At the end of March, Dave is going to be in NYC for a week for work and I am tagging along to stay for free in his 5 Star Midtown hotel. Dave and I visited NYC for a few days before a HS friend’s wedding and again to go to a game with his Dad in New Yankees’ Stadium. However, I still feel like I have only seen about 1% of the city.
I am working on my to do list but here are a few things that I am hoping to get to see and do: a run (or three) in Central Park, a visit to the Met, but most importantly, I trip to Brooklyn to finally visit Baked. I have found so much inspiration and so many go to recipes from both of the Baked Cookbooks. If you like to make treats and you don’t have these books in your cookbook collection, seriously, add them to your amazon shopping cart now.
I choose to make these “Cowboy Cookies” after flipping through the latest book, trying to find something new to try for a super bowl party. Cookies are usually a safe choice for a potluck because they are easy to transport and most people can’t resist a cookie. I was already intrigued by the pretzel pieces in the cookie when it hit me that Super Bowl XLV was being hosted at Cowboys Stadium. Perfect.
Recipe adapted from Baked Explorations
Makes approx. 3 dozen cookies.
This recipe requires 4 hours of dough chilling. Plan accordingly.
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups rolled oats
14 tablespoons (1 1/2 sticks) unsalted butter, cool but not cold, cut into 1-inch cubes
3/4 cup salt
1 cup firmly packed dark brown sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 teaspoon instant expresso powder
2 cups semisweet chocolate chunks (12 ounces)
3/4 cup thin salty pretzels (about 1 1/2 ounces) broken into tiny pieces but not crushed
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 stand mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Add the egg and the egg yolk, beating until the mixture look 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 cup 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 cup of the pretzel pieces.
Cover the bowl tightly and refrigerate the dough for at least 4 hours.
Preheat the oven to 350F. Line baking sheets with parchment or Slip-pat. Use a 2 tablespoon cookie scoop and scoop the cookie dough into balls. Place the dough balls onto the cookie sheet 2 inches apart. Sprinkle the remaining pretzel pieces over the dough balls. Use the palm of your hand to press down the cookie a bit and to press in the pretzel pieces.
Bake for 11 to 13 minutes, until the cookies are golden brown. Set the pan on a wire rack for 10 minutes to cool. Transfer the cookies to a wire rack using spatula.