Will Bake for Books

“Eating and reading are two pleasures that combine admirably.” -C.S. Lewis

  • Home
  • About Me
  • Recipe Index
  • Book Reviews
  • Giveaways
  • Random
  • Connect
You are here: Home / Desserts / Cookies / Cowgirl Cookies

Cowgirl Cookies

March 14, 2014 by Bekah Leave a Comment

Cowgirl cookies…yee haw! These cookies are delicious. Just wait until you hear what’s in them.

Chocolate chips, mini chocolate chips, toffee bits, pecans, almonds, coffee, and pretzel pieces. All of these things together…in a cookie…TOGETHER. It’s a party in your mouth!

I’m not kidding. You must try them. They’re sweet, salty, crunchy, gooey, and soft. Sooo good! My family gave them two thumbs up.

Check it out.

Cowgirl Cookies
Makes 2 dozen cookies

Ingredients

1/4 cup rolled oats
1 cup and 2 TB all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup (1 stick) butter, softened
1/4 cup and 2 TB brown sugar, packed
1/4 cup and 2 TB granulated sugar
1 tsp. vanilla
1/4 tsp. lemon juice
2 tsp. instant coffee
1 egg
1/3 cups semi-sweet chocolate chips
1/4 cup semi-sweet mini chocolate chips
1/4 cup pecans, chopped
1/4 cup almonds, chopped

1/3 cup pretzels, chopped
1/4 cup toffee bits


Pretzels for topping

Directions

Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.

Cream together the butter, sugars, vanilla, lemon juice, and instant coffee in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips, nuts, pretzel pieces, and toffee bits to the dough and mix by hand until ingredients are well blended.

For the best results, chill the dough overnight in the refrigerator before baking the cookies. In my opinion, this is essential to getting that crispy outside, soft inside texture!

Spoon tablespoons onto an ungreased cookie sheet, or use a cookie scoop. Place the scoops about 2 inches apart. Bake in a 350°F oven for 6 minutes, then take cookies out and push a single pretzel on top. Bake for 6-8 more minutes, or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.

Enjoy!

QOTD: What is your top two favorite cookies?

Related posts:

Raw Twix Bars
Paleo Peach Blueberry Crisp with Basil-Infused Whipped Coconut Cream
Skinny Chocolate Cherry Cheesecake Bars
Vegan Blueberry Chia Muffins

Filed Under: Cookies, Desserts

« REVIEW: The Negotiator by Dee Henderson
REVIEW: Tide and Tempest by Elizabeth Ludwig »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

logo
Food Advertisements by

I'm Bekah. Welcome to Will Bake for Books! Recipes and book reviews can be found here. Read More…

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Newsletter

subscribe here for email updates!

Recent Recipes

See More Recipes

Recent Reviews

See More Reviews

logo
Food Advertisements by

Popular Recipes

RSS Will Bake for Books

  • Chocolate Chip Caramel Brownies
  • Easter M&M Blondies
  • Glazed Lemon Sugar Cookies
  • Frosted Sugar Cookie Bars
  • 5 Ingredient Banana Pudding Trifle
  • REVIEW: Paradox Bound by Peter Clines
  • Kit Kat Cookies
  • REVIEW: The Mountain Between Us by Charles Martin
  • Plum Rum Pie
  • Month in Review: August 2017

Let’s Connect On Instagram!

Follow on Instagram

Categories

Archives

Pages

  • Privacy Policy

Popular Recipes

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress