Martha Stewart Cowboy Cookies Recipe
One bite of a cowboy cookie, and you know it’s not just any regular chocolate chip cookie.The oats add chew, the coconut gives a little texture, and the pecans bring in a nutty crunch.A key trick is using old-fashioned oats instead of quick oats—the texture is way better, and they hold up during baking.I swap half the butter for shortening to help them hold their shape.
Servings: 5 Dozen
Ingredients
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1/2 tsp Baking Powder
- 1 cup Unsalted Butter
- 3/4 cup Sugar
- 3/4 cup Light Brown Sugar packed
- 1 cup Old Fashioned Oats
- 1 cup Semisweet Chocolate Chips
- 3/4 cup Pecan Halves chopped
- 1/2 cup Coconut shredded
- 1 tsp Vanilla Extract
- 2 Large Eggs
Instructions
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper.
- This prevents the cookies from sticking.
- Cream together the unsalted butter, sugar, and packed light brown sugar in a large bowl until the mixture becomes pale and fluffy.
- You can use an electric mixer on medium speed for best results.
- Add in the eggs, one at a time.
- Make sure each is incorporated well into the batter.
- Then, stir in the vanilla extract.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Slowly add this to the wet mixture, mixing just until combined.
- Over-mixing can make the cookies tough.
- Stir in oats, chocolate chips, pecans, and shredded coconut.
- Spoon the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes or until the edges are golden brown.