Cowboy Cookies

Ingredients

• 1 Large egg

• ½ Cup softened salted Kerrygold butter

• ½ Cup packed light brown sugar

• ¼ Cup granulated sugar

• 2 Teaspoons vanilla extract

• 1 Cup all-purpose flour 

• 1 Cup whole rolled oats

• 1 Teaspoon baking soda

• 1 Cup Guittard semi-sweet chocolate chips

• ¾ Cup Cornflakes

• ¾ Cup sweetened shredded coconut

• ½ Cup pecans, coarsely chopped (walnuts or raisins may be substituted)

• Maldon sea salt for sprinkling on cookies balls just before baking, optional but highly recommended

Instructions

1. In a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the egg and vanilla, scrapping down the sides as needed. Add the flour, oats, baking soda, salt, and beat on low speed until just combined.

2. Scrape down the sides of the bowl and add the chocolate chips, Cornflakes, coconut, pecans, and beat on low speed until everything is incorporated, about 1 minute.

3. Using a large cookie scoop or your hands, form approximately 14 equal-sized mounds of dough.  used an OXO Classic Ice Cream Scoop.

4. Place cookie balls in the refrigerator for at least 2 hours before baking.

5. Preheat oven to 350 degrees. Place dough mounds on a parchment lined baking sheet, spaced at least 2 inches apart and sprinkle with sea salt if using.

6. Bake for about 15 to 18 minutes until the edges are golden brown and the tops are just set. The cookies may appear slightly undercooked and glossy in the center but they will firm up as they cool. 

7. Allow cookies to cool on baking sheet for at least 10 minutes.