Salted Pretzel and Chocolate Chunk Oatmeal Cookies

Sweet and salty pretzel and chocolate chunk oatmeal cookies! They’re crisp on the outside and chewy on the inside – pretty much cookie perfection!

Don’t be mad, but I’ve been keeping these magical cookies a secret from you for a year.

That’s 365 days, half of which was measured in COVID time.

So more like 60 billion days.

The good news is that they’re here now and just in time to ring in the weekend!

Pair them with a glass of rosé and you’ll know you’re doing it right.

The base of these babies is a mix of all purpose flour, whole wheat flour, and oats. I love the chewiness the oats add as well as the hint of wholesomeness from the whole wheat flour.

Make no mistake, these are 100% indulgence, but the addition of whole wheat means we can (/should??) eat them for breakfast. Just saying.

Next comes the mix-ins!

There are pretzels and chocolate chunks for that sweet/salty contrast. I used mostly milk chocolate with a few dark chocolate discs but you can really go with whatever you have in your pantry. There are no wrong chocolate options here.

Top them off with a hearty sprinkle of flaky sea salt and invite me over for (socially distanced) dessert.

Salted Pretzel and Chocolate Chunk Oatmeal Cookies

 

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Sweet and salty pretzel and chocolate chunk oatmeal cookies! They're crisp on the outside and chewy on the inside - pretty much cookie perfection!

Yield: 18 cookies

Ingredients

• 1¼ cups all purpose flour
• ½ cup whole wheat flour
• 2 cups old-fashioned rolled oats
• 1½ tsp baking powder
• 1 tsp baking soda
• 1¼ tsp kosher salt
• ⅛ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• 1 cup unsalted butter, room temperature
• ¾ cup packed dark brown sugar
• ¾ cup sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup broken pretzel rods
• 1 cup chopped milk chocolate
• flaky sea salt, for sprinkling tops

Instructions

1. In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until fluffy, about 4 minutes. Add in the eggs and vanilla. Mix until combined, about 2 minutes. Scrape down the sides of the bowl.
3. Add the flour mixture into the stand mixer bowl and mix on low speed until just incorporated. Add in the pretzels and chocolate. Mix by hand until just combined.
4. Cover the bowl with plastic wrap and refrigerate for at least 24 hours.
5. When ready to bake, heat oven to 350F. Line two baking sheets with parchment paper.
6. Remove from the dough from the refrigerator 2-3 hours before baking. Using a ¼-cup measure, scoop the dough into balls. Place on the prepared baking sheets, 12 to a sheet, and flatten slightly with your palm. Top with a sprinkle of flaky sea salt.
7. Bake for 16-18 minutes, or until the edges are slightly golden. Allow to cool completely on wire racks before serving.

Notes

Recipe adapted slightly from Sister Pie

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