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Everyday Baking: Coconut Cowboy Cookies

July 17, 2013

Credit: Becky Luigart-Stayner
Your rating: None Average: 4.5 of 5 (4 votes)

Everyday is a good day to make some cookies. If you can’t decide whether to make oatmeal cookies, chocolate chip cookies, cookies with walnuts, or coconut cookies, then why not just make a cookie with all those things! Follow our recipe for Coconut Cowboy Cookies from The Old Farmer’s Almanac Everyday Baking.



2 cups old-fashioned rolled oats

2 cups all-purpose flour

½ teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon salt

¼ teaspoon cinnamon

¾ cup (1 ½ sticks) unsalted butter, softened

¼ cup vegetable shortening

1 cup packed light-brown sugar

⅔ cup sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 cups semisweet chocolate chips

1 cup chopped walnuts

1 cup flaked sweetened coconut

  1. Combine the oats, flour, baking powder, baking soda, salt and cinnamon in a large bowl. Mix well.

  2. In a separate bowl, beat the butter, shortening, and sugars with an electric mixer for 2 minutes. Beat in the eggs, one at a time. Blend in the vanilla.

  3. Using a wooden spoon, stir in the dry mixture, about half at a time. Add the chocolate chips, walnuts, and coconut. Stir until evenly mixed.

  4. Cover and refrigerate for 1 hour (or longer; if longer, let sit at room temperature for 10 to 15 minutes before shaping).

  5. Preheat the oven to 350 degrees F. Lightly butter two large, shiny baking sheets or line them with parchment paper.

  6. Using ¼ cup of dough per cookie, shape the dough into balls and place them on the baking sheet, leaving 2 ½ inches in between. Flatten the balls into ⅓-inch-thick disks with your fingers.

  7. Bake one sheet at a time on the center oven rack for 13 to 14 minutes, turning the baking sheet 180 degrees midway through the baking time.

  8. When done, the cookies will have browned very lightly and still look moist beneath the surface. Do not overbake.

Cool for 2 to 3 minutes on the baking sheet. Transfer to a rack to cool completely. If you’re using only one baking sheet, let it cool between batches. Makes about 24 cookies.

Ginger Vaughan has worked for The Old Farmer's Almanac for over a decade and, every spring, thinks about starting a garden. When she isn't enjoying the outdoors (and pondering just where to plant that garden), she can often be found in the kitchen testing out new recipes. She lives in a Pacific Northwest forest on the Puget Sound with Thor and Olive, two English bulldogs who would like to taste test her cooking creations far more often than they are allowed. 


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