Everyday Baking Coconut Cowboy Cookies Old Farmer's Almanac

Photo Credit

Becky Luigart-Stayner

November 17, 2015

These cookies are a favorite to share at parties, office gatherings, and late night get-togethers. They are especially great for the holidays and when you need a quick and easy dessert fix.

You can make them any way you like, whether you like oatmeal cookies, chocolate chip cookies, cookies with walnuts, or coconut cookies. Can’t decide? Make it with all those things!

Coconut Cowboy Cookies from the Everyday Baking Cookbook are the way to go!

COCONUT COWBOY COOKIES

Ingredients:

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

Combine the oats, flour, baking powder, baking soda, salt and cinnamon in a large bowl. Mix well.
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.
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.
Cover and refrigerate for 1 hour (or longer; if longer, let sit at room temperature for 10 to 15 minutes before shaping).
Preheat the oven to 350 degrees F. Lightly butter two large, shiny baking sheets or line them with parchment paper.
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.
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.
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.

These delightful treats can be found in the Everyday Baking Cookbook, available here!