Wyoming Cowboy Cookies
These cookies are crunchy on the outside and chewy on the inside.
- 1 cup sweetened shredded coconut
- 3/4 cup chopped pecans or walnuts
- 1 cup butter, softened
- 1 1/2 cups packed brown sugar
- 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
- Heat oven to 350 degrees F.
- Place coconut and pecans on a 15 x 10 inch jellyroll pan. Bake 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, 5 to 7 minutes.
- Add eggs and vanilla extract; 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 coconut and pecans or walnuts.
- Drop by rounded teaspoonsful onto greased baking sheets. Bake for about 12 minutes or until browned.
- Remove to wire racks to cool.
For hearty cowboy appetites, double the size of these cookies. I like to use 1/4 cup of cookie dough for each cookie. Just make sure to increase the oven time, baking these until they're golden brown. Take care not to over-bake, though; You want them to be crunchy on the outside and a bit chewy on the inside.
Toasting the coconut and pecans makes all the difference in the world. Please don't skip this step.
Leftover cookies are great for crumbling on top of ice cream.
Per 1 cookie: 105 calories, 6g fat (3g saturated fat), 12mg cholesterol, 61mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 1g protein