Giant Oat Cowboy Cookies

Giant Oat Cowboy Cookies

Course: Dessert, Breakfast


Cooking time



Courtesy of Martha Stewart’s ‘Martha Bakes’ episodeFebruary 2019, featuring our very own Amber Lambke.


  • 1 1/2 cup Maine Grains Org Sifted Flour

  • 1 1/2 cup Maine Grains Org Rolled Oats

  • 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 large 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


  • 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.


  • Store in an air tight container for about 3 days.

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