Wyoming Cowboy Cookies Recipe

4.5 29 33
Wyoming Cowboy Cookies Recipe
Wyoming Cowboy Cookies Recipe photo by Taste of Home
Publisher Photo

Wyoming Cowboy Cookies Recipe

Read Reviews
4.5 29 33
Publisher Photo
These cookies are very popular here. They're great for munching anytime. —Patsy Steenbock, Shoshoni, Wyoming
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 1 cup sweetened shredded coconut
  • 3/4 cup chopped pecans
  • 1 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 1/2 cup sugar
  • 2 large Nellie’s Free Range 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 15x10x1-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.

Test Kitchen Tips
  • For hearty cowboy appetites, double the size of these cookies. Just make sure to increase the oven time, baking these until they're golden brown.
  • Take care not to overbake, though: You want them to be crunchy on the outside and a bit chewy on the inside.
  • Leftover cookies are great for crumbling on top of ice cream.
  • Originally published as Wyoming Cowboy Cookies in Taste of Home April/May 1993, p66

    Nutritional Facts

    2 each: 211 calories, 11g fat (6g saturated fat), 25mg cholesterol, 134mg sodium, 27g carbohydrate (18g sugars, 2g fiber), 2g protein.

    Popular Videos

    • 1 cup sweetened shredded coconut
    • 3/4 cup chopped pecans
    • 1 cup butter, softened
    • 1-1/2 cups packed brown sugar
    • 1/2 cup sugar
    • 2 large Nellie’s Free Range 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
    1. Place coconut and pecans on a 15x10x1-in. baking pan. Bake at 350° for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool.
    2. 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.
    3. 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.

    Test Kitchen Tips
  • For hearty cowboy appetites, double the size of these cookies. Just make sure to increase the oven time, baking these until they're golden brown.
  • Take care not to overbake, though: You want them to be crunchy on the outside and a bit chewy on the inside.
  • Leftover cookies are great for crumbling on top of ice cream.
  • Originally published as Wyoming Cowboy Cookies in Taste of Home April/May 1993, p66

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forWyoming Cowboy Cookies

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    carl185 User ID: 3593673 288122
    Reviewed May. 23, 2018

    "These are "Ranger Cookies" where I come from. Absolutely the best with coffee!"

    MY REVIEW
    mberteig User ID: 775185 287692
    Reviewed May. 11, 2018

    "I decided to make this recipe based on all the good reviews. It wasn't that good. The cookies are very dry, hard and crunchy. Despite all the goodies in them, they are rather bland. The baking time is way off as well. I will stick to my own chocolate chip cookie recipe from now on and add in the goodies...it has pudding mix and shortening in it and yields a much softer and better tasting product."

    MY REVIEW
    adriennepease User ID: 2230673 276059
    Reviewed Oct. 8, 2017

    "Everyone LOVES these cookies! I prefer to grate my coconut fresh. There is enough sugar in the recipe that sweetened coconut is not needed."

    MY REVIEW
    Jellybug User ID: 53068 271599
    Reviewed Aug. 10, 2017

    "I love these sweet cookies, made them for my grandson and we ate most of them..Going to buy more butter to make another batch. I did not think they were dry at all."

    MY REVIEW
    Deb User ID: 9206011 268542
    Reviewed Jun. 26, 2017

    "In Oklahoma we call these "Dishpan Cookies"; I think because the recipe makes such a large batch, you need to mix it up in a big ole' dishpan! I've been making these cookies since I was a teenager, hoping to impress my boyfriends. ;) Now, this is my husband's favorite cookie; he is always disappointed if I make any other kind! I add 1 cup of dried cranberries to the recipe, really adds a nice flavor contrast to the chocolate chips. These are big, hearty cookies, they freeze great and travel well. I bake them for 11 minutes, using the medium size Pampered Chef scoop to portion out the dough."

    MY REVIEW
    Amanda User ID: 4766435 268239
    Reviewed Jun. 22, 2017

    "These are hands down the BEST cookie! They are my husband's favorite! I make it just as it says, and cook about 10 min. :)"

    MY REVIEW
    foxyhottcakes User ID: 8321657 267423
    Reviewed May. 29, 2017

    "These have a great flavor. I think next time I'd like to try half shortening half butter or butter flavored shortening instead so they don't get so crispy. Toasting the coconut and pecans is a great touch!"

    MY REVIEW
    LegalSec User ID: 548619 266279
    Reviewed May. 24, 2017

    "I haven't made yet and will, but people were commenting that they were a tad dry. I think I will reduce the oats to 1-1/2 cups and watch the bake time and start with 10 minutes and I will also too reduce the sugar and I don't think I will toast the coconut or pecans. Will update after I make."

    MY REVIEW
    PageRD User ID: 5881442 266235
    Reviewed May. 23, 2017

    "I love the flavors in these cookies, but they seemed a little dry. After the first batch, I cut the cooking time down to 10 minutes. I took them to an office meeting and people really liked them."

    MY REVIEW
    jnjkoho User ID: 5996647 263130
    Reviewed Mar. 6, 2017

    "I had leftover "kisses" and chopped them up to make the chocolate chips. Think they really MADE them taste super good. Lots of compliments."

    Loading Image