$100 Giveaway and Cowboy Cookies

Cowboy Cookies We have officially reached week 2 of the $100 Williams-Sonoma gift card giveaway.  Thanks to all who have participated so far!  I really enjoyed reading the many beautiful comments you all left last week.  This week, I am going to give you another opportunity to enter to win.  I am also featuring this recipe for Cowboy Cookies.  I’m not sure why they are called Cowboy Cookies; however, I am certain that they are packed with yummy morsels (pretzel bits, oats and chocolate chips) and are just utterly delicious.  Continue reading for a recipe and giveaway details.

This week, all you have to do is Like Kitchen Konfidence on Facebook.  After you Like, please leave a comment on my wall.  If you already Like KK on Facebook, don’t fret.  Simply leave a comment and I will put your name in the running.



Each Thursday, I will announce a new way to win:

Week 1:  Sign up for the Kitchen Konfidence weekly recipe list and leave a comment.

Week 2:  Like Kitchen Konfidence on Facebook and leave a wall comment.

Week 3:  Will be announced on January 27.

Week 4:  Will be announced on February 3.

You can enter to win at any point between January 13, 2010 and February 4, 2010.  A winner will be selected at random on Saturday, February 5, 2010.  Please note that the Williams-Sonoma gift card can only be used in the United States and Puerto Rico.  Good luck to all who enter and thank you so much for participating.  And now on to the recipe…

Pretzels, Chocolate Chips and Oats Cowboy Cookies
Adapted from Baked Explorations.

1 ¾ cups all-purpose flour
1 teaspoon  baking soda
1 teaspoon baking powder
½ teaspoon fine grain sea salt
2 cups rolled oats
14 tablespoons unsalted butter, cool (but not cold) and cubed
¾ cup granulated sugar
1 cup firmly packed dark brown sugar
1 teaspoon instant espresso powder
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 ½ oz. thin salty pretzels, broken into small bits (but not pretzel dust)

Cowboy Cookies Bring a kettle of water to a boil and keep simmering (for espresso powder later).

In a medium bowl, add flour, baking soda, baking powder and salt, whisking to combine.  Stir in oats.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and dark brown sugar.  This means start on low and then increase your speed to medium for about 5 minutes.  The mixture should be smooth and lighter in color.

While creaming, measure out ¼ cup of hot water from the kettle.  Stir in espresso powder to dissolve.  Set aside.

Add the egg and yolk to the butter-sugar mixture and beat until the mixture is fluffy.  Scrape down the sides, add the vanilla and beat for a few seconds.  Finally, add the dissolved espresso and mix until combined.

Add half the dry ingredients to the bowl and mix until just combined.  Be sure to start your mixer on low so the dry ingredients don’t go flying!  You only want to mix for about 15 seconds.  Overmixing will result in tough cookies.  Add the remaining dry ingredients and once again, mix only until just combined.  Remove the bowl from the mixer and fold in the chocolate chips and ½ cup of the pretzel bits.

Cover the bowl and refrigerate for at least 4 hours.

Preheat your oven to 350°F and place a rack in the center of the oven.  Line a baking sheet with parchment paper or a silpat.

Using a spoon, scoop out approximately 2 tablespoons of dough and roll the dough in your hands to form a ball.  Place the dough balls on the lined baking sheets about 1 inch apart.  Slightly flatten each dough ball into a fat, round disc.  Sprinkle each disc with remaining pretzel pieces.

Bake for 12 to 14 minutes, rotating the baking sheet halfway through the baking time.  You will know the cookies are done when they start turning golden brown and the edges begin to darken.

Let your cookies cool on the baking sheet for 3 to 4 minutes and then transfer to a cooling rack to cool completely.

Makes about 40 cookies.

Comments

  1. Kimberly says

    My mom had a recipe for cowboy cookies when I was growing up. She said they were called cowboy cookies because they were hearty cookies that would be a satisfying snack for a cowboy out on the range. I loved those cookies, but I admit these look even better. The addition of espresso powder and pretzel bits sounds really tasty. I’ll definitely have to give them a try. I’m not on Facebook, so sadly I can’t join the contest this week, but I thank you for this recipe and for resurrecting a good memory of making cookies with my mom. :)

  2. says

    My mom makes a similar version of Cowboy Cookies as well. Hers is similar but w/o pretzel pieces. My grandmother made another version that she called “Kitchen Sink” cookies because they had EVERYTHING in them. Since I am home on a snow day, I think I will whip up a batch from your recipe!

  3. says

    I have made cowboy cookies before, but never with espresso powder and pretzels. The pretzels would be a good twist for the sweet-salty component . I’ll have to try this version soon.

  4. Gennie says

    Your pics and recipes are so lovely. Now I’m drooling on my keyboard and wanting some salty sweet cookies! Liked on FB :)

  5. says

    I’m a fan of the “old school” cowboy cookie, but will DEFINITELY be trying this recipe – sounds way better!!! Was already a FB Fan, but am headed to over there right now to leave a comment.

  6. Pat R says

    Cowboy cookies……….yeehaaaaaaaaa!
    These sound great and since my grandchildren call me “The Cookie Queen” these will be part of my cookie recipe files.

  7. Tom says

    These cookies look great. I will give them a try during my snow day tomorrow.
    I love sweet and salty flavors together.
    Thanks for the recipe!

  8. says

    These look so amazing. I’ve never had cowboy cookies before, but there’s a first time for everything, right!?

    Left ya a comment on your FB too. :)

  9. meeyeehere aka Rachel Crisman says

    I am a facebook fan and I want to make some of these! How do you get your cookies to be flat? Mine are always a little too thick ,never thin.The thin ones always look much more tasty. What is the secret to having a cookie be thin like they are when you get store bought?
    jacksoncrisman@yahoo.com

  10. says

    OK–I just mixed theses up BUT I added 1 cup chocolate chips and 1 cup white chocolate chips. AND, I did not have espresso poweder so I used 1 pack of Starbucks’ Via (Dark Italian Roast). The dough tastes awesome. Will let you know after I bake them.

  11. Brandon Matzek says

    @Kimberly Thanks for the info!

    @Rachel The flatness of your cookie can depend on the starting temperature of your butter. If you start with cold butter, your cookies will not spread as much. If you start with room temperature butter, you will have a much flatter cookie. That’s why I recommend using cool (but not cold) butter in the recipe. I hope this helps!

    @Eliot Sounds delicious. How did they turn out?!?!

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