Otherwise known as Cowboy Cookies, these cookies bring out all of my favourite tastes to the table. The batter is jam packed with all sorts of goodies, including semi-sweet chocolate, rolled oats, and salty pretzels. The top is decorated with more salty pretzels to impress anyone who takes a bite or even a look. Since I have moved back to Calgary for the summer, it is the perfect time to come out with a recipe like this for all of my fellow Calgarians who love to go to the Calgary Stampede for a hoot and a holler. For all those who have not heard of this event, it is the BIGGEST Outdoor Show on Earth!! With a crazy outdoor rodeo, stomach throwing rides, and the weirdest assortment of carnies, this is an event that needs something like Cowboy Cookies to really make a splash. So get on your cowboy hats, boots, and saddle up while you conjure up this next recipe, and be careful not to get bucked off of your seat in the process!
Adapted from Baked: Explorations
Makes 58 small Yeeeeha’s for your next Stampeding party
1 ¾ cups Unbleached all-purpose flour
1 tsp Baking soda
1 tsp Baking powder
½ tsp Salt
2 cups Rolled oats
14 tbsp Butter
¾ cup Granulated sugar
1 cup Brown sugar, firmly packed
1 Large egg
1 Large egg yolk
1 tsp Pure vanilla extract
1 tsp Espresso powder (I didn’t use this because I was serving these to kids but it would sure add a twist)
2 cups Semi-sweet chocolate chips
1 cup Salted pretzel sticks, broken into tiny pieces but not crushed into dust.
- 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 (or with a simple beater), 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 the bottom of the bowl, add the vanilla, and beat for 5 seconds. Dissolve the espresso powder (if desired) in ¼ cup hot water and add it to the bowl, mixing until combined. If not using the espresso powder, continue to use the water!!
- 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 chips and ½ cup of the pretzel pieces.
- Cover the bowl tightly and refrigerate the dough for at least an hour.
- Preheat the oven to 350˚F. Line two baking sheets with parchment paper.
- Use a mini ice cream scoop with a release mechanism to scoop out dough in 1 tablespoon-size balls (or use a tablespoon measure) and place the dough balls onto the prepared baking sheet about 1 inch apart. Press in the remaining ½ cup salted pretzel pieces over the dough balls by slightly flattening each ball with your fingers.
- Bake for 11 to 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 on the rack to cool completely.