Oatmeal Chocolate Pretzel Cookies Recipes

PRETZEL M&M OATMEAL CHOCOLATE CHIP COOKIE RECIPE

Steps:

• Cream butter and sugars until smooth. Add eggs and vanilla, beating until smooth.
• Combine flour, baking soda, baking powder and salt. Slowly add to mixer and mix until combined. Don't over-mix.
• Combine in a large bowl, remaining ingredients: oats, M&Ms pecans, chocolate chips, rice cereal and pretzels. With mixer on low, add these ingredients until just combined. Don't over-mix.
• Using a scoop, scoop dough onto a cookie sheet that is lined with parchment paper or waxed paper. Place in freezer for at least one hour up to four months.
• To bake:Preheat oven to 375 degrees F. Remove cookie dough from freezer (just the quantity you intend to bake.) Allow to sit out 15 minutes before baking.
• I used a 1 and 1/2 inch scoop for my cookies. At this size for a cookie with crisp edges and soft centers I bake for 9 minutes.
• Allow cookies to sit on cookie sheet untouched 3 to 4 minutes after removing from oven. After 3 to 4 minutes, using a thin spatula, remove cookies from cookie sheet to a wire rack to cool completely. Store in an airtight container up to 4 days.

OATMEAL-CHOCOLATE PRETZEL COOKIES

Steps:

• Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet).
• In medium bowl, stir butter, water and egg until well blended. Stir in cookie mix and chopped pretzels.
• Onto ungreased cookie sheets, drop dough by rounded tablespoons 2 inches apart.
• Bake 11 to 13 minutes or until light golden brown. Cool on cookie sheets 1 minute. Remove from cookie sheets to cooling racks.

CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
• In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
• Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Add the first six ingredients into a 4-quart sauce pan.
• Bring to a rolling boil and hold for 1 minute.
• Remove from heat.
• Add peanut butter into the hot mixture and stir until melted.
• Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond extract with 1 1/2 teaspoon vanilla extract).
• Mix in the dry oats until they are completely coated.
• Drop cookies by tablespoonfuls onto wax paper.
• Let cool until set.
• *Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I've had these not set up for me or be hard and dry. But most of the time, the recipe is just right. I adjusted the sugar in the recipe by substituting 1/2 cup of white sugar for 1/2 cup brown sugar, this makes them more moist. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.

SALTED CHOCOLATE CHIP OATMEAL PRETZEL COOKIES

Steps:

• In a medium bowl combine flour, baking powder, baking soda cinnamon and salt. Set aside.
• Cream butter in a large bowl or a stand mixer.
• Add sugar and brown sugar. Mix until creamy.
• Add eggs and vanilla. Mix until incorporated.
• On low speed, add the dry mixture to the wet mixture one spoonful at a time scraping down the sides of the bowl when necessary.
• Add the oats, chocolate chips and pretzels. Stir in with a spatula.
• Cover with plastic wrap and refrigerate for at least 1 hour.
• Preheat oven to 350 degrees and drop teaspoon sized balls of dough on a parchment lined baking sheet.
• Bake for 10-12 minutes until cookies are golden brown on the bottom.
• Remove cookies from oven. While cookies are warm, garnish with extra pretzel pieces and chocolate chips if desired.
• Sprinkle with coarse sea salt.

OATMEAL CHOCOLATE-CHIP COOKIES WITH PRETZELS

Steps:

• Preheat oven to 350°F.
• Beat together butter and sugars until creamy. Add eggs and vanilla. Beat well.
• Add combined flour, baking soda, cinnamon, and salt.
• Break up pretzels to your desired size.
• Stirs in oats, chocolate chips, and pretzel pieces.
• Bake 10-12 minutes until golden brown.