Cowboy Cookies

by Jessica on March 28, 2011

Cowboy Cookies |

What sweet treat do you feed eighteen ravenous college baseball players in between a double header?? Well, these monster cookies were a good start. C’s cousin and his fellow players were in town this past weekend for a game against the local junior college and C’s mom and aunt had the daunting task of feeding these growing and hungry boys for lunch. I figured it’d be nice to at least help out with dessert, so to the books I went. The BAKED boys haven’t steered me wrong yet, so I knew that their Cowboy Cookies would be perfect. Not only are the cookies filled with chunky chocolate chips, but they’re bulked up with oatmeal and salty pretzel sticks, too. Just what those boys needed before taking the field for Game 2… it’s just a shame there wasn’t milk in those Gatorade coolers.

Cowboy Cookies |

Cowboy Cookies

Yield: Approximately 40 cookies


  • 1-3/4 c all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp Kosher salt
  • 2 c rolled oats
  • 14 tbsp unsalted butter, cool but not cold, cut into cubes
  • 3/4 c granulated sugar
  • 1 c dark brown sugar, firmly packed
  • 1 lg egg
  • 1 lg egg yolk
  • 1 tsp pure vanilla extract
  • 1 tsp espresso powder
  • 2 c semisweet chocolate chunks
  • 3/4 c thin salty pretzels, broken into tiny pieces but not crushed into dust


In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add the oats and stir to combine. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Add the egg and egg yolk, beating until the mixture looks light and fluffy. Scrape down the sides and bottom of the bowl, add the vanilla, and beat for 5 seconds. Dissolve the espresso powder in 1/4 c. hot water and add it to the bowl, mixing until combined.

Add half of the dry ingredients and mix for 15 seconds. Add the remaining dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl and fold in the chocolate chunks and 1/2 c. of the pretzel pieces. Cover the bowl tightly and refrigerate the dough for at least 4 hours.

Preheat the oven to 350. Line two baking sheets with parchment paper. Use a small ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls and place the dough balls onto the prepared baking sheet about 1 inch apart. Sprinkle the remaining pretzel pieces over the dough balls. Use the palm of your hand to press the dough down lightly; don't smash the cookie - you just want to slightly flatten the ball and push the pretzel pieces into the dough.

Bake for 11-13 minutes, rotating the pans halfway through the baking time, until the edges of the cookies are golden brown or just start to darken. Set the pan on a wire rack for 10 minutes to cool. Use a spatula to transfer the cookies to the rack to cool completely. They can be stored in an airtight container for up to 3 days.

Source: Baked Explorations by Matt Lewis & Renato Poliafito


Matt & Renato recommend removing the butter from the refrigerator, cutting it up in cubes, and using it within 15-20 minutes, so that the butter is still cool, but not ice cold.

Cowboy Cookies |


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{ 10 comments… read them below or add one }

1 Amy (Sing For Your Supper) March 28, 2011 at 2:14 pm

Pretzels?! OMG!! I need a Cowboy cookie NOW!!!


2 Weekend Cowgirl March 28, 2011 at 7:37 pm

Oh my goodness, now I am making these this week! Espresso powder???


3 yummychunklet March 28, 2011 at 8:20 pm

These monstrous but amazing! What a great treat!


4 Gina @Addicted Baker March 29, 2011 at 12:07 am

What a great idea. I love the thought of using pretzels in cookies. yummy!


5 Cakelaw March 29, 2011 at 6:29 am

I LOVE the name of these cookies – it’s adorable, and they sound delicious.


6 sweetie March 29, 2011 at 6:39 am

these seem like the perfect treat for a b-ball player or anyone else for that matter.

it would probably make for good planning to move the instructions to “preheat the oven to 350.” at the start of the recipe. otherwise the batter will sit for a while while the oven is heating. : )


7 Jessica March 29, 2011 at 10:30 am

Hi sweetie – The preheating comes later on since you have to chill the dough for at least 4 hours before baking. It was definitely hard to wait on these! ­čÖé


8 Eliana March 29, 2011 at 9:16 am

The BAKED boys are so super cuz these cookies look amazing Jessica.


9 Katrina March 29, 2011 at 10:16 pm

Yum! Love the pretzel addition!


10 Chelly May 24, 2011 at 7:35 pm

Wow! Your cookies look perfect!!!!


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