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The Washington Post

Pretzel Cowboy Cookies

Pretzel Cowboy Cookies 26.000

Deb Lindsey for The Washington Post

Holiday Cookies 2013 Dec 4, 2013

This is a big cookie for a big appetite -- and a signature among the D.C.-based Whisked! Bakery's salty-sweet offerings.

Make Ahead: The cookies can be stored in an airtight container for up to 1 week.


Servings:
26 large cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 26 large cookies

Ingredients
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt, plus more for sprinkling
  • 4 cups old-fashioned oats (do not use quick-cooking oats)
  • 30 tablespoons unsalted butter, at room temperature, cut into chunks
  • 2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup unsweetened dried cranberries
  • 1 cup semisweet chocolate chips
  • 3 3/4 cups mini pretzels (not the sticks)

Directions

Preheat the oven to 350 degrees. Line two or three baking sheets with parchment paper.

Whisk together the flour, baking powder, baking soda and the 1/2 teaspoon of salt in medium bowl, then whisk in the oats until well incorporated.

Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on low speed for about 20 seconds, then increase the speed to medium-high; beat for 5 minutes, until lightly and fluffy. Stop to scrape down the sides of the bowl.

Add the eggs and vanilla extract; beat on medium-high until well incorporated. Stop to scrape down the sides of the bowl.

On low speed, gradually add the flour mixture; once it's well incorporated, add the cranberries, chocolate chips and pretzels, beating just until they are well distributed and most of the pretzels are broken up.

Use a standard ice cream scoop to place 26 equally sized mounds of cookie dough on the baking sheets, spacing the mounds 2 inches apart. (At this point, the mounds can be frozen without touching one another, then sealed in a zip-top bag with as much air pressed out as possible. Freeze for up to 1 month.)

Use a clean, damp hand to gently flatten each mound. Sprinkle each one with a little salt. Bake one sheet at a time for about 10 minutes, then rotate the sheet front to back; bake for 10 minutes. The cookie edges will be lightly browned and the middle of the cookies will be barely golden. After a 5-minute rest on the baking sheet, transfer the cookies to a wire rack to cool completely. Repeat to use all of the dough.


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Recipe Source

From Jenna Huntsberger, founder of Whisked! bakery in the District.

Tested by Jane Touzalin and Becky Krystal.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (11)

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Nutritional Facts

Calories per cookie: 340


% Daily Values*

Total Fat: 17g 26%

Saturated Fat: 10g 50%

Cholesterol: 55mg 18%

Sodium: 240mg 10%

Total Carbohydrates: 46g 15%

Dietary Fiber: 2g 8%

Sugar: 22g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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