Monday, November 1, 2010

Cowboy Cookies!

"If I ever get back to Oklahoma I'm gonna nail my feet to the ground. Those Oklahoma City girls are fine and Tulsa's quite a town. If I ever get back to Oklahoma I'm gonna nail my feet to the ground."

A little country tune about my hometown in honor of these cookies.

Cowboy Cookies
{Recipe courtesy of Vegan Cookies Invade Your Cookie Jar}
Makes 2 dozen (or so) large cookies

2 cups quick-cooking oats
2 cups all purpose flour
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 brown sugar
1/2 cup nondairy milk (I used unsweetened, original almond milk)
1 tbsp ground flax seeds
1 tsp pure vanilla extract
1 cup shredded sweetened coconut
1 cup semisweet chocolate chips or chunks
1 cup chopped toasted pecan pieces
  • Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  • In a medium-size bowl, stir together oats, flour, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, beat together oil, sugar, brown sugar, nondairy milk, flax seeds, and vanilla. Fold in half of the flour mixture to moisten, then fold in the remaining half. Just before the mixture is completely combined, fold in the coconut, chocolate chips, and pecans.  
  • For each cookie, drop 1/4 cup of dough (about the size of a golf ball) onto cookie sheets. The dough will be sticky and thick. Leave about 2 inches of space between each cookie. Flatten slightly with moistened fingers or the moistened back of a measuring cup; repeat dipping in water for each cookie. Bake for 14-16 minutes until edges start to brown. Let the cookies rest on the baking sheet for 5 minutes then transfer to wire racks to complete cooling.

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