Cowboy Cookies

1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
2. Spread the coconut and pecans on the pan and bake for 5 minutes. Toss and bake for another 3 to 4 minutes or until golden and fragrant. Leave everything on the pan to cool.
3. In a very large bowl using a hand or stand mixer with the paddle attachment, mix together the butter, shortening, brown sugar, and sugar until creamy and smooth, about 1 minute on medium speed. Then mix in the eggs and vanilla until well combined.
4. Scrape down the bowl and mix in the baking soda and salt, followed by the oats. Switch to a silicone spatula and fold in the flour, coconut, and pecans by hand. Just before everything is fully mixed in, add in the milk chocolate chips and toffee and fold to bring the dough together. Take time here as it’s a lot of dough and a lot of mix-ins! 
5. Using a large cookie scoop (3 tablespoons worth), scoop 4 to 5 cookies out onto the baking sheet. Ensure the cookies have about 4 fingers space between each.
6. Bake for 12 to 15 minutes or until the edges and high points are golden and the centers appear slightly underdone. Use a fork to nudge in any wonky sides when they’re fresh from the oven. Top each cookie with a sprinkle of sea salt and allow to rest on the pan for a couple minutes, then transfer to a cooling rack while you continue to bake the rest of the batch.
7. The cookies turn perfectly chewy once cooled! Enjoy!