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Big Thank You Cookies

Big Thank You Cookies

inspired by Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Cookie
Servings 40


  • 3/4 cup 12 Tablespoons Kerrygold unsalted butter
  • 1/2 cup vanilla sugar
  • 1/2 cup raw turbinado sugar
  • 1/2 cup light brown sugar lightly packed
  • 2 large eggs
  • 1 teaspoon bourbon
  • 1 1/4 cups unbleached all purpose flour
  • 3/4 cup old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup bittersweet chips
  • 1 cup pecan halves toasted and chopped roughly
  • 1 cup unsweetened shredded coconut


  • Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars, beating for several minutes until light and fluffy.
  • Beat in the eggs, one at a time.
  • Mix in the bourbon.
  • Add the flour, oats, baking soda, and salt, mixing on medium-low until just combined.
  • Remove bowl from mixer and stir in the chocolate chips, pecans, and coconut.
  • Portion out on prepared baking sheets using a medium cookie scoop and spacing at least 2 inches apart (I staggered and was only able to fit 8 cookies per sheet, in rows of 2, 1, 2, 1).
  • Bake for 12-14 minutes, or until lightly browned.
  • Leave on baking sheet for 1 minute, then transfer to wire rack to cool completely.