WYOMING COWBOY COOKIES

These cookies are very popular in Wyoming. They’re great for munching anytime.

—PATSY STEENBOCK SHOSHONI, WY

PREP: 25 MIN. • BAKE: 15 MIN. • MAKES: 6 DOZEN

1 cup flaked coconut

3/4 cup chopped pecans

1 cup butter, softened

1 1/2 cups packed brown sugar

1/2 cup sugar

2 large eggs

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

1. Place coconut and pecans on a 15x10x1-in. baking pan. Bake at 350° for 6-8 minutes or until toasted, stirring every 2 minutes. Set aside to cool.

2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs 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.

3. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° for about 12 minutes or until browned. Remove to wire racks to cool.

image FROM THE COOKIE JAR

When a cookie recipe calls for brown sugar, it’s likely referring to light brown sugar, which has a delicate flavor. Dark brown sugar, which offers a strong molasses flavor, can be used if that’s what you have on hand.