Time 40m Yield 6 dozen. Number Of Ingredients 12 Steps:
Place coconut and pecans on a 15x10x1-in. baking pan. Bake at 350° 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. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt Add to creamed mixture; beat well. Stir in the oats, chocolate chips and toasted coconut and pecans. , Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° about 12 minutes or until browned. Remove to wire racks to cool.
Time 20m Yield Makes about 5 dozen Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Addeggs, one at a time, beating well after each addition. Beat in vanilla. With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.) Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart. Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers
Time 1h Yield 60 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.
Time 35m Yield 3 to 3 1/2 dozen cookies Number Of Ingredients 14 Steps:
Heat oven to 350 degrees. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly. Add eggs one at a time, beating after each. Beat in vanilla. Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.
Time 30m Yield 2 dozen. Number Of Ingredients 9 Steps:
In a large saucepan, melt butter over low heat. Stir in the brown sugar, sugar, eggs and peanut butter until smooth. Add oats, baking soda, raisins and chocolate chips (dough will be sticky)., Drop on a greased baking sheet with an ice cream scoop or large spoon. Flatten slightly. Bake at 350° for 15 minutes. Remove cookies to a wire rack to cool.
Time 1h30m Yield 36 Cookies Number Of Ingredients 14 Steps:
Heat over to 350°. Mix flour, baking soda, cinnamon and salt in bowl. Beat butter on medium speed until smooth and creamy, gradually beat in sugars, beat to combine. Add eggs one at a time, add vanilla. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie drop 1/4 cup dough onto ungreased baking sheet (I use a large ice cream scoop). Bake at 350° for 17-19 minutes or until edges are lightly browned. Cool cookies on rack.
Time 40m Yield 36 Number Of Ingredients 12 Steps:
Place coconut and pecans on a 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool. In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt Add to creamed mixture; beat well. Stir in the oats, chocolate chips and toasted coconut and pecans. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350 degrees F for about 12 minutes or until browned. Remove to wire racks to cool.
Time 40m Yield 36 Number Of Ingredients 12 Steps:
Place coconut and pecans on a 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool. In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt Add to creamed mixture; beat well. Stir in the oats, chocolate chips and toasted coconut and pecans. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350 degrees F for about 12 minutes or until browned. Remove to wire racks to cool.
More about “wyoming cowboy cookies recipes”
Time 40m Yield 36 Number Of Ingredients 12 Steps:
Place coconut and pecans on a 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool. In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt Add to creamed mixture; beat well. Stir in the oats, chocolate chips and toasted coconut and pecans. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350 degrees F for about 12 minutes or until browned. Remove to wire racks to cool.
