Giant Oat Cowboy Cookies
Recipe adapted from Martha Stewart ‘Martha Bakes’ episode on Oats.
Cook Time
Cook Time
  • 1 1/2cup Maine Grains Org Sifted FlourOur all purpose, organic flour
  • 1 1/2cup Maine Grains Org Rolled OatsOrganic
  • 1tsp Baking Soda
  • 1tsp Ground Cinnamon
  • 1 1/2 sticks Unsalted Butter(3/4 cup) at room temp
  • 3/4cup light brown sugarsee our recipe to make your own!
  • 1/2cup Sugar
  • 2lg eggs
  • 1tsp pure vanilla extract
  • 6oz bittersweet chocolatecut into small chunks
  • 1cup pecan halvestoasted and coarsely chopped
  • 1/2cup unsweetened shredded coconut
Recipe Notes


  • 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.