The Royally Baked / Recipes  / Cowboy Cookies

Cowboy Cookies

It was a long weekend in Mexico, so Jose Luis and I, decided to take break and drive up to his families ranch. “Las Margaritas” is a ranch up in the Sierra Madre Mountains of Durango, Mexico. 

No internet, no phone signal, no social media or contact with the outside world. All you can do is just over eat, drink too much, and enjoy the company of those around you. I like to bring up my 8 year old husky so she can run around, chase the cattle and occasionally roll around in some cow shit. A nice change for her usual, which is laying infront of her dog bowl, guarding her uneaten food from the cat.

Cowboy cookies came to mind (going with the whole ranch theme), when I was looking for a recipe to make in the ranch. I'm big fan of Baked and the owners/cookbook authors; Matt Lewis and Renato Poliafito. Their cookbooks are great, from the recipes, photos, even the design, great additions to anyones cookbook collection. Their version of a Cowboy cookie includes oatmeal, chocolate chunks and pretzels pieces.


Cowboy Cookies (pg. 91 Baked Explorations : Matt Lewis and Renato Poliafito)

Makes 36 cookies / I got about 20 large cookies



  • 1 ¾ cups / 220 gm all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 cups/ 180 gm rolled oats
  • 1 ¾ sticks / 200 gm unsalted butter, cut into 1-inch cubes
  • ¾ cup / 150 gm granulated sugar
  • 1 cup / 200 gm  piloncillo, or firmly packed dark brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp / 5 ml vanilla extract
  • 1 tsp instant espresso powder (I used 2 tsp of instant coffee)
  • 2 cups / 340 gm semisweet chocolate chunks 
  • ¾ cup / 45 gm thin salty pretzels (about 1 ½ oz), broken into tiny pieces



1. Whisk the flour, baking soda, baking powder and salt together in a medium bowl. Whisk in the oats.


2. In the bowl of a stand mixer fitted with the paddle attachment (or agonizingly by hand), cream the butter and both sugars on medium speed until smooth and creamy.


3. Beat in the egg and egg yolk – continue beating until the mixture looks light and fluffy. Mix in the vanilla extract then beat for 5 seconds. Add the espresso powder to ¼ cup hot water, stirring to dissolve. Add to the mixer and beat until combined (your batter will curdle, don’t worry it’ll come together when you add the dry ingredients).


5. Add half of the dry ingredients to the bowl and beat just until incorporated then beat in the remaining dry ingredients, again just until incorporated.



6. Use a rubber spatula to fold in the chocolate and 1/2 cup of the pretzel pieces. Cover the bowl and refrigerate the cookie dough for at least 4 hours.

7. Preheat oven to 350F. Line baking sheets with parchment paper.

8. Divide the dough into about 2 tablespoon balls and place them on the prepared baking sheet, spaced about 2 inches apart. Sprinkle some of the remaining pretzel pieces over the dough and use your palm to gently press them into the dough (but don’t flatten the cookies too much).

9. Bake for 11-13 minutes, until the cookies are golden brown and the edges are set. Transfer the pan to a wire rack and let the cookies cool for 5 minutes before removing them to the wire rack to cool completely.


Enjoy with a glass of milk or a cold can of beer. ¡Buen provecho!

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