Chocolate Pretzel Oatmeal Cookies
Two years ago, around Christmas time, I had a cookie very similar to this at a holiday party I attended with my sister’s family in Nashville. It was so good that I had to try to recreate it. I started with my grandmother's Oatmeal Chocolate Chip Cookie recipe, made a few changes and this was the result. My favorite cookie year-round is an Oatmeal Chocolate Chip Cookie, and adding the pretzel and flaky sea salt element just adds another layer of goodness to it. Fresh out of the oven with a glass of milk and you could easily eat the whole plate!
Ingredients:
1 Cup Salted Butter
3/4 Cup Brown Sugar
1/4 Cup Granulated Sugar
2 Eggs, Whole
1 TBSP Vanilla Extract
1 ¾ Cup and 2 TBSP All Purpose Flour
1TSP Baking Soda
1/2 TSP Cinnamon
1/2 TSP Kosher Salt
1 ½ Cup Old Fashioned Oats
2 ½ Cups Semi Sweet Chocolate Chips
1 Cup Mini Pretzels, crushed
¼ Cup Flaky Sea Salt (for sprinkling)
Directions:
Cream together butter and sugars until combined. Continue mixing, adding one egg at a time until combined. Add vanilla and continue mixing until creamy.
In a separate bowl add flour, cinnamon, baking soda and kosher salt. Slowly add flour mixture to egg sugar mixture while mixing on low speed. Add 1/4 of the mixture at a time, scraping down sides making sure to fully incorporate flour mixture.
After flour mixture is all combined, add oats and chocolate chips folding them in by hand.
Roll dough into two tablespoon size balls.
Gently push a few crushed pretzels into each ball and flatten with palm of hand to 1/2 inch thickness.
Bake in oven at 350°F for nine to 11 minutes.
While cookies are cooling sprinkle with flaky salt sea salt.