This version of Cowboy Cookies has oatmeal, chocolate chips and crushed salty pretzels to really put them over the top. I think that next time I may add some dried cherries or cranberries for an added kick.
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups oats
- 1 3/4 sticks butter (14 tablespoons)
- 3/4 cup sugar
- 1 cup brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1/4 cup brewed coffee
- 2 cups chocolate chips
- 3/4 cup thin salty pretzels, crushed (into tiny pieces, not dust), divided
Pre-heat the oven to 350°F.
In a medium size bowl, whisk together the flour, baking powder, baking soda and salt. Add the oats and stir.
Beat the butter and sugars with an electric mixer until smooth and creamy. Add the egg and egg yolk and beat until mixture is light and fluffy. Scrape down the sides of bowl and add the vanilla, mix briefly (5 seconds). Add the coffee and beat to combine.
Add the dry ingredients and mix until just incorporated. Fold in the chocolate chips and 1/2 cup of the pretzel pieces. Cover the bowl and refrigerate for at least 4 hours.
Scoop the dough into 2-tablespoon-sized balls and place on parchment paper-lined cookie sheets about an inch apart. Sprinkle the remaining 1/4 cup of pretzel pieces over the top of the dough balls and use the palm of your hand to press each dough ball lightly.
Bake for 11-13 minutes, until the edges of the cookies are golden brown.