Coconut oil cowboy cookies have oats, chocolate chips, shredded coconut, and dried cranberries. And, they have coconut oil instead of butter.
Have you ever had a cowboy cookie? It’s basically an oatmeal cookie with chunks of chocolate and shredded coconut. As I pondered what types of cookies to make for Christmas this year, I decided to play around with the ingredients for cowboy cookies.
In this recipe for coconut oil cowboy cookies, I kicked up the coconut flavor by using coconut oil instead of butter. I also added dried cranberries for an extra chewy, sweet/tart element. I think the cranberries also give the cookies more of a Christmas flare.
This recipe makes a thick, slightly crumbly batter. When you drop heaping tablespoons of the cookie dough onto a cookie sheet, you may need to use your fingers to press the cookies together a little bit.
Coconut oil is solid at room temperature. In order to incorporate evenly into the cookie dough, the coconut oil should be melted. However, it should not be hot. To melt coconut oil, I like to spoon the solid coconut oil into a microwave safe container and microwave it 10 seconds at a time. Every 10 seconds, I swirl the oil around a little. It’s ok to have small clumps of solid oil left. This only took 30 seconds in my microwave.
Don’t over bake these cookies. After they have baked for 8-9 minutes, they may seem too soft. But, they will crisp as they cool.
Coconut Oil Cowboy Cookies Recipe
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- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ tsp. salt
- 1/3 cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 1/2 cup melted coconut oil
- 2 tsp. vanilla extract
- ½ cup semi-sweet chocolate chips
- ½ cup dried cranberries
- ½ cup sweetened shredded coconut loosely packed
- Preheat oven to 350 degrees F.
- Add the oats, flour, baking soda, cinnamon, and salt to a large bowl. Stir to combine.
- In a medium bowl, add the granulated sugar, brown sugar, and egg. Whisk until smooth. Add the melted (but not hot) coconut oil and vanilla. Whisk until well combined (about 1 minute).
- Pour the wet ingredients into the dry ingredients. Stir until all dry ingredients are moistened.
- Add the chocolate chips, dried cranberries, and shredded coconut. Stir until they are well incorporated in the cookie batter. This is a thick batter so this will take some effort.
- Drop large rounded tablespoons of cookie dough onto a baking sheet. Leave about 2 inches around each cookie. Use your fingers to press the cookies together if they are crumbly. Bake for 8-9 minutes. Do not over bake. Cookies will look soft but will continue to crisp as they cool.
- Let the cookies cool on the baking sheet for 5 minutes. Then, transfer the cookies to a cooling rack to continue cooling.