Martha Stewarts Cowboy Cookies Recipes

GIANT COWBOY COOKIES

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.

LAURA BUSH'S COWBOY COOKIES

Steps:

• Heat oven to 350°F.
• Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
• In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla.
• Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
• For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
• Bake in 350°F oven 17 to 20 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies to rack to cool.

MARTHA STEWART'S COWBOY COOKIES

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.

COWBOY COOKIE S'MORES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, salt, and cinnamon. 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 oats, 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 1/2-inch ice cream scoop (1 tablespoon), drop dough onto prepared sheets, about 3 inches apart. Bake, rotating sheets halfway through, until edges of cookies begin to turn golden, 15 to 17 minutes. Transfer sheets to wire racks; let cool 5 minutes. Transfer cookies to racks and let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
• To assemble, skewer 1 jumbo marshmallow on a metal skewer. Toast over a fire or gas burner, rotating, until puffed, charred, and gooey in center, about 30 seconds. Slide marshmallow onto a cookie. Sandwich with another cookie and gently press. Serve immediately.

COWBOY COOKIES

Steps:

• 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