In my opinion, one can never have too many cookie recipes in their arsenal, so when I stumbled upon this recipe for Cowboy Cookies in an old cookbook that once belonged to my grandmother, I knew I had to give them a try. Am I ever glad I did! These cookies feature a dense, chewy crumb, and they are studded generously with chocolate chunks, oatmeal and coconut. They were love at first bite for my family, and I am sure they will be for yours, as well!
- 1 cup shortening
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups rolled oats
- 6 ounces dark chocolate chunks (I used Ghirardelli)
- 1 cup sweetened flaked coconut
- Preheat oven to 350 degrees.
- Cream shortening and sugars together with an electric mixer at high speed until light and fluffy. Stir in eggs, one at a time, until fully incorporated. Stir in vanilla.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt. Add to shortening mixture in three additions, mixing on medium speed, stopping to scrape down the sides of the bowl as needed. Add oats, mixing well. Stir in chocolate chunks and coconut.
- Drop by rounded teaspoons 2 inches apart onto greased cookie sheets. Bake for 8-9 minutes, or until cookies are just set. (Cookies will firm up considerably as they cool, so resist the temptation to overbake.) Cool on pan for 5 minutes before transferring to wire racks to cool completely.
Using shortening in this recipe results in a cookie that is chewy, gooey and oh so delicious!
My son promptly dunked his first cookie into a tall glass of milk, which I would say might be the perfect serving suggestion for these beauties. 🙂
Craving even more cookie and bar cookie recipes? Don’t miss these other delicious varieties!