Baked Bakery Cowboy Cookies

I received the two baked bakery cookbooks for Christmas and I am loving them!  Everything I make out of these cookbooks turns out beautifully.  My family has also been enjoying the fruits of my labour.  These cookies are wonderful and moist, just be very careful not to overbake them because then they become hard and not nearly as tasty.  Enjoy!

Cowboy Cookies

from Baked Explorations

makes about 36

1 3/4 c. all-purpose flour

1 t. baking soda

1 t. baking powder

1/2 t. salt

2 c. rolled oats

14 T. (1 3/4 sticks) unsalted butter, cool but not cold, cut in 1" cubes

3/4 c. granulated sugar

1 c. firmly packed dark brown sugar

1 egg

1 egg yolk

1 t. vanilla extract

2 c. semi-sweet chocolate chunks (about 12 oz.)

3/4 c. thin salty pretzels, broken into tiny pieces, but not crushed into dust

In medium bowl, whisk together flour, baking soda, baking powder and salt. Add oats and stir to combine.

In bowl of standing mixer fitted with paddle attachment, beat butter and sugars together until smooth and creamy. Add egg and yolk, beating until mixture looks light and fluffy. Scrape down sides and bottom of bowl, add vanilla and beat 5 seconds. Dissolve espresso powder in 1/4 cup hot water and add it to bowl, mixing until combined.

Add half of dry ingredients and mix 15 seconds. Add remaining dry ingredients and beat until just incorporated. Scrape down sides and bottom of bowl and fold in chocolate chunks and 1/2 cup of pretzel pieces.

Cover bowl tightly and refrigerate dough at least four hours.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Use a small ice cream scoop to scoop out dough in 2 tablespoon-size balls and place dough onto sheet about 1 inch apart. Sprinkle rest of pretzels over dough balls. Use palm of your hand to press dough down slightly; don't smash the cookie--you just want to slightly flatten the ball and push pretzels into dough.

Bake for 11 to 13 minutes, rotating pans halfway through the baking time, until edges of cookies are golden brown or just start to darken.

Set pan on wire rack for 10 minutes to cool. Use a spatula to transfer cookies to rack to cool completely. They can be stored in an airtight container for up to 3 days.