Chocolate chips cookies are probably our nation’s favorite cookie. Cowboy cookies are a take on that, but with added oats, coconut and pecans for a hearty treat. These cookies are packed with nutty texture and chocolaty flavor and will satisfy the most manly men.
These cookies are perfect for a BBQ, beach party and even a good old fashioned camping trip. I use half shortening and half butter in the recipe, so these cookies can be stored in an airtight container for up to 3 days and not lose their chewy texture. Yee-haw!
8 tablespoons shortening, organic preferably
1 stick butter, room temperature
1 cup organic sugar
1 cup brown sugar
1 egg + 1 yolk
2 teaspoons vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups rolled oats, not quick cooking
1/2 cup sweetened coconut
1 1/2 cups semisweet chocolate chips or chunks
1 cup pecans
(Makes 2 dozen)
1. Preheat the oven to 350 degrees. In a stand mixer, cream together the shortening, butter and sugars, about 2 minutes.
2. Scrape down the sides of the bowl and add the egg and yolk 1 at a time.
3. Add the vanilla and mix for 1 minute. Then, add the flour, oats, baking soda, baking powder, salt and coconut and mix on low for 1 minute.
4. Add the chocolate chips and mix on low for 30 seconds. Rough chop the pecans.
5. Add the pecans to the dough mixture and mix for 30 seconds more.
6. Portion out dough with a cookie scoop or tablespoon, each ball should be about 3 tablespoons. Use 2 sheet pans, about 6 balls per pan.
7. Place the cookies in the oven to bake for 10 minutes, rotating pans half way through baking.
8. Remove the cookies from the oven and let cool for 15 minutes on the pans and place them on a cooling rack until room temperature.
9. Serve the warm cookies immediately (just how I like them) or place them in a sealed container to take with you to your special adventure. Enjoy!