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Wyoming Cowboy Cookies

These cookies are very popular here in Wyoming. Mix up a batch for your crew and see why. —Patsy Steenbock, Shoshoni, Wyoming
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    6 dozen

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 eggs, room temperature
  • 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° about 12 minutes or until browned. Remove to wire racks to cool.

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

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    Average Rating:
    • Katy's mom
      Jan 19, 2021

      I made this recipe several years ago. They are MUCH TOO SWEET. If I were to make them again (which I probably won't), I would cut way back on the sugars since the coconut and chocolate chips are also sweet. For those who experienced dry, crumbly cookies, be sure you're using the right amount of butter. One cup is TWO sticks, not one. It's an easy mistake to make if you aren't paying attention.

    • Gloria
      Dec 21, 2020

      I just made these cookies and they are so, so good. The dough got a bit stiff so I resulted to washing my hands really good and using them to add in the coconut, pecans and oats. I will make them over and over. Thanks for the recipe.

    • carol
      Dec 15, 2020

      Was looking for a ranger cookie with raisins and liked this recipe so swapped the chocolate chips for raisins. Also added a healthy dash of cinnamon. Baked on silicone mat for 11 minutes. Dough was a bit crumbly and hard to press together towards the end but I think that's due to using King Arthur white wheat flour as that's all I had. Definitely a keeper and will try these as directed

    • Jersey
      Oct 28, 2020

      I make these often! Husband, kids and grandkids love them! My go to recipe!!!! Love them!

    • CaptObvious
      Oct 26, 2020

      FOLLOWED the recipe. Dry dough and too crispy. Good flavor.

    • Cooki
      Sep 27, 2020

      what is are teaspoonfuls could you mention a scoop size like 40 or smaller if that's your teaspoons size

    • Schell
      Sep 6, 2020

      Wonderful cookies added a touch of cinnamon and walnuts in place of pecans

    • Carol
      Aug 17, 2020

      Fantastic cookies. Several people asked for the recipe. It was a bit of trial and error for me to determine the correct baking time in my oven, but once found it was very repeatable. I refrigerated and froze some of the dough to test these options and when cooked they tasted just as if fresh mixed.

    • tsuop
      Aug 14, 2020

      I've made these several years ago, not good dry & tasteless.

    • j1mshort
      Aug 14, 2020

      These are soooooo good!