Cowboy Cookies

As with most cookie recipes, as soon as I saw this, I knew I had to make it. Pretzels & chocolate is one of my favorite combinations, and I love the texture of oatmeal cookies. I had some mini marshmallows left over from making “Copycat Momofuku Cornflake Marshmallow” cookies, and thought they might taste good (or even slightly like said cornflake cookies) pressed into the top of the batter.

Cowboy CookiesYields: about 40 cookies

• 1-3/4 c all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp 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
• about 1/4 c mini marshmallows (optional)

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 350F. Line two baking sheets with parchment paper. 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. Press mini marshmallows into the tops of the cookie with your fingers.

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.

(adapted slightly from mybakingheart)