The Pioneer Woman Tasty Kitchen
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Cowgirl Cookies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Oatmeal cookies stuffed with pretzels and miniature peanut butter cups!

Ingredients

  • 1-¾ cup All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • 2 cups Old Fashioned Oats
  • 14 Tablespoons Unsalted Butter, Cool But Not Cold, Cut Into 1-inch Cubes
  • ¾ cups Granulated Sugar
  • 1 cup Brown Sugar, Firmly Packed
  • 1 whole Large Egg
  • 1 whole Large Egg Yolk
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups Mini Peanut Butter Cups
  • ¾ cups Salty Pretzels, Broken Into Tiny Pieces

Preparation

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

In a medium bowl, combine flour, baking soda, baking powder, salt, and oats and mix to combine. Set aside.

In a large bowl with an electric mixer, beat the butter and sugars together until smooth and creamy. Add the egg and egg yolk, beating until the mixture looks light and fluffy, scraping down the sides and bottom of the bowl. Add vanilla and beat for another 5 seconds.

Add half the dry ingredients and mix for 15 seconds. Add the remaining half and beat until just incorporated. Finally, fold in the mini peanut butter cups (or chocolate chunks) and the pretzel pieces.

The book recommended to chill the dough for 4 hours but I don’t have the patience for that so I didn’t. I’m going to let you in on a little secret: they still turned out great! So chill or don’t chill, it’s up to you!

After chilling (or not), form cookie dough into 2-tablespoon-sized balls and place on the prepared baking sheet. Bake in the preheated oven for 11-13 minutes, or until the edges of the cookies are golden brown. If you bake 2 sheets at a time, make sure to rotate the pans halfway through the baking time. Cool on the pan for 10 minutes, then transfer to a wire cooling rack to cool completely. Enjoy!

(Recipe adapted from Baked Explorations.)

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Profile photo of Alison

Alison on 8.19.2011

These cookies are delicious! They turned out slightly crisp on the edges, and soft, chewy and gooey in the center–my kind of cookie! The combination of sweet and salty really makes it work. I did chill the dough, and I don’t think I would do that again, because it made the dough rather hard and crumbly. Once it warmed up for a few minutes, it became pliable enough to work with. Thanks for sharing this delicious recipe!

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