Step 1
Preheat oven to 300°F (149°C). Line a baking sheet with parchment paper.
Step 2
Spread the large oat flakes, pecans, and unsweetened coconut onto the baking sheet. Place sheet into the oven. Toast for 6 to 8 minutes; stir every 2 minutes to prevent burning. Remove from oven and cool completely.
Step 3
Increase oven heat to 350°F (177°C). Line two more baking sheets with parchment paper.
Step 4
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt until thoroughly combined.
Step 5
In the bowl of a mixer using the paddle attachment, cream together melted butter with the Redpath® Dark Brown Sugar and Redpath® Granulated Sugar on medium speed until pale in colour and fluffy; 2 minutes.
Step 6
Add the eggs, one at a time, mixing well after each addition. Add and blend in the vanilla extract.
Step 7
Add in half of the flour mixture, and mix on low speed until just combined. Add in the remainder of the flour mixture. Mix on medium-low speed until well blended; about 2 minutes.
Step 8
Remove bowl from stand mixer. Sprinkle and mix in the cooled, toasted ingredients, the chopped chocolate, pretzel bits, chocolate chips, and toffee bits with a spoon.
Step 9
Cover bowl and chill dough in the refrigerator for at least an hour. Remove from refrigerator and allow chilled dough to come to room temperature; about 10 minutes.
Step 10
With a large ice cream scoop, scoop even-sized balls of dough onto the prepared baking sheet, spaced about 2 inches apart. Roll the dough into balls.
Step 11
Gently flatten the tops of the cookies with the bottom of a flat-bottomed glass. Place back into the fridge to chill; about 10 minutes. Sprinkle tops with flaky sea salt, if using.
Step 12
Place into the preheated oven and bake for 10 to 12 minutes until edges are golden in colour and middles are still slightly soft.
Step 13
Allow to cool on the baking sheet for 10 minutes before carefully transferring cookies to a wire cooling rack; cool completely.
Step 14
Cookies can be stored between parchment or wax paper in an airtight container for up to 4 days in a cool location or in the freezer for up to 2 weeks.
*Swap pecans for walnuts or a mixture of your favourite nuts.
*White chocolate or candy-coated chocolate can be used in place of the chocolate chips.
*Traditionally, either flaked corn cereal or crispy rice cereal was used in cowboy cookies; feel free to replace pretzels with these cereals.
*Dried fruit such as raisins or dried cranberries can be added to the mix-ins by substituting part of any of the mix-ins with an equal amount of dried fruit.
*Smaller cookies can be made using a small ice cream scoop. Reduce time in the oven by about 2 minutes.
