Wyoming Cowboy Cookies Recipe

4.5 27 31
Wyoming Cowboy Cookies Recipe
Wyoming Cowboy Cookies Recipe photo by Taste of Home
Publisher Photo

Wyoming Cowboy Cookies Recipe

Read Reviews
4.5 27 31
Publisher Photo
These cookies are very popular here. They're great for munching anytime. —Patsy Steenbock, Shoshoni, Wyoming
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

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
  • 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. Yield: 6 dozen.

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.
  • Originally published as Wyoming Cowboy Cookies in Taste of Home April/May 1993, p66

    Nutritional Facts

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

    • 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
    • 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
    1. 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.
    2. 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.
    3. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° for about 12 minutes or until browned. Remove to wire racks to cool. Yield: 6 dozen.

    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.
  • Originally published as Wyoming Cowboy Cookies in Taste of Home April/May 1993, p66

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    Reviews forWyoming Cowboy Cookies

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    MY REVIEW
    adriennepease User ID: 2230673 276059
    Reviewed 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."

    MY REVIEW
    Jellybug User ID: 53068 271599
    Reviewed 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."

    MY REVIEW
    Deb User ID: 9206011 268542
    Reviewed 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."

    MY REVIEW
    Amanda User ID: 4766435 268239
    Reviewed 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. :)"

    MY REVIEW
    foxyhottcakes User ID: 8321657 267423
    Reviewed May. 29, 2017

    "These have a great flavor. I think next time I'd like to try half shortening half butter or butter flavored shortening instead so they don't get so crispy. Toasting the coconut and pecans is a great touch!"

    MY REVIEW
    PageRD User ID: 5881442 266235
    Reviewed May. 23, 2017

    "I love the flavors in these cookies, but they seemed a little dry. After the first batch, I cut the cooking time down to 10 minutes. I took them to an office meeting and people really liked them."

    MY REVIEW
    jnjkoho User ID: 5996647 263130
    Reviewed Mar. 6, 2017

    "I had leftover "kisses" and chopped them up to make the chocolate chips. Think they really MADE them taste super good. Lots of compliments."

    MY REVIEW
    AnnaDurbs User ID: 7927638 259878
    Reviewed Jan. 18, 2017 Edited Feb. 7, 2017

    "Has anyone tried making half this recipe?just to update. I halved the recipe and it worked great. bake about 18 min."

    MY REVIEW
    laceyest User ID: 3475325 253288
    Reviewed Aug. 28, 2016

    "I've been baking these for years. Sometimes I forego the chocolate chips and add chocolate covered raisins. So good!"

    MY REVIEW
    Bonne131313 User ID: 6327952 251788
    Reviewed Jul. 24, 2016

    "I needed to increase flour 2 1/2 to almost 3 cups and refrigerated dough between baking batches. . After that, they turned out great! I'm at 9,000 ft."

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