Dessert: United States – Wyoming (Rocky Mountain United States) – Cowboy Cookies

Serving Size: 36

Approximate Time

Prep 25 min

Cook 12 min

Additional 40 min

Total 1 hr 5 min

Ingredients

- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) packed dark brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, approx. 100 g total
- 2 tsp (10 ml) pure vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp (5 g) baking soda
- 1 tsp (5 g) kosher salt
- 1 tsp (2.6 g) ground cinnamon
- 3 cups (240 g) old-fashioned rolled oats
- 1 cup (80 g) sweetened shredded coconut
- 1 1/2 cups (150 g) chopped walnuts
- 2 cups (340 g) semisweet chocolate chips
- 2 tbsp (30 ml) molasses (optional — for deeper, traditional "cowboy" flavor)
- Parchment paper or silicone baking mats for pans

Instructions

Short Description:
Hearty, chewy drop cookies packed with oats, semisweet chocolate chips, chopped walnuts, and shredded coconut for a rustic, frontier-style treat. These Wyoming-style Cowboy Cookies are rich, slightly spiced, and built for sharing after a long day outdoors.

Regional Notes:
This Rocky Mountain / Wyoming variation emphasizes old-fashioned rolled oats, generous chopped nuts, semisweet chocolate chips, and sweetened shredded coconut—ingredients common in hearty, frontier-influenced baking. Compared with other American versions, this recipe leans into chewiness (chilled dough and a mix of sugars) and uses walnuts to reflect local nut preferences, while keeping coconut as the optional rustic add-in found in many regional renditions.

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, cream the softened butter, dark brown sugar, and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
3. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla and molasses (if using) until fully incorporated.
4. In a separate bowl whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
5. Gradually add the dry ingredients to the butter-sugar mixture on low speed, mixing until just combined; do not overmix.
6. Fold in the rolled oats, shredded coconut, chopped walnuts, and semisweet chocolate chips by hand with a sturdy spatula until evenly distributed.
7. For thicker, chewier cookies, chill the dough in the refrigerator for 30–45 minutes. (This step is recommended but optional.)
8. Using a 2 tbsp (30 ml) cookie scoop or two spoons, drop rounded portions of dough about 2 inches (5 cm) apart on the prepared baking sheets; each scoop yields about 36 cookies total from this batch.
9. Bake in the preheated oven for 10–12 minutes, until edges are set and lightly golden but centers still appear slightly soft. Rotate sheets halfway through baking for even color.
10. Remove cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
11. Store cooled Cowboy Cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage (freeze flat on a tray, then transfer to a sealed bag for up to 3 months).