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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:
    • 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.