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Wyoming Cowboy Cookies

Total Time

Prep: 25 min. Bake: 15 min.

Makes

6 dozen

These cookies are very popular here in Wyoming. Mix up a batch for your crew and see why! —Patsy Steenbock, Shoshoni, Wyoming
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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

  1. Preheat oven to 350°. Place coconut and pecans on a 15x10x1-in. baking pan. Bake for 6-8 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, 5-7 minutes. Add eggs and vanilla; beat well. In another bowl, 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° 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

    1 cookie: 105 calories, 6g fat (3g saturated fat), 12mg cholesterol, 61mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 1g protein.