Delicious Eats

Cowboy Cookies

These goodies are essentially oatmeal cookies with lots of extras. You can add or substitute dried coconut, raisins, cranraisins, dried cherries—or anything you like (short of adding cowboys, cows, or anything that comes out of either!).

Reprinted with permission from The 30-Day Vegan Challenge: The Ultimate Guide to Eating Healthfully and Living Compassionately

Ingredients

1½ cups light brown sugar, packed

1 cup nondairy butter, softened

1 teaspoon pure vanilla extract

1 flax egg or 3 tablespoons water + 1 tablespoon ground flaxseeds

2 cups quick-cooking oats

1½ cups all-purpose unbleached flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup semisweet chocolate chips

1 cup broken-up pretzels

Directions

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In the bowl of an electric stand mixer or a large freestanding bowl, mix together the nondairy butter and brown sugar until fully blended and creamy. You can do this by hand, but for best results use an electric hand mixer. Add the vanilla and flax egg, and beat until light and fluffy.

Stir in the oats, flour, baking soda, and salt, mixing just until the dry ingredients are incorporated. Finally, add the chocolate chips and pretzels, and stir to combine.

Make balls the size of golf balls and place them at least 2 inches apart on the baking sheet. To create uniform-size cookies, you can also use a small scoop. Lightly wet your hand with some water, and gently press down the top of each cookie to flatten it out somewhat.
Bake for 14 to 15 minutes, until the tops of the cookies are firm and the outside edges are golden brown. Let cool 5 minutes on the baking sheets, then transfer the cookies to a wire rack and cool completely.

For Your Edification

 

To break up the pretzels, place a handful in a sealed plastic bag. Use your hand or a heavy kitchen utensil (like a potato masher) to make chocolate chip-sized pieces. Don’t pulverize them. Measure after you break them up, and then add more, if necessary.

Soy-free

YIELD: Makes about 30 cookies

Nutritional Information

 

Per cookie: Calories: 174, Protein: 1.9 g, Fat: 8.1 g, Carbohydrates: 24 g, Fiber: 1.1 g, Cholesterol: 0 mg

Copyright 2015.

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