~ Cowboy Cookies ~

Tweaked these chunky gooey bad boys and they came out a treat. Featuring hazelnuts and peanuts, big gobs of dark chocolate, oats, coconut, and that always delicious brown-sugar base - these are the perfect chunky treat. 
Currently writing up this recipe and an accompanying blog post, listening to Patsy Cline and enjoying the lovely autumn sun…

Multifandom stuff that I never posted! Faye, Pino, Cotton candy, and Popcorn.

cowboy cookies

I wanted to find a cookie more unique than regular old chocolate chip to send to family in Florida, but still sturdy enough to withstand the travel. I consulted my Baked cookbook and found these cowboy cookies. What can be sturdier than cowboy cookies? As with everything I’ve tried so far from the Baked cookbook, these were easy to make and even better to taste!

cowboy cookies from the baked cookbook

makes about 36 cookies


  • 1 ¾ cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups rolled oats
  • 14 tablespoons unsalted butter, cut into one inch cubes
  • ¾ cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder
  • 2 cups semi sweet chocolate chunks
  • ¾ cup thin salty pretzels, broken into tiny pieces


  1. In a medium bowl, which together the flour, baking soda, baking powder, and salt. Add the oats and stir to combine.
  2. In the bowl of an electric mixer, cream the butter and sugars. Add the egg and the yolk, beating until light and fluffy. Add the vanilla and beat for 5 seconds. Dissolve the espresso powder in ¼ cup hot water and add it to the bowl, mixing until combined.
  3. Add half of the dry ingredients and mix for 15 seconds. Add the remaining dry ingredients and mix until incorporated. Scrape down sides of bowl and add the chocolate chunks and ½ cup of the pretzel pieces.
  4. Cover the bowl tightly and refrigerate the dough for 4 hours. (This step isn’t completely necessary, but will prevent the cookies from spreading too much!)
  5. Preheat the oven to 350. Line two baking sheets with parchment.
  6. Use a small ice cream scoop or tablespoon measure to school out 2 tablespoon size balls, and place dough about an inch apart.
  7. Sprinkle the remaining pretzel pieces over the dough and use the palm of your hand to push the pieces into the dough, but not flatten the cookie entirely.
  8. Bake for 11-13 minutes, rotating the pans halfway through, or until cookies just start to darken.
  9. Cool the cookies on a wire rack, and enjoy!

Cowboy Cookies and CUTIE PIES

2 Things!

Thing 1:

I GOT THE CUTIE PIES BOOK, YAYYY!  Pies in mason jars, here I come!

Thing 2:

I just made Cowboy(or girl!  or…maybe I should just Cow? ;p) Cookies!

I’m too lazy to go take a picture, sorry.  Essentially, start off with my basic choco chip recipe which is this:

Basic Chocolate Chippers:

2 ½ c        flour
1c            butter, softened
1c            brown sugar
½ c          white sugar
1 tsp        baking soda
½  tsp      salt
1 tsp        vanilla
2 large     eggs
1-2 c       choco chips

To make them into Cowboy Cookies, you add 1-2 c of pretty much anything, but I traditionally use:
Butterscotch chips

1.  In a medium-large mixing bowl, cream the butter and sugars. 
2.  Stir in the eggs until well mixed. 
3.  Add vanilla, salt and baking soda. 
4.  Add flour. 
5.  Mix in the choco chips/etc
6.  Place tablespoon-sized blobs on a well-greased cookie sheet.  You can really make them any size, and decide whether you want to roll them and smoosh them down on the tray, or if you just want to place them on there (though, if you press down on them, know that they may be more likely to stick to the pan). 
7.  Bake about 9-10 minutes, then take out of the oven.  Let them sit on the pan for a couple of minutes, and then remove them and put them on a cooling rack.