Makes 12 pretzels

Ingredients
4 ounces white chocolate, chopped
12 pretzel rods
1/3 to 1/2 cup mixed red, green and white nonpareil sprinkles

Directions
1. To melt the chocolate, place three-fourths of the chocolate in the top of a double boiler over barely simmering water in the lower pan, or in a heatproof bowl set over barely simmering water in a saucepan.

2. Slowly melt the chocolate, stirring occasionally. Remove the top of the double boiler or the bowl and wipe the bottom to prevent any water from coming in contact with the chocolate. Stir in the remaining chocolate. Continue to stir until all the chocolate is melted.

3. Line a rimmed baking sheet with waxed paper or parchment paper. (Do not spray the paper with cooking spray.) Working with 1 pretzel at a time, dip the top half in the melted chocolate and allow the excess chocolate to drip back into the pan. You can also use the back of a spoon to remove the excess.

4. Place the dipped pretzels on the prepared baking sheet. Allow the chocolate to cool and set slightly, about 5 minutes. Sprinkle the chocolate-covered half of each pretzel with the sprinkles, turning to coat all sides.

5. Refrigerate until the chocolate is hardened, about 20 minutes. The pretzels will release from the paper once dry. (The dipped pretzels can be made up to 1 week ahead. Layer them, without touching, between sheets of waxed paper in a flat, airtight container and store at room temperature.)
 
 
Ingredients
2 cups old-fashioned rolled oats
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
2/3 cup sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts
1 cup flaked sweetened coconut

Directions
In a large bowl, stir together the oats, flour, baking soda, baking powder, salt, and cinnamon.

In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1-1/2 minutes. Blend in the vanilla extract.

Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the chocolate chips, walnuts, and coconut. Refrigerate the dough for 1 to 2 hours.

Heat the oven to 350 degrees. Line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil.

Using a scant 1/4 cup per cookie, shape the dough into balls and place them on the sheet about 2 inches apart.

Use your fingertips to flatten each ball to 1/3 inch thick. Bake the cookies on the center oven rack for 13 to 14 minutes, turning the sheet about halfway through. When they're done, the cookies should be very lightly browned and still look moist. Don't overbake them.

Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack. Makes about 2 dozen cookies.

Variations
Cranberry White Chocolate Cowboy Cookies: 1 cup each of white chocolate chips and dried, sweetened cranberries.
Peanut Butter Cowboy Cookies: 2 cups of peanut butter chips or 1 cup each of peanut butter chips and chocolate chips.