Best 3 Martha Stewarts Cowboy Cookies Recipes

Indulge in the delectable goodness of Martha Stewart's Cowboy Cookies, a symphony of flavors and textures that will tantalize your taste buds. These cookies, with their chewy oat base, are generously studded with chocolate chips, coconut, pecans, and a hint of brown sugar, creating a delightful symphony of flavors in every bite. Whether you prefer them soft and chewy or crispy and golden, this recipe offers variations to suit your preference. For those who love a classic treat, the traditional Cowboy Cookies recipe delivers a nostalgic experience. If you seek a gluten-free option, a dedicated recipe caters to your dietary needs without compromising on taste. And for those who love a touch of sophistication, the Cowboy Cookies with Maple Glaze elevate the experience with a drizzle of sweet and tangy maple glaze, adding an extra layer of flavor and visual appeal. No matter your preference, these Cowboy Cookies are sure to become a beloved favorite, perfect for sharing with loved ones or enjoying as a special treat.

Let's cook with our recipes!

GIANT COWBOY COOKIES

Giant Cowboy Cookies image

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.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 16

Number Of Ingredients 13

Ingredients

1 1/2 cups unbleached all-purpose flour
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
3/4 cup light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
6 ounces bittersweet (61 percent cacao) chocolate, cut into 1/2-inch pieces
1 cup pecan halves, toasted and coarsely chopped
1/2 cup unsweetened shredded coconut

Steps:

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.

COWBOY COOKIES

Cowboy Cookies image

This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates' wives and asked readers to vote. Laura Bush's cowboy cookies, a classic chocolate chip cookie that's been beefed up with oats, pecans, coconut and cinnamon, beat Tipper Gore's ginger snaps by a mile. Here is an adaptation of that winning recipe.

Provided by Marian Burros

Categories weekday, dessert

Time 35m

Yield 3 to 3 1/2 dozen cookies

Number Of Ingredients 14

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups unsweetened flake coconut
2 cups chopped pecans (8 ounces)

Steps:

Heat oven to 350 degrees.
Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
Add eggs one at a time, beating after each. Beat in vanilla.
Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 163 milligrams, Sugar 24 grams, TransFat 0 grams

MARTHA STEWART'S COWBOY COOKIES

Martha Stewart's Cowboy Cookies image

Make and share this Martha Stewart's Cowboy Cookies recipe from Food.com.

Provided by charlie 5

Categories Dessert

Time 23m

Yield 5 dozen

Number Of Ingredients 14

Ingredients

vegetable oil cooking spray
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
8 ounces unsalted butter, softened
3/4 cup sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups old fashioned oats
6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 C)
3 ounces pecan halves
1/2 cup shredded unsweetened coconut

Steps:

Preheat oven to 350 degrees. Spray baking sheets with cooking spray, line with parchment, and spray parchment.
Sift flour, baking soda, salt, and baking powder into medium bowl.
Beat butter and sugars with mixer on medium-high until creamy, about 3 minutes. Reduce speed to medium and mix in the eggs, 1 at a time, beating well after each addition. Beat in vanilla.
Reduce speed to low and gradually add the flour mixture. Beat until just incorporated. Beat in oats, chocolate, pecans and coconut. (Dough may be refrigerated up to 3 days).
Drop dough onto baking sheets 3" apart. A 1 1/2" cookie scoop works well.
Bake until edges of cookies begin to brown, 11-13 minutes. Transfer baking sheets to wire rack and cool 5 minutes. Transfer cookies to racks. Cool.

Nutrition Facts : Calories 1310.8, Fat 85.5, SaturatedFat 49.3, Cholesterol 182.1, Sodium 817.6, Carbohydrate 134.8, Fiber 14.7, Sugar 65.2, Protein 19.5

Tips:

For the best results, use fresh ingredients.
Don't overmix the dough, as this will make the cookies tough.
If you don't have a cookie scoop, you can use a spoon to drop the dough onto the baking sheet.
Bake the cookies until they are golden brown around the edges but still soft in the center.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Martha Stewart's Cowboy Cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their chewy texture, sweet flavor, and abundance of mix-ins, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a new cookie recipe to try, give these Cowboy Cookies a try. You won't be disappointed!