Boy, howdy, these cookies are everything you’ve ever wanted a cookie to be (and by you, I mean me). It’s that time of year again: baking treats for my company’s annual bakesale, which raises donations for the Alameda County Food Bank. And I take no credit whatsoever for this epic chocolate-oat-coconut-pecan creation. One of my favorite food bloggers, Brown Eyed Baker, whose website I drool and marvel over regularly, posted this recipe and I knew it was a match made in cookie heaven. I love cowboy cookies and this recipe promised to make giant cookies—even better.

Once I read the recipe over I realized I didn’t have a mixing bowl large enough for the amounts called for, so I cut the recipe by half and still ended up with 25 hefty cookies—they really do spread quite a bit. Mine are at least 4 inches diameter. For the whole scoop on these delicious cookies, please see the original post at Brown Eyed Baker.

The only tweak I made was adding about 3/4 cup raisins, because to me, a cowboy cookie ain’t a cowboy cookie without a currant of some kind. But maybe that’s a cowgirl cookie? What’s the difference?

One year ago: A little army of holiday prints