Cowboy Christmas Cookies

Yields
22−24 cookies

from Chef Tiffany MacIsaac formerly of Birch & Barley in Washington, DC, and now of Buttercream Bakeshop in Washington, DC

1 cup butter, softened to room temperature

1 packed cup light brown sugar

2 tablespoons dark brown sugar

2 eggs

¼ teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

¾ teaspoon cinnamon

½ teaspoon powdered ginger

2½ cups oats

¾ cup dry cherries

½ cup whole hazelnuts

⅓ cup + 1 tablespoon chopped dark chocolate

2 tablespoons chopped candy ginger

¼ cup toasted sweetened coconut

Maldon salt (optional)

Preheat oven to 325 degrees.
Cream butter and sugars together until fluffy.
Combine eggs and vanilla and add slowly to butter mixture. Scrape bowl.
Combine flour, baking soda, salt, and spices. Add to wet ingredients and mix to combine, scraping bowl.
Mix in oats followed by cherries, hazelnuts, chocolate, candy ginger, and coconut flakes. Mix to combine.
Chill dough for at least 45 minutes. Place 2 tablespoon-size balls of cookie dough onto a cookie tray lined with parchment. Tap the tops to flatten, but don’t press down. Place 3−4 grains of maldon salt on top of the cookie dough.
Bake for 8 minutes, turn tray, then bake for 6−8 more minutes—until golden on the edges but still slightly soft in the middle.