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Cowboy Cookies

1 cup Sweetened Shredded Coconut
¾ cup Chopped Pecans
1 cup Butter, softened
1 ½ cups Packed Brown Sugar
½ cup Sugar
2 Large Eggs, room temperature
1 ½ tsp Vanilla Extract
2 cups All-Purpose Flour
1 tsp Baking Soda
½ tsp Salt
2 cups Old-Fashioned Oats
12 oz Peter’s® Gourmet Semisweet Chocolate Drops
Peter’s® GibraltarTM Bittersweet Baking Chunks, for topping
Sea Salt, for topping

Place coconut and pecans on a 15 x 10 x 1-inch baking pan. Bake at 350⁰F 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 drops and toasted coconut and pecans. Portion with a #40 scoop onto greased baking sheets. Press a few Peter’s Gibraltar Baking Chunks into each cookie prior to baking. Sprinkle with sea salt. Bake at 350° about 12 minutes or until browned. Remove to wire racks to cool.

Yield: Approx. 6 Dozen Cookies