Cowboy Cookies

Total Time Prep: 25 min. Bake: 15 min.

Yield 6 dozen

Cowboy cookies are packed with hearty mix-ins: chocolate chips, oats, pecans and shredded coconut. Our cowboy cookie recipe also includes a unique step—toasting the coconut and pecans—to add a layer of complexity.

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 chocolate chips

Directions

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.
In a 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 and beat well. Stir in oats, chocolate chips, and toasted coconut and pecans.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° for 12 minutes or until browned. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 105 calories, 6g fat (3g saturated fat), 12mg cholesterol, 61mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 1g protein.

These cookies are very popular here in Wyoming. Mix up a batch for your crew and see why. —Patsy Steenbock, Shoshoni, Wyoming

Recipe Creator