The name of these cookies caught my attention. Cowboy cookies? But seriously, these are some AWESOME cookies. So awesome that I had to get them out of my house, or bad things would happen. The day I made them I ate four. FOUR. What, like you’ve never binged before? So I promptly made a plate of eight or so cookies for my neighbor across the street, and another plate of eight or so for my next-door neighbor. But there were still plenty left over, and they called to me at all hours of the day. So yesterday I made two more plates of cookies for more neighbors. And that left me with two cookies. Which I shared with my kids. The end. I don’t think I made my cookies as big as they are supposed to be, so I made about thirty-eight cookies or so. And you are going to need a BIG bowl to stir the batter in. This recipe makes a lot. Be prepared to give some away, or else do a little binging like I did.
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Makes: 3 dozen giant cookies
2 c unsweetened shredded coconut
1½ c vegan butter
1½ c granulated sugar
1½ c light brown sugar
½ c applesauce
1 Tbsp vanilla
3 c flour
1 Tbsp baking powder
1 Tbsp baking soda
1 Tbsp ground cinnamon
1 tsp salt
3 c chocolate chips
3 c rolled oats
2 c chopped pecans
Preheat oven to 350°.
Measure coconut into a small bowl and stir in 1 tbsp warm water and 2 tbsp sugar; set aside.
In a large bowl, whip the butter.
Add sugars and cream.
Add applesauce and vanilla and beat.
In a medium bowl, sift together the flour, powder, soda, and spices.
Add to wet ingredients and beat until well mixed.
Fold in the coconut, nuts, oats and chocolate chips until evenly distributed.
Use an ice-cream scoop to scoop balls of dough for jumbo cookies, and flatten slightly.
Bake on greased sheets for 10-12 minutes, or until golden.