Cowboy Cookies

I find it hard enough to keep up with all the wonderful blogs out there so I'm not too eager to sign up for Twitter but recently I've found myself kind of wishing I had it. So I can ask questions like "what should I cook for brunch this weekend?" or "what kind of cake should I make to go in a trifle?" Basically the only reason I'd want Twitter is to talk about food even more than I already do. And maybe Abby sometimes.

One can never have enough cookie recipes, am I right? I recently got Vegan Cookies Invade Your Cookie Jar and have started working my way through it. The first cookies I made from it were these cowboy cookies which are nice and thick and chewy. A fairly simple cookie but so very delicious with coconut, oatmeal, pecans and chocolate chips. These are the kind of cookies to make all the time.

If this sounds good, you might also like:
Ginger Spice Cookies
Double Dark Chocolate Cherry Cookies
Monster Cookies
Coconut Shortbread

Cowboy Cookies
Adapted from Vegan Cookies Invade Your Cookie Jar

Makes 2 dozen large cookies

2 cups old fashioned rolled oats
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2/3 cup canola oil
2/3 cup sugar
3/4 cup firmly packed brown sugar
1/2 cup nondairy milk (I used unsweetened soy)
1 tbsp ground flax seeds
1 tsp pure vanilla extract
1 cup shredded coconut (I've used both sweetened and unsweetened, either is good)
1 cup semisweet chocolate chips
1 cup chopped toasted pecan pieces

1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.

2. In a medium-size bowl, stir together oats, flour, baking soda, baking powder, and salt. Set aside.

3. In a large bowl, beat together oil, sugar, brown sugar, nondairy milk, flax seeds, and vanilla. Fold in half of the flour mixture to moisten, then fold in the remaining half. Just before the mixture is completely combined, fold in the coconut, chocolate chips, and pecans.

4. For each cookie, drop 1/4 cup of dough (about the size of a golf ball) onto cookie sheets. The dough will be sticky and thick. Leave about 2 inches of space between each cookie. Flatten slightly with moistened fingers or the moistened back of a measuring cup; repeat dipping in water for each cookie. Bake for 14-16 minutes until edges start to brown. Let the cookies rest on the baking sheet for 5 minutes then transfer to wire racks to complete cooling.