Wyoming Cowboy Cookies

Name: Wyoming Cowboy Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 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

These cookies are very popular here. They're great for munching anytime. —Patsy Steenbock, Shoshoni, Wyoming

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° for 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.

Originally published as Wyoming Cowboy Cookies in Taste of Home April/May 1993

Reviews

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Average Rating:

Marginaskitchen

Feb 17, 2019

These cookies are very good, crunchy on the outside and slightly chewy in the middle. I am going to try making these again substituting raisins and walnuts (I have on hand most of the time) for the chocolate chips and pecans I have on hand less frequently.
Kathie

Feb 4, 2019

The cookies taste good to me, although a little on the sweet side. I found the dough way too dry and had lots of oats, nuts
Kathryn

Dec 8, 2018

Followed the recipe except used a tablespoon to measure out the dough. 12 minutes was perfect. Crispy edges and soft center.
sidormayer

Nov 5, 2018

Loved these flavorful cookies. I set my timer for 10 minutes then watched them carefully. I didn’t want to overbake the cookies. 10 1/2-11 minutes was perfect for my oven. I will certainly make these again.
carl185

May 23, 2018

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

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.
adriennepease

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.
Jellybug

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.
Deb

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.
Amanda

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. :)