If you were sad that yesterday's recipe was not for dessert and was SOUP, which you could even make for DINNER (why would I even ever make a necessary recipe? I am the queen of superfluous treats and not actual meals), stop being sad right now! I have a lovely and easy (as always) cookie recipe that is sure to tickle your fancy. These cowboy cookies are in no way related to my cowgirl cookies, but they are a little similar in the fact that they both have unusual (but delicious) mix-ins. My cowgirl cookies boasted corn flakes, coconut, and toffee bits, among other things. These? They have oatmeal, chocolate chips, and crushed pretzels, of all things. I understand if you're a bit skeptical, but these cookies are actually really really yummy!
The pretzels are a bit different, but they add a nice crunch and burst of saltiness that is similar to what you get with nuts in cookies. So maybe that comparison will help you feel less weird about crushing up pretzels with a rolling pin and adding them in your cookie dough. Or you can just get your toddler to crush the pretzels for you and then you don't have to feel weird at all! There. I'm so glad we came to an agreement. This recipe is from Baked Explorations, a cookbook which I love love love! Some other delicious treats that have come out of this fabulous cookbook? This triple chocolate loaf, and these AMAZING oatmeal turtle bars. I'm not even kidding. Those turtle bars are the best things ever! If you decide to not make these cookies and make those turtle bars instead, I won't even be mad. I understand.
Adapted from Baked Explorations
Yields: 5 dozen cookies
1 cup whole wheat pastry flour
¾ cup unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups old-fashioned oats
14 tablespoon (1 ¾ sticks) unsalted butter, cold
¾ cup white sugar
1 cup firmly packed dark brown sugar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder, dissolved in ¼ cup hot water
2 cups semisweet chocolate chips
¾ cup thin salty pretzels, crushed into small pieces but not dust
In a medium bowl, whisk together the flours, baking soda, baking powder, and salt. Add in the oats and stir to combine.
In the bowl of a stand mixer, beat the butter and sugars together until smooth and creamy. Add in the eggs, beating until the mixture looks light and fluffy. Scrape down the sides and bottom of the bowl, add in the vanilla, and beat for a couple seconds. Add in your coffee, and mix until combined.
Add half the dry ingredients into the wet, and mix for 15 seconds. Add the remaining dry ingredients and beat until just incorporated. Scrape the sides and bottom of the bowl, and stir in chocolate chips and about ½ cup of the crushed pretzels.
Cover the bowl and refrigerate for at least 4 hours.
Preheat the oven to 350F and prepare some cookie sheets by lining them with parchment or silicone mats.
Using a tablespoon cookie scoop, scoop out dough and place about an inch apart, at 12 per pan. Sprinkle the remaining pretzel pieces on top of the cookie dough and use your hands to press lightly so they stick.
Bake for 10-12 minutes, rotating pans halfway through baking. Once ready, let cool on the pan for 10 minutes, then transfer to a wire rack.