Cowboy Cookies

I was asked to bring dessert for lunch this past weekend and figured the best thing to make would be cookies, small, dry (travelling with frozen dessert- not the wisest thing to do in this weather) and no fork necessary. The decision to make cookies really came as I was browsing through Baked Explorations for inspiration. In the cookie chapter, I came across this recipe for Cowboy Cookies, which is essentially a chocolate chip oatmeal cookie with the addition of salty pretzels, playing off the sweet and salty flavor contrast. Interestingly enough, I found out when I served them that they brought to mind Chubby Hubby, the Ben and Jerry's ice cream flavor that contains pretzels. This was new to me. When I got home I found out that  Ben and Jerry's renamed their ice cream Hubby Hubby in support of gay marriage. So maybe I should rename them Brokeback Mountain Cookies. Anyway, these cookies were really easy to make but do require quite a chill in the fridge. The Baked guys recommend four hours, but I didn't wait that long. Something else I learned- I'm not a fan of convection baking for cookies. I've realized that they are indeed responsible for making my cookies crisp instead of chewy because they bake them faster than I can realize that they are done. So when it comes to cookies from here on out, it's regular bake! These cookies were really well received (after people got over the shock of the pretzels) and if you really feel inclined to take these over the top, you can sandwich them around some ice cream for a really fun summertime treat.

Cowboy Cookies
from Baked Explorations

1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups rolled oats
1 3/4 sticks butter or margarine, cool
3/4 cup sugar
1 cup dark brown sugar
1 egg
1 egg yolk
1 tsp vanilla
1 tsp instant espresso dissolved in 1/4 cup boiling water
2 cups chocolate chips or chunks
3/4 cup salted pretzels, crushed but not into dust

Preheat your oven to 350 degrees. Line two baking sheets with parchment. Set aside.

Place all of the dry ingredients into a large bowl.

Whisk thoroughly to blend and set aside.

Place the margarine and sugars into the bowl of your mixer.

Cream until smooth and fluffy.

Add the eggs and vanilla,

and beat to blend.

Add the espresso mixture and beat to incorporate.

Add half of the dry ingredients,

and blend.

Add the remaining dry ingredients and mix. Add 1/2 cup crushed pretzels and chocolate chunks,

and beat to blend. Cover and chill in the fridge.

Here is my chilled dough.

Using a medium size scoop, scoop out cookies and place on baking sheets. Top each cookie with some remaining crushed pretzel, pressing in slightly. Don't flatten them entirely.

Bake 11-13 minutes or until your desired texture. Cool on pans a few minutes, then transfer to wire rack to cool completely. Store in a zip top bag or container.