Howdy y’all! Welcome to my first Baked Sunday Morning! This is an online baking group that is working through Baked Explorations one recipe at a time. You guys have already seen and probably eaten a few things from this book: Sweet & Salty Brownies, Red Velvet Whoopie Pies, and Chocolate Mint Thumbprints.  I thought jumping into the group would be fun and encourage me to make some of the recipes that I would normally pass by.

Up this week is Cowboy Cookies, although I’m not quite sure what these cookies have to do with the wild, wild west. This is an oatmeal-coffee-pretzel-chocolate chip cookie that has a lot going on, but is crazy delicious. I liked how the espresso powder is dissoved in hot water, then added to the batter; I feel like it evenly distributed the coffee flavour. 

You always want to make sure to read Matt & Renato’s recipes all the way through before starting. In this case, you need your butter to be cool, not cold, so you need to take it out of the fridge 20 minutes before you get started. Also, once the cookie dough is finished, the boys want you to chill it for minimum 4 hours before baking. So this isn’t really something you can quickly pull together before heading out or having people over. Better to mix up the dough the day or night before. When you’re ready to bake, pull it out out of the fridge for about half an hour beforehand, as the dough will be pretty hard and you don’t want to bust your cookie scoop.

The recipe is posted over here. Yee-haw!