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!
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
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/08/salted-pretzel-and-chocolate-chunk-oatmeal-cookies.html