Hi. Welcome back. Remember me? I can’t believe it’s 2020. The last couple months have been crazy busy, but I’m back and have lots of fun recipes lined up for the start of the new decade!
Starting today, of course. These cookies are addictively good and my twist on a classic oatmeal chocolate chip cookie. The difference between these babies and their boring (but beloved) counterparts — pretzels.
As you may recall from this post, pretzels aren’t really my jam. These cookies however, change that. The saltiness from the pretzel melds perfectly with the texture of the oats creating the perfect chocolate chip crunch cookie. If you’re going to bake one thing this long weekend, let it be these cookies. I promise you won’t regret it.
Chocolate Chip Crunch Cookies
Ingredients
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup brown sugar
- 2 tablespoons granulated sugar
- 1 egg (room temperature)
- 1/2 cup ground pretzels (I recommend using a food processor)
- 1 and 1/2 cups rolled oats
- 1/4 cup all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cups chocolate chips
Directions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- Place the butter and both types of sugar in the bowl of a stand mixer and beat on high until light and fluffy. Once fluffy, add the egg and beat until fluffy once again.
- In a medium bowl whisk the oats, ground pretzels, flour, baking powder, baking soda, and salt.
- With the mixer running on low speed, add the dry ingredients into the butter mixture until combined. Fold in the chocolate chips.
- Cover the dough and place in the refrigerator for at least 30 minutes.
- Remove the dough from the fridge and scoop about a tablespoon of dough onto the parchment paper. Each cookie should be about two inches apart.
- Place in the oven and bake for 12-15 minutes. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
Papers & Pastels 