Giant Oat Cowboy Cookies
Recipe adapted from Martha Stewart ‘Martha Bakes’ episode on Oats.
Maine Grains Org Sifted Flour
Our all purpose, organic flour
Maine Grains Org Rolled Oats
(3/4 cup) at room temp
light brown sugar
see our recipe to make your own!
pure vanilla extract
cut into small chunks
toasted and coarsely chopped
unsweetened shredded coconut
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.