Giant Oat Cowboy Cookies

Courtesy of Martha Stewart’s ‘Martha Bakes’ episode, February 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


  1. Preheat oven to 350 degrees with rack in top third.
  2. Whisk together the flour, oats, baking soda, cinnamon and salt.
  3. In a large bowl beat butter with both sugars on medium speed till pale and fluffy.
  4. Add eggs – one at a time – beating well after each addition.
  5. Beat in vanilla. Reduce speed and gradually add flour mixture.
  6. 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)
  7. Line baking sheet with parchment and drop dough using a 1/4 cup ice cream scoop onto sheets about 3″ apart.
  8. 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.
  9. Transfer sheets to wire racks and let cool.


Servings: 16 cookies, Cook time: 16-18 minutes. Store in an air tight container for about 3 days.