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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:
    • Keli
      Aug 8, 2020

      These cookies are outstanding. We changed from raisins to Craisins. We also changed from crunchy peanut butter to Sunbutter (sunflower butter) and used a cup of the Sunbutter with crushed granola 1/2 cup for the crunch to equal the 1 and 1/2 cup of peanut butter.. We top them off with mini marshmallows-we make a thumbprint indent in each cookie and bake for 10 minutes and then add 4 mini marshmallows and complete baking for another 5 minutes-they are very tasty-a quick dessert and tasty snack. They do not last long.

    • MommaBear1
      Jul 31, 2020

      these are becoming a family and friends favorite. I cut the granulated sugar down to 1/4 cup

    • gmtrice
      Jun 11, 2020

      I have been baking for 50 years and these are the worst cookies I have ever made. The dough is way to dry and the cookies just fall apart and are dry and I followed the recipe to the letter. I will go back to using my own recipe thank you.

    • Mary
      Jun 10, 2020

      I got rave reviews on these cookies. Delicious!

    • Doug
      May 23, 2020

      Based on other reviews stating these were too sweet, I reduced the brown sugar to 1 cup and the chocolate chips to one cup. Also substituted half the pecans for almonds and reduced cooking time to 10 minutes, even though I made them large. Turned out perfectly - great flavor and texture.

    • lseibling
      May 22, 2020

      I am allergic to coconut. Any suggestions for a substitute? Thx

    • tony
      May 22, 2020

      Haven't made it yet but I do know it will be good. Excepting the coconut and order of mixing the ingredients it a favorite of all my friends, church members and family. Thank you for your work in making a great recipe. It is never easy.

    • 1956skh
      Apr 18, 2020

      Bake for 9.5 min

    • kathleen R.
      Apr 5, 2020

      Favorite go-to cookie. Large batch. Always a hit with everyone. Stores well ??????

    • Jackie
      Feb 27, 2020

      My father in law makes these cookies and we all love them! We call them Ranger Cookies, however. A