Wyoming Cowboy Cookies
A sweet, chewy cookie that combines shredded coconut, chocolate chips and toasted pecans for a delicious little bite of chocolatey goodness.
Ingredients
- 1 cup coconut, sweetened, shredded
- 3/4 cup pecans, chopped
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar, packed
- 1/2 cup granulated 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
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.
Nutrition
Calories: 157kcalCarbohydrates: 20gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 53mgPotassium: 65mgFiber: 1gSugar: 13gVitamin A: 130IUVitamin C: 0.1mgCalcium: 17mgIron: 1mg