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Under 30 Minutes

Cowboy Cookies


The origin of the name is unclear, but the cookies do seem hearty enough for the Wild West. They have a soft, chewy texture all their own.

  • Prep:
  • Total Time:
  • Yield: Makes about 5 dozen

Source: The Martha Stewart Show, September Fall 2008


  • 3/4 cup pecans (3 ounces)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups old-fashioned oats (not instant or quick-cooking)
  • 6 ounces semisweet chocolate, cut into 1/4-inch chunks
  • 1/2 cup shredded unsweetened coconut
  • Vegetable-oil cooking spray


  1. 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.

  2. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

  3. 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.)

  4. 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.

  5. 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

Reviews Add a comment

  • ljmicci
    17 JAN, 2012
    My mom has been making these cookies for YEARS... every since I was a little girl.... and I am 43 years old now! They are wonderful. We usually also would add raisins in them for an even chewier cookie. We also used chopped walnuts instead of the pecans. ALWAYS A FAMILY FAVORITE!!
  • wittnie
    24 OCT, 2011
    MY favorite cookies to bake! They are always a hit!
  • LJGrandma
    11 APR, 2011
    I love these cookies! Unfortunately, though, I forgot the main ingredient, coconut, which was the reason I tried the recipe in the first place. However, even without the coconut, they have a great flavor, and the oatmeal makes them somewhat chewy inside and crunchy outside. It was a mistake that still had a happy ending!
  • babysmyles
    3 MAR, 2011
    Timing is way off... toasting nuts took 7-8 minutes and the cookies maybe 10. Yummy and versatile recipe otherwise. I used sweetened coconut, margarine and mini chocolate chips cause that's what I had on hand. Great tasting!
  • Katfowler
    29 SEP, 2010
    These cookies tasted great but there are a few issues. The prep time is too short, the cooking time is too long and I only got 3 dozen not 5. I trusted this recipe - when I make them next time I'll know better.
  • flits21
    3 JAN, 2010
    Has anyone made these without coconut?
  • ljmicci
    30 NOV, 2009
    My mom has been making these since I was a little girl!... and now I am 41 years old! These were definitely our family's favorite!... And now I make them all of the time for my kids!
  • emmapeep
    31 OCT, 2009
    One of my favorites! I mix up the kinds of chocolate that I use--milk, dark, and semi-sweet as well as the kind of nuts--almonds, walnuts, and pecans all in the same batch! SO good!
  • Pudding1980
    10 AUG, 2009
    So delicious; great texture!
  • hayesstephens
    2 AUG, 2009
    My mother-in-law even asked for the recipe!