Cowboy Cookies

"From Baked Explorations. Dough will need to chill for 4 hours. About the "cool but not cold butter," the authors recommend removing the butter from the refrigerator, cutting it up in cubes, and using it within 15-20 minutes."
 
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Ready In:
4hrs 15mins
Ingredients:
14
Serves:
36
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ingredients

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directions

  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add the oats and stir to combine.
  • In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Add the egg and egg yolk, beating until the mixture looks light and fluffy. Scrape down the sides and bottom of the bowl, add the vanilla, and beat for 5 seconds. Dissolve the espresso powder in 1/4 Celsius hot water and add it to the bowl, mixing until combined.
  • Add half of the dry ingredients and mix for 15 seconds. Add the remaining dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl and fold in the chocolate chunks and 1/2 Celsius of the pretzel pieces.
  • Cover the bowl tightly and refrigerate the dough for at least 4 hours.
  • Preheat the oven to 350. Line two baking sheets with parchment paper.
  • Use a small ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls (or use a tablespoon measure, which is what I did) and place the dough balls onto the prepared baking sheet about 1 inch apart. Sprinkle the remaining pretzel pieces over the dough balls. Use the palm of your hand to press the dough down lightly; don't smash the cookie--you just want to slightly flatten the ball and push the pretzel pieces into the dough.
  • Bake for 11-13 minutes, rotating the pans halfway through the baking time, until the edges of the cookies are golden brown or just start to darken.
  • Set the pan on a wire rack for 10 minutes to cool. Use a spatula to transfer the cookies to the rack to cool completely. They can be stored in an airtight container for up to 3 days.

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RECIPE SUBMITTED BY

<p>I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. <br />I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.&nbsp;<br />&nbsp;<br /><br /><br /><br /></p>
 
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