1 cup flour
1/2 cup and 1 tablespoon chopped pecans, toasted
1/3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1/2 cup and 3 tablespoons brown sugar
1/3 cup sugar
1 large egg
1-1/4 teaspoons vanilla extract
1 cup rolled oats
1/2 cup and 2 tablespoons sweetened coconut
1 cup cornflakes
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Spread pecans on sheet pan and toast at 350°F for about 4 minutes; cool and set aside.
In a medium bowl, thoroughly stir together the flour, baking powder, baking soda, and salt; set aside. In the bowl of a standing kitchen mixer with the paddle attachment, and whip the butter, brown sugar, and sugar at medium speed until smooth. Add the egg and vanilla, and beat well. Scrape down the sides of the bowl, then add the flour mixture and mix until evenly incorporated. Stir in oats, pecans, coconut, and cornflakes at low speed or by hand until well incorporated. Let cookie batter sit for at least 5 minutes in the refrigerator. Scoop into golf-ball-size balls (using an ice cream scoop works well), and arrange on prepared baking sheet, allowing ample space between cookies. Dip a metal spatula in water and press the cookies flat, but leave some height, about 1/2 inch. Bake for about 12 to 15 minutes, but watch them and don’t let them get too brown. Let the cookies cool on the baking sheet.
