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.
Makes 2 dozen cookies
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
1/3 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
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.
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