These Texas-sized cookies are crammed full of oats, chocolate chips, coconut, and pecans. They're even better than they sound—plus, not unlike a cowboy, laid back, requiring no chilling time and easily made dairy-free with coconut oil.Yum
As a gander at the archives will inform you, where I start pretty much every dairy-free dessert post with this declaration, I do not abide the paltry in parve desserts. I for one will sooner and gladly tolerate a 6-hour wait for an appropriately buttery baked good than touch a pale imitation. I was rabidly skeptical about attempting cowboy cookies without the use of butter. This is a Texas thing we're talking about, not a state famed for its restraint in...anything, and certainly not in matters involving butter. But, to take up a perhaps by now tired trope, I live with a bunch of carnivores who will icily stare down any green vegetable but put away a whole roast chicken or a kilo of steak. Like, my little scrawny kids who the pediatrician tells me to feed more protein to. But I digress. The point is, I greet many a Shabbat with a meat meal that cannot be ceremoniously concluded sans dessert. Hence the high bar and the clearing of it. And these cookies, friends, clear the bar. And then some.
While I'm being insufferable, I'll just continue on to deflate the rampant mythology that passes for most food history and flat-out declare that I have no idea why they're called cowboy cookies, and neither does anyone else. (I was a riot at academic conferences, let me tell you.) What is unassailable is that there was some kind of First Lady cookie showdown that birthed these cowboy-monikered monster cookies onto the national stage. Apparently, the Dems kept demolishing the Republicans in this arena until Laura Bush comes along with oat and chocolate chip, but also coconut and pecan for good measure, oversized cookies and The End.
Now let's trade in our responsible historian hat for a ten-gallon, shall we, and talk cookie making. These are absolutely easy: ten minutes is a generous prep overestimate that include the time for scooping out the cookies. You just beat the wet stuff, add the dry stuff, fold in all the good stuff, and bake away. Because these cookies are big, you'll want to use a ¼ cup measuring cup or an oversized cookie scoop. I have this one and use it constantly because it's also the perfect size for doling out muffin batter, making medium-sized pancakes, plus all the latkes and fritters. Highly recommend.
For most climates, you can use coconut oil right out of the jar and it'll be the perfect consistency. If your kitchen is hot and your coconut oil is melty, stick it in the fridge to firm up a bit before you start treating it like room-temperature butter, which you'll do by beating it until it's light and fluffy. Yes, your coconut oil will get nice and fluffy just like butter. It's a miracle replacement for those of us plagued by carnivores (and, you know, committed to the 613).
Cowboy Cookies (parve)
- 1 ½ cups all-purpose flour
- ½ Tbsp baking powder
- ½ Tbsp baking soda
- ½ Tbsp ground cinnamon
- ½ tsp salt
- ¾ cup refined coconut oil
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 eggs
- ½ Tbsp vanilla
- 1 ½ cups chocolate chips
- 1 ½ cups rolled oats, old-fashioned or quick-cooking both work
- 1 cup unsweetened flaked coconut
- 1 cup chopped pecans - 115 g
- Preheat oven to 350F / 180C. Because the cookies are large, you will need three baking sheets to bake them. They bake best one pan at a time in the center of the oven.
- In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- In a large mixing bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Add the sugars, one at a time, beating well after each addition.
- Add eggs one at a time, beating well after adding each. Beat in the vanilla.
- Fold in the dry ingredients, stirring until just combined. Fold in chocolate chips, oats, coconut, and pecans.
- For each cookie, scoop a ¼-cup amount of dough onto the baking sheets, spaced 3" / 8 cm apart.
- Bake for 15-17 minutes, until the edges of the cookies are golden.