Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Giant Cowboy Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: Mike Krautter Yield: 16 Some claim cowboy cookies hail from Texas, a state many cowboys call home. Others say the treats were named for their ability to withstand long days in a saddlebag. Whatever its origin, the combination of oats, chocolate, pecans, and coconut is undeniably delicious. Ingredients 1 ½ cups unbleached all-purpose flour 1 ½ cups old-fashioned rolled oats 1 teaspoon baking soda 1 teaspoon ground cinnamon ¾ teaspoon kosher salt 1 ½ sticks (¾ cup) unsalted butter, room temperature ¾ cup light-brown sugar ½ cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 6 ounces bittersweet (61 percent cacao) chocolate, cut into ½-inch pieces 1 cup pecan halves, toasted and coarsely chopped ½ cup unsweetened shredded coconut Directions Preheat oven to 350 degrees with rack in top third. Whisk together flour, oats, baking soda, cinnamon, and salt. In a large bowl, beat butter with both sugars on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just incorporated. Beat in chocolate, pecans, and coconut until just combined. (Dough can be made up to this point, covered in plastic, and refrigerated up to 3 days.) Line baking sheets with parchment. Using a 1/4-cup ice cream scoop, drop dough onto prepared sheets, about 3 inches apart. Flatten each with palm of hand. Bake, rotating sheets halfway through, until edges of cookies begin to turn golden, 16 to 18 minutes. Transfer sheets to wire racks; let cool 5 minutes. Transfer cookies to racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days. Rate it Print