Tag Archives: Cowboy cookies

Oh, Give Me a Home: Cowboy Cookies – Wyoming

We will not say one discouraging word against the Cowboy Cookie. A variation on the tried-and-true chocolate chip, this cookie is satisfyingly crisp on the outside and chewy in the center. The origin

Cowboy Cookies

of the name is as fuzzy as spring duckling. Some say it has something to do with the addition of coconut, oats and pecans, which help keep a cowboy fortified in the saddle. Sounds mighty sensible to us. The StateEats kids gobbled these up before we could utter “giddyup.”

Cowboy Cookies - Wyoming

If you’ve never seen it, the Grand Prismatic Spring in Yellowstone National Park in Wyoming is a wonder to behold. It is the largest hot spring in the U.S. and is known for its striking rainbow hues.

Cowboy Cookies

  • Servings: 2 dozen
  • Difficulty: easy
  • Print

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups old fashioned oats
  • 1 cup unsweetened coconut flakes
  • 1 cup chocolate chips
  • 1/2 cup chopped pecans (optional)

Instructions

In a large bowl, combine flour, baking soda, baking powder and salt. Set aside. With the paddle attachment of an electric mixer, cream the shortening and two types of sugar on medium speed until thick and creamy. Add eggs, and vanilla. Add flour mixture. Stir by hand until well combined. Then add oats, coconut, chocolate chips, and nuts if using. Stir by hand until well combined. Drop walnut size dough balls onto a baking sheet lined with parchment paper. Bake for 7-9 minutes at 350 degrees. Remove to wire rack to cool. Transfer to an airtight container.

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