It’s said that cowboy cookies were the cookie of choice for cowboys on the trail. Considered the first power bar, these thick, chewy cookies are packed with oats, pecans, coconut, and chocolate chips. Some recipes for this treat also include dried fruit such as cranberries or raisins. Cowboy cookies satisfied the hunger of cowboys and kept well without refrigeration. These cookies also are known as pantry cookies or kitchen sink cookies because of the wide variety of ingredients it is possible to include.
Recipe Servings: 48
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup sweetened shredded coconut
- ¾ cup pecans, chopped
- 1 cup (2 sticks) butter, softened
- 1½ cups brown sugar, packed
- ½ cup sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups old-fashioned oats
- 2 cups chocolate chips
Directions
- Preheat the oven to 350°F.
- Spread the coconut and pecans out on a baking sheet and bake them for 6–8 minutes or until toasted, stirring every 2 minutes. Remove them from the oven and set them aside.
- Cream together the butter, sugar, and brown sugar in a large bowl until light and fluffy.
- Add the eggs and vanilla, beating well.
- Combine the flour, baking soda, and salt in a separate bowl.
- Add the dry ingredients to the butter mixture and beat well.
- Stir in the oats, chocolate chips, coconut, and pecans.
- Drop the mixture by rounded tablespoonfuls onto greased baking sheets.
- Bake the cookies for about 15 minutes or until browned.
- Remove the cookies from the oven and let them cool.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.