These cookies are filled with so many goodies, they're worthy of the Sheriff's Star! Full of chocolate, pieces of pretzels and caramel, they will take you on a tasty adventure. They are perfect for your snacks, your celebrations with friends and even your rodeos! Come on, gallop to your first bite.
* Ingredients :
° 1 egg
° 1/2 c (1 stick) un-salted butter, soft
° 1/2 cup packed light brown sugar
° 1/4 cup granulated sugar
° 2 teaspoons of vanilla extract
° 1 cup all-purpose flour
° 1 cup whole grain old fashioned oatmeal (no quick or instant cooking)
° 1 teaspoon of baking soda
° 1/2 tsp salt, or to taste
° 1 c semisweet-chocolate chips
° 3/4 cup cornflakes or special K cereal (ice cream flakes or similar cereal can be substituted)
° 3/4 c sweetened coconut
° 1/2 cup walnuts, cut into large chunks (walnuts or raisins can be substituted)
* Instructions :
Add egg, butter, sugars, vanilla and beat on medium-high speed until blended, about 4 minutes.
Scrapee down sides bowl & adding chocolate chips, corn flakes, coconut, walnuts also whisk on low speed to mixed, for 1 min .
Using a large, 1/4 cup scoop or your hands, form about 13 mounds of dough of the same size.
* Organize piles on large plate , covering with plastic-wrap & refrigerate about at least 2 h, up to 5 days.Do-not bake with un-cooled dough as cookie bake thinner, flatter, & are more likely to spread.Preheat oven 350F, line dish with Silpat or spraying with cook spray. Place the mounds of dough on a baking sheet, spaced at least 2 inches apart (I bake 8 cookies per tray) and bake for about 10 to 12 minutes (11 minutes in my oven is okay), or until that the edges have settled and the tops are ready. , even if undercooked, pale and shiny in the center; do not overcook.Permit the cookies cool on baking sheet for 10 minutes before serve .I permit them cool on pan & I don't utilize a rack.
Enjoy !
