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With my ample supply of nuts from Oh Nuts, I had a hankering to bake some cookies. I turned to Martha Stewart’s website and decided on her recipe for Cowboy Cookies. This recipe packs the flavors of oatmeal, pecans, chocolate and coconut all in one cookie. I did trade out half the butter for butter flavored Crisco and also threw in some dried cranberries for the heck of it! The recipe says it yields 5 dozen cookies, but I am a big cookie lover, so I only got 3 dozen. I loved the texture of these cookies, the sweet coconut paired with the crunch of the nuts and chewiness of the cranberries was perfect! I ate one and sent the rest to the boyfriend’s workplace where they were gobbled up in no time! Laura Bush also has a recipe for Cowboy Cookies, the only difference I can see in regards to the ingredients is that Bush’s recipe calls for cinnamon. So, if you’re looking for a delicious cookie with a lot of texture, give these a try…they will make your day a little more delicious!!!

Cowboy Cookies Adapted from

Vegetable oil cooking spray
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 stick unsalted butter, softened
1/2 cup butter flavored Crisco
3/4 cup granulated sugar
3/4 cup light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats
6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)
3 ounces (3/4 cup) pecan halves
1/2 cup shredded unsweetened coconut
3/4 cup dried cranberries

1. Preheat oven to 350 degrees. Coat baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt, and baking powder into a medium bowl.
2. Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. 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 combined. (Dough can be refrigerated for up to 3 days.) 4. Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
5. Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)

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  1. Pocak Panna says:

    Hi Jamie!

    I love your new site as well as I loved the old one. I have one quick Q considering Cowboy cookies: what’s the difference between Cowboy cookies and oatmeal cookies with chocolate in them? :-)

    Keep up the good work!

    1. Jamie says:

      Thanks for stopping by, I honestly have no idea what the difference is! I am guessing maybe the combination of coconut, cranberries, chocolate and oats. Have a delish day!

  2. Christina's World of Cooking and Baking says:

    This is a really cute site. I’m going to try out your cowboy cookies recipe.

  3. Sophie says:

    So many tasty ingredients, I love a good cookie with great texture; cranberries and coconut sounds like a winning combo :).

  4. puregredients says:

    oh yum. i thought that i had found the perfect choc chip cookie recipe on the back of vons organic chocolate chips bag, but this looks like it just might tie for first! it IS martha stewart, after all, so how could it not. thank you for sharing it! great photo too!


  5. My Sweet & Saucy says:

    Those sound amazing! I love all the add-ins!

  6. pinkstripes says:

    Those look yummy!

  7. Sam says:

    The MS recipe is very similar to the Laura Bush’s cowboy cookies that my family loves so much! I just wish mine turned out pretty like yours and not spread all over the place!

  8. Cristine says:

    Sounds delicious! I’ll have to give them a go!

  9. FAMILY FIRST says:

    ooh love the name you gave it!

  10. Megan says:

    YUM, now that is my kind of cookie! they sound absolutely amazing-i can’t wait to try them! thanks for sharing :)