I really liked these cookies. I loved the oats, chocolate, coconut, the cinnamon gave just a hint of warmth with the sunflower seeds adding just a touch of saltiness. All in all, a great cookie
Cowboy Cookies (from Bob’s Red Mill United States of Cookies)
- 1 cup + 2 tbsp flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1/2 packed brown sugar
- 1/3 cup shortening
- 1/4 cup milk
- 1 tsp vanilla
- 1/3 cup shredded coconut
- 1/3 cup chocolate chips
- 1/3 cup regular rolled oats
- 1/4 cup shelled sunflower seeds
Instructions
- Preheat oven to 350 degrees F.
- Line cookie sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, salt, cinnamon, and baking soda. Set aside.
- In a large bowl, combine the brown sugar, shortening, and vanilla with a hand blender until mixed well.
- Add the flour mixture to the brown sugar mixture along with the rice milk and beat to combine until a dough forms.
- Add the coconut, chocolate chips, oats, and sunflower seeds to the dough and mix well either with a hand mixer or a spoon by hand.
- Pinch off 1 Tablespoon dough and roll into balls, place on the parchment lined cookies sheets about 2 inches apart and lightly flatten with your hands. The dough should not be sticky but easy to roll.
- Bake for 12 minutes in the preheated oven.
- Allow cookies to cool on the pan for about 5 minutes before moving to a wire rack to cool completely.
- Enjoy!
