Cowboy Cookies

Can I just say oh-my-goodness YUM!  Let me start by pointing out that I am a huge fan of cookies of all kinds.  The dry and crumbly shortbread, the chewy molasses spice, the sweet and chunky almond-blueberry, the cocoa-rich chocolate sugar cookie, the tart and creamy lemon ricotta cookie,   the colon-cleansing Rocky cookie– I love many cookies of quality.  Upon a recent visit to one of my favorite artisan coffee roasters I spied in their pastry case a cookie by the name of “cowboy”.  This piqued my interest.  A few days later one of my favorite cookbook authors posted a recipe for this cookie.  I couldn’t not try it.  It’s like a chocolate chunk cookie on steroids: a rich and dark sugar profile, chunks of bittersweet chocolate, hints of espresso, and bits of crunchy, salty pretzel.

Ingredients:
1¾ cups flour
1 tsp baking soda
1 tsp baking powder
¾ tsp sea salt
2 cups rolled, old-fashioned oats
14 Tbsp butter ( 1¾ sticks) at room temperature
¾ cup granulated sugar
1 cup firmly packed dark brown sugar
1 large egg and one yolk
1 tsp pure vanilla extract
1 tsp espresso
12 oz.  bittersweet chocolate chunks
¾ cup crumbled pretzels, divided
Directions:

• In a medium bowl whisk together the flour, baking soda, baking powder, salt and espresso. Add the oats and stir.  Set aside

• In the bowl of a stand 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 again

• Add the dry ingredients a little at a time, mixing until just incorporated. Scrape down the sides and bottom of the bowl and fold in the chocolate chunks and ½ cup of the pretzel pieces

• Cover the bowl tightly and refrigerate the dough for a few hours or overnight
• Preheat the oven to 350° F. Line your baking sheet(s) with parchment paper
• Measure out dough in two-tablespoon-size balls and press each ball into a dish of remaining crushed pretzel pieces
• Place the dough balls on the baking sheet about 2 inches apart and use the palm of your hand to press the dough down lightly; just enough to slightly flatten the ball and push the pretzel pieces into the dough
• Bake for 11-13 minutes, until the edges of the cookies are golden brown or just begin to darken
• Set the pan on a wire rack for 10 minutes to cool

• Transfer the cookies to a rack to cool completely

I’m thinking that these are great for folks who can’t have nuts ’cause you get the crunch profile without the nut-issues 😉
J
Recipe adapted from a post on Jonesing For…