Recipe Review

Cowboy Cookies Are the Simple Delicious Treat You’ll Want to Make Every Week

published Feb 22, 2022
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In my humble, unofficially expert opinion, there is no better snack than a good chocolate chip cookie. In my 34 years of age, I have tried countless different variations and while some are much better than others, there is one person whom I will always trust to lead me to the cookie promised land: Martha Stewart.

The domestic queen of the kitchen recently took to her YouTube channel to showcase a fantastic recipe for Giant Cowboy Cookies that I just couldn’t wait to check out. And even though I am still swooning over these Black and White Cookies, I’ve decided that I have room for both in my life. 

Known for being able to withstand a long day in the saddle bag, Cowboy Cookies make the perfect snack to pack for a road trip, or just a long day at work. Martha’s recipe is fairly simple, beginning with creaming 1 1/2 sticks of butter until pale and fluffy and adding both 3/4 cup of packed light brown sugar and 1/2 cup of granulated sugar. You’ll blend well using a standing mixer with paddle attachment.

In a separate bowl, whisk together all-purpose flour, salt, cinnamon, rolled oats, and baking soda. Head back to your creamed butter and add two eggs and one teaspoon of vanilla extract. Then, preheat your oven to 350°F.  

Next, prepare your coarsely chopped pecan halves, semisweet or bittersweet chocolate, and unsweetened shredded coconut and hold on the side. Start adding your separate bowl of dry ingredients into the standing mixer. Be sure to add the ingredients slowly so that they can be incorporated into the creamed butter evenly. Do the same for the pecan halves, chocolate, and shredded coconut. 

Because this recipe makes anywhere from 16 to 17 cookies, Martha suggests lining three baking trays with parchment paper and arranging five or six cookies per tray while using a 1/2-cup-sized ice cream scooper for a more uniform-sized cookie. Using an offset spatula, flatten your cookie balls a little bit to give them their shape. If your oven only has two racks, store one tray of cookies in the fridge till later. Bake for 16 to 18 minutes, rotating the trays halfway through the process. Let them cool or enjoy fresh out of the oven! 

If the idea of baking these delicious cookies activates your sweet tooth, the full recipe is available on Martha’s website, where you can find countless other great recipes to try for yourself at home. My recent favorite being her recipe for homemade graham crackers, which like these Giant Cowboy Cookies, are perfect for making s’mores.  

You can find Martha’s entire recipe for Giant Cowboy Cookies here and watch the video below.