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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:
    • Jersey
      Oct 28, 2020

      I make these often! Husband, kids and grandkids love them! My go to recipe!!!! Love them!

    • CaptObvious
      Oct 26, 2020

      FOLLOWED the recipe. Dry dough and too crispy. Good flavor.

    • Cooki
      Sep 27, 2020

      what is are teaspoonfuls could you mention a scoop size like 40 or smaller if that's your teaspoons size

    • Schell
      Sep 6, 2020

      Wonderful cookies added a touch of cinnamon and walnuts in place of pecans

    • Carol
      Aug 17, 2020

      Fantastic cookies. Several people asked for the recipe. It was a bit of trial and error for me to determine the correct baking time in my oven, but once found it was very repeatable. I refrigerated and froze some of the dough to test these options and when cooked they tasted just as if fresh mixed.

    • tsuop
      Aug 14, 2020

      I've made these several years ago, not good dry & tasteless.

    • j1mshort
      Aug 14, 2020

      These are soooooo good!

    • 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.