Wyoming Cowboy Cookies

Once in a while, I get a craving for some chocolate—just a little something to satisfy my sweet tooth. And when I do, Wyoming Cowboy Cookies fit the bill. They combine chocolate chips, shredded coconut, salty pecans and old fashioned oats all rolled into one sweet cookie. Wyoming Cowboy Cookies are simply the best for satisfying those occasional chocolate cravings.

This recipe was a wonderful discovery on tasteofhome.com. Originally submitted by Patsy Steenbock of Shoshoni, Wyoming, this recipe is loaded with my favorite flavors—coconut, pecans and chocolate. A combination that makes a chocolatey, chewy cookie. I make the cookies a bit larger than what is called for in the original recipe, making 4 dozen cookies in total.

Toasting the shredded coconut and chopped pecans really brings out their nutty flavor and gives this cookie a crispier texture. Together with the melty, gooey chocolate chips, this is a cookie that everyone will love!

It has been a fun adventure to be a Community Cook for Taste of Home. Sharing recipes and ideas with the best home cooks nationwide has given me so much joy. This group is dedicated to making and sharing the best recipes that come through their kitchens each and every day. I’m happy to be part of this amazing team of talented home cooks.

Wyoming Cowboy Cookies

Ingredients:

• 1 cup sweetened shredded coconut
• 3/4 cup chopped pecans
• 1 cup unsalted butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 white granulated sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups old-fashioned oats
• 2 cups chocolate chips

How to make Wyoming Cowboy Cookies?

• Preheat oven to 350 degrees. Place shredded coconut and pecans on a 15x10x1 baking pan. Bake for 6-8 minutes or until toasted. Stirring every two minutes. Set aside to cool.
• In a large bowl, cream together butter and sugars until light and fluffy, about 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, toasted pecans and coconut.
• Drop by rounded tablespoonfuls onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until golden brown. Allow to cool for 10 minutes on the baking sheet before removing to wire racks to cool completely. Recipe yields 4 dozen cookies.

For more cookie and bar recipes that will satisfy your cravings for chocolate, check out Dark Chocolate Chip Cookies, Peanut Butter Chocolate Chip Cookies, and Almond Joy Brownie Bars. So, so Yummy!

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Wyoming Cowboy Cookies

5 from 3 votes

A sweet, chewy cookie that combines shredded coconut, chocolate chips and toasted pecans for a delicious little bite of chocolatey goodness.

Servings: 4 dozen

Prep Time: 20 minutes mins

Cook Time: 13 minutes mins

Total Time: 33 minutes mins

Ingredients 

• 1 cup sweetened shredded coconut
• 3/4 cup chopped pecans
• 1 cup unsalted butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 white granulated sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups old-fashioned oats
• 2 cups chocolate chips

Instructions 

• Preheat oven to 350 degrees. Place shredded coconut and pecans on a 15x10x1 baking pan. Bake for 6-8 minutes or until toasted. Stirring every two minutes. Set aside to cool.
  
• In a large bowl, cream together butter and sugars until light and fluffy, about 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, toasted pecans and coconut.
  
• Drop by rounded tablespoonfuls onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until golden brown. Allow to cool for 10 minutes on the baking sheet before removing to wire racks to cool completely. Recipe yields 4 dozen cookies.
  

Notes

This recipe was a wonderful discovery on tasteofhome.com. Originally submitted by Patsy Steenbock of Shoshoni, Wyoming, this recipe is loaded with my favorite flavors—coconut, pecans and chocolate.