Malted Mocha Cowboy Cookies


1 ¾ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

2 teaspoons cornstarch

½ cup chocolate malted milk powder (plain is also fine) *I used Horlicks brand

1 tablespoon instant espresso powder

1 ½ cup rolled oats

7 ounces (1 ¾ sticks) unsalted butter, cool but not cold, cut into small cubes

¾ cup granulated sugar

1 cup brown sugar, firmly packed

2 eggs

1 teaspoon vanilla extract

2 cups chocolate chips (or try m&m’s, Whoopers, Galaxy Minstrels, or try a combination of them all.  *If you end up using the Whoppers and Minstrels as I did, be sure to chop them in half first)

¾ cup thin salty pretzels (about 1.5 ounces) broken into tiny pieces, but not crushed into dust)




In a medium sized bowl sift together the flour, baking soda, baking powder, salt, cornstarch, malted milk powder, and instant espresso.  Whisk to combine. 


Add the oats and mix to combine.


In the bowl of a stand-up mixer, beat the butter and sugars until smooth and creamy.  Add the eggs and vanilla and beat until mixture is light and fluffy.  Scrape down the sides of the bowl and mix again for about 10 seconds.


Add half of the dry ingredients and mix for about 15 seconds.  Add the remaining dry ingredients and mix until just incorporated.  Do not over-mix.  Scrape down the sides of the bowl and add the chocolate chips and ½ cup of the pretzel pieces.


Cover the bowl tightly with plastic wrap and refrigerate for 4 hours.


Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper.  Use a small ice cream scoop to scoop out dough into 2 tablespoon-sized balls.  Place balls on prepared sheets, about one inch apart.  Sprinkle remaining pretzels over the dough balls and gently press the pieces into the dough.

*I added some additional chopped candy into the tops of the cookies as I noticed when the cookies baked, the chocolate settled into the cookie and went missing. If you want the tops of your cookies to have nice chunks of chocolate popping out you may want to do the same, even if you're using chocolate chips. 

Bake 11-13 minutes or until edges look firm (center will looks slightly chewy, this is okay).  Place pan on a wire rack to cool for about 10 minutes; use a spatula to transfer the cookies to the rack to cool completely.  Store in an air-tight container for up to 3 days. 


Recipe adapted from Baked Explorations by Matt Lewis & Renato Poliafito