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Wyoming Cowboy Cookies

Wyoming Cowboy Cookies
These cookies are very popular here. They're great for munching anytime. —Patsy Steenbock, Shoshoni, Wyoming
36 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

  • 1 cup flaked coconut
  • 3/4 cup chopped pecans
  • 1 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups old-fashioned oats
  • 2 cups (12 ounces) chocolate chips

Directions

  • Place coconut and pecans on a 15-in. x 10-in. x 1-in. baking pan.
  • Bake at 350° for 6 to 8 minutes or until toasted, stirring every
  • 2 minutes. Set aside to cool.
  • In a large bowl, cream butter and sugars until light and fluffy. Add
  • eggs and vanilla; beat well. Combine the flour, baking soda and salt
  • Add to creamed mixture; beat well. Stir in the oats, chocolate chips
  • and toasted coconut and pecans.
  • Drop by rounded teaspoonfuls onto greased baking sheets. Bake at
  • 350° for about 12 minutes or until browned. Remove to wire racks
  • to cool.
  • Yield: 6 dozen.
© Taste of Home 2013

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Wyoming Cowboy Cookies (continued)

Nutrition Facts: 2 cookies equals 211 calories, 11 g fat (6 g saturated fat), 25 mg cholesterol, 134 mg sodium, 27 g carbohydrate, 2 g fiber, 2 g protein.
© Taste of Home 2013