Tonight I made Cowboy Cookies again...but I made them Gluten/Wheat Free and changed them up a bit!
Cowboy Cookies
Makes about 26 2-inch cookies.
ingredients
1 cup gluten free flour (like rice flour or bean flour) or gluten free flour mix
1/2 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 tsp. vanilla
1 1/2 quick-cooking (not instant) rolled oats
1 1/2 cups Corn Flakes cereal
3/4 cup dried cherries
1 cup shredded coconut
1 cup semi-sweet chocolate chips
In a bowl, whisk together flour, baking soda and salt. Set aside.
In a separate large bowl (or bowl of stand mixer), beat together butter, brown sugar and granulated sugar until fluffy, about 1 minutes. Beat in egg and vanilla.
Using a wooden spoon, stir in flour mixture until combined. Stir in oats, Corn Flakes, cherries and chocolate chips until well mixed together.
Drop by generous 1 Tbsp. balls, about 2 inches apart on a parchment-lined baking sheet. (* For more attractive cookies, flatten the balls by half and roughly shape into round circles. These cookies do not spread much and doing this gives a nice round, flat cookie as opposed to an irregular shaped, higher cookie).
Bake at 350° F. until edges and tops begin to brown, about 12-14 minutes. Leave to cool on the baking sheet set on a cooling rack. Once mostly cooled, remove from pan to the cooling rack to finish cooling.
I crushed the corn flakes.
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