Wonderful Wyoming Cowboy Cookies

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Wyoming Cowboy cookies are definitely some of the most comforting cookies out there. These cookies are full of chocolatey gooey goodness. Perfect for a snack with some milk or a full blown dessert. Wyoming Cowboy Cookies are well known in Wyoming as you may have guessed and it’s one of the favorite traditional foods of the folks who live there. This cookie is overloaded with deliciousness and flavor which says a lot about the Wyoming people putting lots of love in their foods. Let’s learn how to cook this gem.

Wyoming Cowboy Cookies

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 231kcal


  • ½ cup shredded coconut sweetened
  • 6 tbsp pecan nuts chopped
  • ½ cup butter melted
  • ¾ cup brown sugar
  • 1 large egg
  • ¾ tsp vanilla extract
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 cup old-fashioned oats
  • 1 cup chocolate chips


  • Preheat the oven at 350°F and make sure you have all the ingredients together.
  • Once the oven is hot, place shredded coconut and pecan nuts on a baking sheet and bake it for 6 minutes or until toasted, stirring them halfway through. Set it aside to cool.
  • In a mixing bowl, cream the butter and sugar until light and fluffy using an electric mixer.
  • Then, add egg and vanilla extract. Beat them again.
  • In another bowl, combine flours, baking soda, and salt. Then, add this to the wet ingredients and beat again until well combined.
  • Stir in oats, chocolate chips, toasted coconut, and pecan nuts.
  • Using an ice cream scooper, drop the cookie batter onto the baking sheets with parchment paper. Bake for 12 minutes.
  • Enjoy these flavorful cookies made with love.


Serving size is one cookie.


Calories: 231kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 128mg | Potassium: 107mg | Fiber: 2g | Sugar: 21g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Notes & Tips

  • It is best to toast coconut and pecan nuts for an extra toasty flavor.
  • You may want to change baking to longer time if you want them a little crispy or go less for a chewy and softer cookie. They are both very tasty.
  • You can also make small cookies using a tablespoon instead of the ice cream scooper if you want more cookies out of the batch. Be sure watch them while cooking just in case they cook faster if you do.

Substitutions & Shortcuts

  • You can replace the pecan nuts with other nuts or completely remove it if you are allergic to them. Otherwise, adding more types of nuts is also a good idea if you want extra nutty flavors. Macadamia are always welcome.
  • If you want to make a low-carb version of this, try using almond flour instead of the all-purpose flour.

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