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Giant Oat Cowboy Cookies

courtesy of Martha Stewart’s ‘Martha Bakes’ episode (Feb’19) featuring our very own Amber Lambke

Giant Oat Cowboy Cookies
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Recipe adapted from Martha Stewart 'Martha Bakes' episode on Oats.
Giant Oat Cowboy Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Recipe adapted from Martha Stewart 'Martha Bakes' episode on Oats.
Servings Cook Time
16cookies 16-18minutes
Servings
16cookies
Cook Time
16-18minutes
Ingredients
  • 1 1/2 cup Maine Grains Org Sifted Flour Our all purpose, organic flour
  • 1 1/2 cup Maine Grains Org Rolled Oats Organic
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1 1/2 sticks Unsalted Butter (3/4 cup) at room temp
  • 3/4 cup light brown sugar see our recipe to make your own!
  • 1/2 cup Sugar
  • 2 lg eggs
  • 1 tsp pure vanilla extract
  • 6 oz bittersweet chocolate cut into small chunks
  • 1 cup pecan halves toasted and coarsely chopped
  • 1/2 cup unsweetened shredded coconut
Servings: cookies
Units:
Ingredients
  • 1 1/2 cup Maine Grains Org Sifted Flour Our all purpose, organic flour
  • 1 1/2 cup Maine Grains Org Rolled Oats Organic
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1 1/2 sticks Unsalted Butter (3/4 cup) at room temp
  • 3/4 cup light brown sugar see our recipe to make your own!
  • 1/2 cup Sugar
  • 2 lg eggs
  • 1 tsp pure vanilla extract
  • 6 oz bittersweet chocolate cut into small chunks
  • 1 cup pecan halves toasted and coarsely chopped
  • 1/2 cup unsweetened shredded coconut
Servings: cookies
Units:
Instructions
Recipe Notes

Method

  • Preheat oven to 350 degrees with rack in top third
  • Whisk together the flour, oats, baking soda, cinnamon and salt
  • In a large bowl beat butter with both sugars on medium speed till pale and fluffy.
  • Add eggs - one at a time - beating well after each addition
  • Beat in vanilla. Reduce speed and gradually add flour mixture.
  • Beat in chocolate, pecans and coconut until just combined (dough can be saved in plastic for up to 3 days in fridge at this point)
  • Line baking sheet with parchment and drop dough using a 1/4 cup ice cream scoop onto sheets about 3" apart
  • Flatten each dough ball with the palm of your hand
  • Bake about 16- 18 minutes, rotating the tray half way through till golden on edges.
  • Transfer sheets to wire racks and let cool
  • Store in an air tight container for about 3 days.

 

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Mill: 42 Court Street Skowhegan, ME 04976

Mail: PO Box 2060 Skowhegan, ME 04976

info@mainegrains.com

207-474-8001

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