This is going to be a brief post, because I previously blogged about the Cowboy Cookies from Baked Explorations before they were added to the Baked Sunday Mornings schedule.
The last time I made these cookies, I liked them, but I also thought that they could have used more pretzel. I thought that adding pretzels more substantial than the thin rods I used before might help, so this time I incorporated broken Pretzel Crisps into the cookie batter, and I also used about twice as many pretzels as the recipe called for. I love Pretzel Crisps (although I rarely eat the plain variety, since the Buffalo Wing flavor is my favorite) because they are in fact much crisper and crunchier than regular pretzels. I also used chopped Hershey's Special Dark bars instead of chocolate chips, and stuck a whole pretzel on the top of each cookie before baking.
I am sad to report that even these pretzels still were not very crunchy in the baked cookies (except for the one pretzel on top) -- I suspect this may have had something to do with the fact that I refrigerated the cookie dough for about 24 hours before baking (the recipe specifies at least 4 hours), and I think that the pretzels spent that entire time in the cookie dough getting soggy. Perhaps my decision to use Pretzel Crisps actually backfired, since they are thinner than regular pretzels and might actually be more susceptible to getting soggy.
I'm pretty sure that one way to solve the soggy pretzel problem would be to use Pretzel M&Ms, which I use in the recipe for Monster Cookies in Baked: New Frontiers in Baking, to great success. In general, I prefer the Baked Monster Cookie to the Baked Cowboy Cookie (probably because the peanut butter in the Monster Cookie makes it extra tasty), so I think that I will probably stick with that recipe over this one.
Recipe: "Cowboy Cookies" from Baked Explorations: Classic American Desserts Reinvented, by Matt Lewis and Renato Poliafito, recipe available here at Baked Sunday Mornings.
Previous Posts:
The last time I made these cookies, I liked them, but I also thought that they could have used more pretzel. I thought that adding pretzels more substantial than the thin rods I used before might help, so this time I incorporated broken Pretzel Crisps into the cookie batter, and I also used about twice as many pretzels as the recipe called for. I love Pretzel Crisps (although I rarely eat the plain variety, since the Buffalo Wing flavor is my favorite) because they are in fact much crisper and crunchier than regular pretzels. I also used chopped Hershey's Special Dark bars instead of chocolate chips, and stuck a whole pretzel on the top of each cookie before baking.
I'm pretty sure that one way to solve the soggy pretzel problem would be to use Pretzel M&Ms, which I use in the recipe for Monster Cookies in Baked: New Frontiers in Baking, to great success. In general, I prefer the Baked Monster Cookie to the Baked Cowboy Cookie (probably because the peanut butter in the Monster Cookie makes it extra tasty), so I think that I will probably stick with that recipe over this one.
Recipe: "Cowboy Cookies" from Baked Explorations: Classic American Desserts Reinvented, by Matt Lewis and Renato Poliafito, recipe available here at Baked Sunday Mornings.
Previous Posts:
- "Yeehaw!: Cowboy Cookies," April 6, 2011.
- "The Cookie That Has Everything: Monster Cookies," August 24, 2010.
- "A Prize-Winning Peanut Butter Pretzel Treat," August 27, 2008.
Comments
P.S. Those buffalo wing pretzel crisps are the best, aren't they?