Coconut oil cowboy cookies have oats, chocolate chips, shredded coconut, and dried cranberries. And, they have coconut oil instead of butter.
Keyword: coconut oil cowboy cookies, cowboy cookies
Author: Amanda Finks
1cupold-fashioned rolled oats
1/2cupmelted coconut oil
½cupsemi-sweet chocolate chips
½cupsweetened shredded coconutloosely 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.