Oats | Martha Bakes | PBS Food

Martha Bakes: Oats


Martha Bakes More EpisodesWith Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.


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Martha invites grain expert and mill owner, Amber Lambke, to share her extensive knowledge of this versatile grain. Martha then creates two tasty recipes: a savory Swiss chard and ricotta galette, and cowboy cookies, the healthier cousin of a chocolate chip cookie. Modernist baker, Francisco Migoya makes an unusual and ingenious pressure caramelized oat sandwich bread.


This Week’s Recipe

Giant Cowboy Cookies

Some claim cowboy cookies hail from Texas, a state many cowboys call home. Others say the treats were named for their ability to withstand long days in saddlebag. Whatever its origin, the combination of oats, chocolate, pecans, and coconut is undeniably delicious. This recipe appears in the Oats episode of Martha Bakes.



  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • 1 1/2 sticks (3/4 cup) unsalted butter, room temperature
  • 3/4 cup light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 6 ounces bittersweet (61 percent cacao) chocolate, cut into 1/2-inch pieces
  • 1 cup pecan halves, toasted and coarsely chopped
  • 1/2 cup unsweetened shredded coconut


  1. 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.)
  2. 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.

Yield: 16 cookies



Additional Recipes

Additional recipes and video clips from the episode are available on MarthaStewart.com:

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