Food & Cooking Baking Martha's Supersized Cowboy Cookies Are Easy to Love You can't go wrong with a batch of these souped-up oatmeal cookies. By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Published on February 22, 2019 Share Tweet Pin Email Photo: Mike Krautter No one knows the provenance of cowboy cookies for sure, but it seems likely that they originated in a test kitchen. Cowboy cookies are essentially oatmeal cookies loaded with chocolate, coconut, pecans, and cinnamon. One of the first recipes for them was published in a 1948 Quaker Oats cookbook. Westerns were all the rage at the time, so the name would've been an apt way to make the recipe more appealing. Former First Lady Laura Bush brought cowboy cookies back into the national conversation when she shared her recipe during the 2000 presidential election, which might be why so many Texans lay claim to them. Martha has been making cowboy cookies for years, even turning them into potluck-perfect bars or using them as a next-level base for s'mores. In the latest episode of Martha Bakes, she's keeping the flavors classic but going big, literally. The easy-to-make dough is formed into balls with an ice-cream scoop, flattened, and baked until golden. Crispy on the outside and chewy on the inside, the cookies are utterly irresistible. And they're not the only intriguing recipes Martha's making with oats this week: there's also a rustic Swiss-chard-and-ricotta galette, and the ultimate baking project, pressure-caramelized oat bread. LAST WEEK ON MARTHA BAKES, MARTHA MADE A SPECTACULAR CANNOLI CAKE WITH PUFF PASTRY Giant Cowboy Cookies While it seems unlikely that cowboys ever carried these cookies in their saddlebags, the treats do keep well. They can be made up to three days in advance. Get the Giant Cowboy Cookies Recipe Mike Krautter Swiss-Chard-and-Ricotta Galette The combination of oat and cream cheese yields a rich, toothsome crust for this freeform tart. The filling is added in three layers: onions amped up with balsamic vinegar and golden raisins; Swiss chard wilted with anchovies and thyme; and ricotta enriched with Parmigiano-Reggiano and nutmeg. Get the Swiss-Chard-and-Ricotta Galette Recipe Mike Krautter Pressure-Caramelized Oat Bread Steel-cut oats are caramelized in a pressure cooker before being incorporated into this white sandwich bread, an ingenious twist from the mind of molecular gastronomist and Modernist Cuisine head chef Francisco Migoya. Get the Pressure-Caramelized Oat Bread Recipe Martha Bakes season 11 airs on PBS stations nationwide (check local listings). Was this page helpful? Thanks for your feedback! Tell us why! Other Submit