Yeehaw!: Cowboy Cookies

I have been meaning to try the Baked Explorations recipe for Cowboy Cookies for some time; I have really enjoyed other cookies that included chocolate and pretzels together (see, e.g., the Monster Cookie with Pretzel M&Ms, and the Peanut Butter and Pretzel Chocolate Chip Cookie).  The Cowboy Cookie has chocolate chips and broken pretzel pieces mixed into an oatmeal cookie dough enhanced with a bit of instant espresso powder.

You make these cookies by creaming together cool butter, sugar and dark brown sugar, adding in an egg, egg yolk, vanilla, and some instant espresso powder dissolved in warm water, mixing in the dry ingredients (flour, baking soda, baking powder, salt, and oats), and then finally incorporating the chocolate chips and pretzel bits.  You have to chill the dough for at least four hours before baking.

When you're ready to bake, you form balls of dough (I used a #24 scoop), sprinkle on a few more pretzel pieces, and flatten the cookies slightly to press the pretzels into the dough.  

This is a delicious cookie.  You can't taste the espresso powder, but the cookie is hearty, moist, and chewy.  I thought that the cookie probably could have used more pretzels, or perhaps larger pieces of pretzel -- while the pretzels did add a nice salty crunch, they seemed to be slightly overshadowed by the chocolate chips.  Nonetheless, these cookies are some tasty vittles!

Recipe: "Cowboy Cookies" from Baked Explorations: Classic American Desserts Reinvented, by Matt Lewis and Renato Poliafito.