Cowboy Cookies

Recipe submitted by guest, Rick Sebak.

Ingredients:

1 cup (2 sticks) Butter, softened

1 cup Brown sugar

1 cup White sugar

2-3 Eggs

2 cups All-purpose flour (or 1 cup spelt flour and a 1/2 cup each of emmer and einkorn flours)

1 teaspoon Baking soda

1/2 teaspoon Baking powder

1/2 teaspoon Salt

1 tablespoon Vanilla

1 tablespoon Grand Marnier

1 tablespoon Rum (such as Maggie’s Rum Farm)

1 tablespoon Bourbon (such as Wigle whisky)

1 1/2 cups Crushed frosted cornflakes

1/2 cup Rolled oats

1/4 cup each, chopped as needed… (optional and to taste)

Dried blueberries

Dried apricots

Crystallized ginger

Raisins, dark or golden

Dried Strawberries

Nuts

Flaked sea salt for finishing baked cookies

Method:

In the bowl of a stand mixer fitted with a paddle attachment, add the butter, white sugar, brown sugar. Mix on medium high speed for 3-5 minutes until fluffy.

Reduce speed to medium low and add the eggs, one at a time, until incorporated.

Continue to mix on medium low, adding the flour in thirds, along with the baking soda, baking powder, and salt until well combined.

Add each of the remaining ingredients (except the finishing salt) in stages, turning the mixer off/on between items until each are combined evenly.

Roll dough into golf ball size portions, and refrigerate for 1-2 hours or preferably overnight.

To bake, preheat oven to 325°F. Place 9-12 dough balls onto a cookie sheet (Note: cookies will spread when baked). Bake at 325°F for about 15 minutes.

Finish cookies with flaked sea salt. Enjoy!

Recipe submitted by guest, Rick Sebak.