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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


  • 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


  • 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.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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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