Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Cowboy Cookies 3.6 (178) 41 Reviews 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 June 12, 2017 Print Rate It 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 Rate it Print