Wyoming Cowboy Cookies

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These cookies are very popular here. They're great for munching anytime. —Patsy Steenbock, Shoshoni, Wyoming

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Ingredients

  • 1 cup flaked coconut
  • 3/4 cup chopped pecans
  • 1 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 1/2 cup sugar
  • 2 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

Preparation

Step 1

Place coconut and pecans on a 15-in. x 10-in. x 1-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.

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REVIEWS:

With my cookie scoop I ended up with 8 1/2 dozen cookies. My family loved these.

Coconut and white chocolate chips. Have mercy!!!

Friends and family loved these. I even thought they were really good and I am not a fan of coconut. Will definitely make these again.

My mom makes these every week in the summer for our local Farmer's Market. They are always very popular!

I added raisins as well and every time I bake them they disappear very quickly.







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