Yeeeee-haw y’all it’s Cowboy Cookie Time. This was actually the first time I ever made Cowboy Cookies or even tasted them for that matter. I did a bit of research on the origin of the cookie, because let’s face it, the name doesn’t give too much away. I kept bumping into dead-ends…seems all other bloggers, cook book authors, and even my holy-grail Martha Stewart couldn’t give a straight forward explanation on the name of these chewy lil’ cowboys. Some say the name was derived simply from the fact that these cookies are super hearty, enough to keep a cowboy’s tummy satisfied over a long haul. Gotta keep that giddy-up a going.
But what is really important here to understand is that these
cookies offer a multitude of textures and flavors. Every bite will keep you guessing. Seriously my husband went through one cookie
with about 5 different mmm’s and followed up with what was in that
bite, it’s soooo good and wow it’s soooo chewy. You know you’re onto something when your
husband gives at least one comment other than, yes they are good, quit
asking me.
I decided to add chocolate malted milk powder to these
cookies because I feel it’s one of those ingredients that you can never quite
put your finger on, but you know something interesting is going on. It’s like adding salt to baked goods. It’s a flavor that’s pretty much undetectable
but just makes everything better.
Typically these cookies call for chocolate chips but I have
a plethora of chocolate candies in the house that had to be used up, otherwise
they’d go down the hatch (aka eaten during endless re-runs of American
Pickers). I used a combo of Whoopers and
Galaxy Minstrels (a big chocolate button, similar to an m&m, but doubled
in size).
Lastly, to wrap things up I’m really sorry I have to
share this. I’m from Vegas and this was
always my favorite hillbilly bumper sticker around town.
Malted Mocha Cowboy Cookies
Makes about 36 cookies
Ingredients:
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons cornstarch
½ cup chocolate malted milk powder (plain is also fine) *I used
Horlicks brand
1 tablespoon instant espresso powder
1 ½ cup rolled oats
7 ounces (1 ¾ sticks) unsalted butter, cool but not cold, cut into
small cubes
¾ cup granulated sugar
1 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
2 cups chocolate chips (or try m&m’s, Whoopers, Galaxy Minstrels,
or try a combination of them all. *If
you end up using the Whoppers and Minstrels as I did, be sure to chop them in
half first)
¾ cup thin salty pretzels (about 1.5 ounces) broken into tiny pieces,
but not crushed into dust)
Directions
In a medium sized bowl sift together the flour, baking soda, baking
powder, salt, cornstarch, malted milk powder, and instant espresso.
In the bowl of a stand-up mixer, beat the butter and sugars until
smooth and creamy.
Add the eggs and
vanilla and beat until mixture is light and fluffy. Scrape down the sides of the bowl and mix
again for about 10 seconds.
Add half of the dry
ingredients and mix for about 15 seconds.
Add the remaining dry ingredients and mix
until just incorporated. Do not
over-mix. Scrape down the sides of the
bowl and add the chocolate chips and ½ cup of the pretzel pieces.
Cover the bowl tightly with plastic wrap and refrigerate for 4 hours.
Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper. Use a small ice cream scoop to scoop out
dough into 2 tablespoon-sized balls.
Place balls on prepared sheets, about one inch apart. Sprinkle remaining pretzels over the dough
balls and gently press the pieces into the dough.
Bake 11-13 minutes or until edges look firm (center will looks slightly
chewy, this is okay). Place pan on a
wire rack to cool for about 10 minutes; use a spatula to transfer the cookies
to the rack to cool completely. Store in
an air-tight container for up to 3 days.
Recipe adapted from Baked Explorations by Matt Lewis & Renato
Poliafito
yum! i love anything malted. I brought malted milk powder with me from the US to Dubai...love using it in cookies!
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