I’ve only got a few more days of baking until my baby arrives! And since I cleaned my baking corner this weekend, I realized I have a TON of half used bags of chips, pretzels and M&M’s to use up before they go bad! So today, I decided to make some cookies… Cowboy Cookies! These are a great cookie to make when you need to use up some food that’s about to go bad. Plus, they’re delicious!
I’ve often wondered though… what exactly goes into a Cowboy Cookie? I did a little digging online and couldn’t really find a solid history of the cookie. I’ve seen them made with everything from nuts and coconut to oats and raisins and of course… chocolate! I kinda always thought of these cookies as a “whatever you’ve got left in your kitchen” type of cookie. So, that’s what I’m going with today.
These cookies have butterscotch, white chocolate, and semi-sweet chocolate chips, M&M’s and pretzel chunks. Oh… and a special little ingredient for some added kick: espresso powder! (Everything but the kitchen sink!) I’ve made a cookie before with pretzels in them and everyone who ate them were surprised at how tasty they were… but pretzels in cookies? Ya just gotta try it! YUM!
I made a double batch of these so I could take them into my husband’s office… made a few jumbo cookies and a few regular size too. I’m pretty sure the soldiers will love them!
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 1 cup brown sugar
- 4 tsp vanilla
- 4 eggs
- 4 1/2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp espresso powder
- 1/2 cup butterscotch chips
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips (I used a combo of mini and regular size chips just because that's what I had on hand)
- 1/2 cup of M&M's + a few more to put on top
- 1 cup pretzel chunks + a few more to put on top (I used pretzel rods, but any kind of coarse chopped pretzels will work. You want chunks, not too fine.)
- Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt and espresso powder.
- In the bowl of an electric mixer, cream together the butter and sugar - about 2 minutes.
- Add the vanilla and eggs, scrape the sides of the bowl and beat on high for 4-5 minutes. You want this mixture to be light in color and fluffy.
- Add the flour mixture and mix on medium until combined. Scrape the sides of the bowl to make sure it's all incorporated.
- Add the chips and M&M's and mix until combined.
- Fold in by hand the pretzels - you don't want them to break into pieces.
- For larger cookies, scoop 8 golf ball size balls of dough onto cookie sheet. Place a couple extra pretzel chunks and M&M's on top of each ball. Bake 9-11 minutes or until edges and top start to brown.
- For regular size cookies, scoop tablespoon size balls of dough onto cookie sheet. Place 1-2 extra pretzel chunks and M&M's on top of each ball. Bake 8-9 minutes or until edges and top start to brown.
- Let cool on cookie sheet for 1 minute before removing to a wire rack to cool completely.
Recipe inspired by: For the Love of Cooking