Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Cowboy Cookies 3.6 (178) 37 Reviews 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 Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 20 mins Yield: 5 dozen 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. Ingredients ¾ cup pecans (3 ounces) 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt ½ teaspoon baking powder 1 cup (2 sticks) unsalted butter, softened ¾ cup granulated sugar ¾ cup packed light-brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 ½ cups old-fashioned oats (not instant or quick-cooking) 6 ounces semisweet chocolate, cut into ¼-inch chunks ½ cup shredded unsweetened coconut Vegetable-oil cooking spray Directions 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. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Addeggs, one at a time, beating well after each addition. Beat in vanilla. 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.) 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. 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 Print