Cowboy Cookies – Cookie of the Week

I’m starting my cookie-of-the-week plan this week. My initial plan was a cookbook a month. I’m starting mid-month and Mastering the Art of French Cooking is my cookbook for October (does not explicitly include cookie recipes) so I have decided to sort through my collection of cookie recipes from Martha Stewart’s Living magazine (the 2008 back issues). I have enough cookie recipes from Living to last through the end of October.

First up, Cowboy Cookies, from Living Oct. 2008. Why Cowboy Cookies? Why not? I have all the ingredients, and they sound good.

Cowboy Cookies are simply chocolate chunk oatmeal cookies with coconut and pecans mixed in. I am skeptical that cowboys would put shredded coconut in cookies, but I’m not the one who named them.


The recipe makes “about 5 dozen” which is about 3 dozen more than I cared to bake. I baked two trays (2 dozen) cookies and put the rest of the dough in the freezer.

While I was baking, Oliver amused himself in his MegaSaucer, then on the floor, and in his high chair. He was pretty good about it, and enjoyed peeking in the mixing bowl as I added the pecans and coconut. He was mildly upset that he wasn’t allowed to sample the raw cookie dough.


They turned out alright, they don’t look nearly as good as the ones Martha made, but they never do. They taste alright as well, not spectacular, not awful. I’d give them a 6 out of 10. I’ll send them to work with Gavin tomorrow, I’m curious to hear what he (and his co-workers) think of them.


Cowboy Cookies

from Martha Stewart Living Oct. 2008

Makes about 5 dozen

  • Vegetable oil coking spray (I skipped this & I used silpat instead)
  • 2 cups all-purpose flour
  • 1 teasp. baking soda
  • 1 teasp. salt
  • 1/2 teasp. baking powder
  • 8 oz. (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 light-brown sugar
  • 2 large eggs
  • 1 teasp. vanilla extract
  • 1 1/2 cups old-fashioned oats
  • 6 oz. semisweet chocolate cut into 1/4-inch chunks
  • 3 oz. (3/4 cup) pecan halves
  • 1/2 cup shredded unsweetened coconut
  1. Preheat oven to 350*F. Coat baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt and baking powder into a medium bowl. (I skipped the vegetable oil spray & used silpat instead.)
  2. Beat butter & sugars in mixer on medium-high until pale and creamy, about 3 min. Reduce speed to medium. Add eggs 1 at a time, beating well after each addition. Beat in vanilla.
  3. Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be refrigerated for up to 3 days.)
  4. Using a 1 1/2 inch ice cream scoop or small spoon, drop dough onto baking sheets, spacing 3 inches apart.
  5. Bake until edges of cookies begin to brown, 11 to 13 min. Transfer baking sheets to wire rack, and let cool for 5 min. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)

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