Peanut chocolate pretzel oatmeal cookies. Whew, that’s a (delicious) mouthful. In an effort to combine a handful of my favorite ingredients, while keeping a twinge of healthiness too, this cookie recipe was born. You could call these “Everything Under the Kitchen Sink” cookies, although I opted out after my roommates conferred that the established title sounded anything but yummy.
“How about ‘Better Than Sex’ cookies? Wait, nah, that doesn’t really match the theme of your blog,” said the other Grace that lives in my apartment. It was a tempting title.
This ingredient combo. reminds me of a Snickers in cookie form with the added bonus of crunchy, salty pretzels on top. The cookies are pretty filling too because of the oats and whole wheat flour. Let’s just pretend these are healthy now. Three fresh out of the oven cookies and a handful of pretzels later, dinner needn’t be worried about. A couple in the morning with a side of coffee for dipping, and breakfast was taken care of too. Hey, ’tis the season for cookies, right?
Ingredients
- -2 cups white whole wheat flour
- -1 tsp. baking soda
- -1 tsp. baking powder
- -1/2 scant tsp. salt
- -1 1/2 cups rolled oats
- -2 sticks butter, room temp.
- -3/4 cup granulated sugar
- -1 cup firmly-packed dark brown sugar
- -2 large eggs
- -1 tsp. vanilla extract
- -12 oz. semisweet chocolate chunks
- -1 cup thin salty pretzels, broken into tiny pieces
- -1/2 cup salted peanuts, halved or roughly chopped
Instructions
- In large bowl, mix flour, salt, baking powder, baking soda and oats.
- In another large bowl, beat butter and sugars together. Add vanilla and eggs, and beat until thoroughly combined.
- Slowly add dry ingredients to wet ingredients, mixing until just combined. Stir in chocolate chunks and peanuts.
- Spray cooking sheet. Place 2 Tbsp. dough balls, slightly flattened, on baking sheet. Sprinkle pretzel pieces on top of each cookie, slightly pressing the pretzels into the dough. Bake 12-13 minutes, until edges are golden brown*.
- Cool on wire racks.
- *Top of cookie may appear doughy, but be careful not to overcook. Cookies will firm as they cool.
No Comments
IamSimplyTia
December 14, 2011 at 7:20 amThese are so pretty! Yummy.
The Candid RD
December 14, 2011 at 7:27 amI kid you NOT, yesterday I wrote a blog post about cookies I am calling “Everything BUT the Kitchen Sink” and they were based on one of YOUR recipes!! How ironic, right?! I’ll be posting it sometime next week 🙂
Anyway, these cookies sound amazing an dI may have to try these next!
Nicole, RD
December 14, 2011 at 10:37 amGrace, will you marry me? YUM!
frugalfeeding
December 14, 2011 at 12:38 pmWhat interesting cookies, though I’m certain they must tastes out of this world! I adore a good interesting recipe.
hhj92
December 14, 2011 at 11:36 pmI’ve been wanting to make chocolate covered pretzel inspired cookies for awhile now. These look phenomenal 🙂
Miso Soup « Food-Fitness-FreshAir
December 17, 2011 at 11:24 am[…] between the multiple Thanksgiving dinners, the chocolate chunk pretzel oatmeal cookies, and the butternut squash mac & cheese, I decided it was time for a much needed lightened-up […]
Nicole, RD
December 20, 2011 at 10:56 pmMade these tonight…SO GOOD!
Grace Dickinson
December 21, 2011 at 9:53 amYes! So addicting. Glad they turned out well for you.
Peanut Chocolate Pretzel Oatmeal Cookies | Prevention RD
December 22, 2011 at 6:02 am[…] Peanut Chocolate Pretzel Oatmeal Cookies from Food, Fitness, FreshAir […]
Peanut Chocolate Chip Pretzel Oatmeal Cookies | A Nerd Cooks
December 27, 2012 at 2:43 pm[…] Â Then pop them in the freezer! Â Anyway, on to the cookies. This recipe was found on the blog Food~Fitness~FreshAir. You’ll need: 2 cups whole wheat flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt […]