Chocolate Toffee Oatmeal Pretzel Cookies
Details
- Time
- 25 minutes
- Skill Level
- Beginner
- Yields
- 60 cookies
Make this delicious Oatmeal cookie recipe mixed with elements of Chocolates and Pretzels for fusion treat! Take a look yourself here!
Ingredients & Directions
- Prep Time
- 15 minutes
- Bake Time
- 10 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 1/3 cupssoftened butter (325 mL)
-
2 cupslightly packed brown sugar (500 mL)
-
2eggs
-
1 tbspvanilla extract (15 mL)
-
3 cupslarge flake rolled oats (750 mL)
-
2 2/3 cupsall-purpose flour (650 mL)
-
1 tspbaking powder and baking soda (each) (5 mL)
-
1/2 tspsalt (2 mL)
-
2 cups
-
1 cupHERSHEY’S CHIPITS SKOR Toffee Bits (250 mL)
-
1 cupcoarsely crumbled pretzel sticks (250 mL)
Key Ingredients
Directions
Equipment Needed
Oven
Measuring Cups
Mixing Bowl
Mixer
Baking Sheet
Parchment Paper
Wire Rack
1
Preheat oven to 350°F (180°C). In a large bowl, beat butter with brown sugar until fluffy. Beat in eggs, one at a time; stir in vanilla.
2
In a separate bowl, mix oats with flour, baking powder, baking soda and salt. Use a wooden spoon to stir flour mixture into butter mixture until well combined. Stir in chocolate chips, toffee bits and pretzel pieces.
Tip
To coarsely crumble the pretzel sticks, place in a zip-top bag and seal closed. Smack the bag on the counter until pretzel sticks are broken into small pieces; discard fine crumbs and dust.
3
Form dough into 1 1/2-inch (4 cm) balls; place about 2 inches (5 cm) apart on parchment paper-lined baking sheets. Bake, in batches, for about 10 minutes or until golden; transfer to a rack to cool completely.
Tip
Freeze unbaked cookies on parchment paper-lined baking sheets until firm. Transfer to a zip-top freezer bag and store for up to 1 month. Thaw cookies for 1 hour on prepared sheets before baking.
