A cowboy is a man with guts and a horse.
I tend to stick to a small rotation of tried-and-true recipes when it comes to cookies. Every once in awhile, though, I’ll try something new (or in the very least, a new twist on something old.)
When I saw the recipe that follows at the awesome food blog Tracey’s Culinary Adventures, I was instantly intrigued. This probably had more to do with my affinity for all things cowboy than my love of cookies, but I like to think it was a little of each.
I made a few alterations to the original recipe, none of which seemed to effect the yum-factor of the finished product. The cookies were very tasty. They’re nice and chewy, and the crushed pretzels add a nice crunch/salty contrast.
- 1 3/4 C flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 C rolled oats
- 1 3/4 sticks of butter (cut into 1 inch cubes, cool but not too cold)
- 3/4 C sugar
- 1 C brown sugar (packed)
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla
- 1 tsp instant espresso powder (I omitted this ingredient, but I’m sure it renders these cookies more cowboy-ey.)
- 2 C chocolate chips or chunks
- 3/4 C pretzels (broken into small pieces)
Whisk flour, baking soda and baking powder together in a medium bowl. Add in oats. Cream butter and sugars on medium speed ’til smooth and creamy. Beat in the egg and egg yolk. Continue beating ’til light and fluffy. Mix in vanilla, beat 5 more seconds. [Add the espresso powder to 1/4 cup hot water, stirring to dissolve. Add to the mixer and beat until combined.]
Add in dry mixture a little at a time, mixing ’til just incorporated. Stir in chocolate and half of the pretzels. Cover and refrigerate for at least 4 hours.
Preheat oven to 350°.
Roll dough into balls and place 2 inches apart on a cookie sheet either greased or lined with parchment paper. Sprinkle with remaining pretzel pieces, gently pressing them into the dough (don’t smoosh down the cookies.)
Bake 10-13 minutes, or until cookies are golden brown and edges are set.
Yields about 36 cookies.