Wyoming Cowboy Cookies
Loaded with everything to love in a cookie –oatmeal, chocolate chips, coconut, pecans. Crispy around the edges and chewy toward the middle. So good!
Ingredients
- 1 cup sweetened shredded coconut
- 3/4 cup chopped pecans (I used pecan pralines with sea salt because that’s what Husband bought at the store. Very happy accident – they were so good in the cookies!)
- 1 cup butter, softened
- 1 1/2 cups packed brown sugar
- 1/2 cup 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 (12 ounces) chocolate chips
Instructions
- Place shredded coconut in a single layer on a15x10x1-in. baking pan. Bake at 350° for 6 to 8 minutes or until toasted,stirring every 2 minutes. Set aside to cool.
- (Toasting the coconut before adding it to the dough makes the delicious difference here. It gives the cookie a unique caramelized, nutty flavor.)
- In a large bowl, creambutter and sugars until light and fluffy.
- Add eggs and vanilla; beat well.
- In a medium bowl, combine the flour, baking soda and salt.
- Add the dry ingredients to the creamed mixture; beat well.
- Stirin the oats, chocolate chips, toasted coconut and pecans.
- Drop by rounded spoonful ontogreased baking sheets.
- (I used a 2” ice cream scoop and that gave usnice, large, chewy cookies).
- Bake at 350° about 12-15 minutes or untilbrowned.
- Take care not tooverbake. You want them tobe crunchy on the outside and a bit chewy on the inside.
- Remove to wire racks to cool.