, coconut, pecans and chocolate have to do with cowboys?  Then my cousin, Sophie, filled me in.  I guess it all makes sense…

Anyway, these are awesome cookies.  They are chewy and dense in a good way, very moist in the center and full of chocolate and toasted pecans.  They are also huge!  They are the size of two regular cookies but I still wanted to eat more than one because they were so delicious.  I made 20 cookies and they were gone in less than a day, we were fighting over the last cookie too.  I would bake these when you are going to be alone so you can have them all to yourself.  Maybe that is why they are called Cowboy Cookies, because you need to be miles from the nearest person to keep from sharing!

Cowboy CookiesCowboy Cookies

From “Vegan Cookies Invade Your Cookie Jar”

2 cups quick-cooking oats

2 cups all-purpose flour (I used white wheat)

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2/3 cup canola oil

2/3 cup sugar

3/4 cup firmly packed dark brown sugar (I used light brown)

1/2 cup nondairy milk (I used soy)

1 Tbsp ground flax seed

1 tsp vanilla extract

1 cup shredded coconut

1 generous cup semisweet chocolate chunks or chips

1 cup toasted pecan pieces*

Preheat oven to 350*F.  Line two baking sheets with parchment paper.  In a medium size bowl, stir together the oats, flour, baking soda, baking powder and salt.  Set aside.  In a large bowl, beat together the oil, sugar, brown sugar, nondairy milk, flax seeds and vanilla.  Fold in the coconut and then half the flour mixture.  Fold in the remaining flour, adding the chocolate and pecans before the mixture is completely combined.  For each cookie, drop a 1/4 cup of dough onto the cookie sheets.  Leave about 2 inches between each cookie.  Flatten each cookie slightly using moistened fingers.  Bake for 14-16 minutes, until edges start to brown.  Let cookies cool on cookies sheet for five minutes and then move to cooling rack.  Store in a loosely covered container.  Makes 2 dozen.

*To toast pecans, place them on a baking sheet and place them in the oven as it preheats.  Keep a close eye on them, they should be fragrant and just golden brown when done.  Let them cool before chopping and adding to the cookies.

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2 Responses

  1. sounds great emma! they sound like the kind of cookies to have in the house at all times!

  2. Made these today, they were great! Thanks Emma!

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