Cowboy Cookies

Preheat the oven to 375 degrees F and line baking sheets with parchment paper.

Place the butter, brown sugar and granulated sugar in a large mixing bowl and beat on medium-high speed until very pale and fluffy (3 to 5 minutes minimum).

Add the egg, egg yolk, and vanilla, beating until completely incorporated.

Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, oats, cornstarch, baking soda, and salt, stirring on medium-low speed just until all the ingredients are combined (do not over-mix).

Stir in the chocolate chips, coconut, and pecans.

Use a ¼-cup scoop to drop balls of cookie dough onto the prepared sheets,* allowing about two inches in between (for spreading).

Sprinkle a few pinches of additional coconut, pecans, and chocolate chips over the unbaked cookies for garnish.

Bake (one sheet at a time) on the center rack of the oven until set around the edges and just barely beginning to turn golden (approx. 9 to 12 minutes).

Remove from the oven and use a large cookie cutter or small bowl to coax the cookies into a more circular shape while still warm.

Cool completely on the baking sheet, then transfer to an airtight container for storage.