Ingredients for Martha Stewart's Cowboy Cookies
- vegetable oil cooking spray, as needed for baking preparation
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cups packed light-brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups pecan halves, toasted and chopped
- 1 cup sweetened shredded coconut
- parchment paper, for lining baking sheets
- 1 1/2 cups butterscotch chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Martha Stewart's Cowboy Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Martha Stewart's Cowboy Cookies
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and both sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the oats, butterscotch chips, chocolate chips, pecans, and coconut.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
260g
Fat
246g
Carbs
44g
