Wednesday, January 16, 2013
Cowboy Cookies (3dozen)
13/4 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 cups oats
1 tsp. coffee powder
1/4 cup hot water
1 cup softened unsalted butter
3/4 cup sugar
1 cup firmly packed brown sugar
1 large egg
l large egg yolk
1 tsp. vanilla
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup thin pretzel sticks, broken into small pieces
Whisk together the flout, baking soda, baking powder, salt, and oats.
Dissolve coffee in the hot water.
Beat butter and both sugars until light and fluffy. Add egg and egg yolk and beat until well blended. Add coffee and vanilla.
Add half of dry ingredients. Mix 15 seconds. Mix in remaining dry ingredients until just blended. Mix in chocolate chips, butterscotch chips, and pretzels. Cover and refrigerate at least 4 hours or overnight.
Preheat oven to 350 degrees. Using 2 tablespoons of dough for each cookie, roll into balls. Arrange 2 inches apart and flatten slightly with hand.
Bake until edges are golden brown, about 11 to 13 minutes. Cool slightly on sheets; then transfer to wire racks to cool completely.