Wyoming Cowboy Cookies

 

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

 

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

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.