I discovered today that when it comes to Christmas shopping, I am in severe denial. About the whole process. After much consideration (aka: procrastination), I determined that Wednesday, or today, would be the best day to go Christmas Shopping. I was thinking people would take off a Monday or a Friday to avoid the holiday crowds that descend on all shopping areas during December but a Wednesday? Less likely. Also, anymore procrastination was going to result in a panic attack. I just needed to get it done!

So, ever the optimist, I gave myself four hours. I’d be up and out of the house by 9, at the mall nice and early, and be outta there before rush hour and home in time to post Day 2 of Twelve Days of Christmas Cookies well before dinner.

Reality was more like- leave an hour and a half later than planned, circle around the mall parking lot flinging curses at all the people who did get their early and stole my parking space, wandering the mall aimlessly, finally deciding on something and finding it’s not in the size I need, waiting in a mile long lines to order the size I need which takes forever and earns me numerous nasty looks from those waiting behind you (that’s right old man behind me grumbling because he had to wait around while holding sexy lingerie. Maybe you should have ordered in online!), more wandering, more waiting in line, more ordering and more nasty looks, until I finally crawled into Starbucks for a hit of caffeine. Honestly, I really would have preferred a margarita. I mean, the guy with the lingerie was really old. I really, really hope it was for a much younger mistress.

But, after all that, my Christmas shopping is done (ok, like 99.99% done) and I can finally get around to posting todays cookies recipe!

COWBOY COOKIES
veganized from Averie Cooks
makes approximately 20 cookies; Requires 2 hours of chilling time in the fridge

INGREDIENTS:

• 1 Ener-G egg
• 1/2 cup vegan butter such as Earth Balance, softened
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup old-fashioned whole-rolled oats (not quick-cook or instant)
• 1 tsp baking soda
• 1/2 tsp salt, or to taste
• 1 cup semi-sweet chocolate chips
• 3/4 cup Cornflakes or Special K cereal (or a similar cereal. I used Special K)
• 3/4 cup sweetened shredded coconut
• 1/2 cup pecans, coarsely chopped

*For those of you new to vegan baking, you can find Ener-G egg here or I have found it at Whole Foods and Stop and Shop. It’s becoming pretty common. Don’t be put off by the price. It will last you forever! I bake a lot and have had mine for over a year.

** For non-vegans, you can substitute real milk, butter and eggs for the vegan version at a 1:1 ratio across the board.

DIRECTIONS:

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined.
2. Add the flour, oats, baking soda, salt, and beat on low-speed until just combined.
3. Add the chocolate chips, Cornflakes, coconut, pecans, and beat on low-speed until just combined.
4. Using a cookie scoop or 1/4 measuring cup form approximately equal-sized mounds of dough. I used a standard cookie scoop and got approximately 20 cookies.
5. Place mounds on a large plate or tray, cover with plastic wrap and refrigerate for at least 2 hours.
6. Preheat oven to 350F, line a baking sheet with a parchment paper or spray with cooking spray. Place dough mounds on baking sheet and bake for about 10 to 12 minutes or until edges have set and tops are just set.  Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes.
7. A note from Avery Cooks, which I did not try: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.

I’m a huge fan of these cookies. They are so hearty and full of texture. I was especially excited to cook with Special K, which I had never tried in cookies before! You could definitely still get a crunch from them, which I didn’t expect at all.

Anyways, now that this blog is up and Christmas shopping is behind be, about that margarita…