Thursday, April 11, 2013

Vegan Cowboy Cookies

I have to say I am definitely a cookie lady. Don't get me wrong, I love ALL dessert (well mostly) but nothing consistently satisfies my sweet tooth like a cookie. 

Maybe it's the wide variety that exists or the possibility for a wide selection of mix-ins. I think there's a cookie for every person.

For instance, this recipe calls for pecans but we didn't have any on hand so we substituted them with some walnuts. Likewise, if you prefer white chocolate chips or butterscotch chips you can do that. You have the power to make a cookie uniquely yours!

Well to get back to the heart of the matter...

these cookies are delicious, especially when they're still warm from the oven and you can tear off a piece of soft, oat-y goodness with the chocolate chips melting onto your hand.

It's divine.

Also I don't know what it is about these cookies but they just have that classic cookie smell that gets your mouth-watering. I know all cookies smell like cookies but there's something really great about their scent.

This recipe makes a heck of a lot of cookies so it's perfect if you're feeding a large crowd or have a major cookie craving however, we halved the recipe and it turned out fine.

Cowboy Cookies
from Vegan Cookies Invade Your Cookie Jar

Makes 2 dozen large cookies

2 cups old fashioned rolled 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 
1 tbsp ground flax seeds
1 tsp pure vanilla extract
1 cup shredded coconut
1 cup semisweet chocolate chips
1 cup chopped toasted pecan pieces ( we used walnuts)

1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.

2. In a medium-size bowl, stir together oats, flour, baking soda, baking powder, and salt. Set aside.

3. 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.

4. 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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