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Ingredients
| flaked coconut meat: 1 cup |
| pecans (chopped): 3/4 cup |
| salted butter: 1 cup (softened) |
| light brown sugar (packed): 1 1/2 cups |
| granulated sugar: 1/2 cup |
| eggs: 2 |
| vanilla extract: 1 1/2 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| rolled oats: 2 cups |
| milk chocolate chips: 2 cups |
Wyoming Cowboy Cookies
Credit: AllRecipes
User rating:
"'These cookies are very popular here,' reports editor Patsy Faye Steenbock of Shoshoni, Wyoming. 'They're great for munching anytime,' she adds."
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Prep Time
25 min -
Cook Time
15 min -
Servings
36 serving(s)
Tags
Directions
- Place coconut and pecans on a 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool.
- In a large mixing 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 degrees F for about 12 minutes or until browned. Remove to wire racks to cool.