Chocolate Pretzel Cookies
Prep Time
Makes
Cooking Mode
1 cup butter
¾ cup brown sugar, firmly packed
½ cup sugar
1 egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 cup medium desiccated unsweetened coconut
½ cup large flake oats (not instant or quick oats)
1 tsp baking soda
pinch of salt
1 cup Classic Mini Twists Pretzels, broken into large pieces
½ cup semi-sweet chocolate chips and chunks
½ cup puffed rice cereal
1 cup butter
¾ cup brown sugar, firmly packed
½ cup sugar
1 egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 cup medium desiccated unsweetened coconut
½ cup large flake oats (not instant or quick oats)
1 tsp baking soda
pinch of salt
1 cup Classic Mini Twists Pretzels, broken into large pieces
½ cup semi-sweet chocolate chips and chunks
½ cup puffed rice cereal
Directions
1Preheat oven to 375°F (190°C). Using a hand mixer on medium speed or a whisk, cream together butter and sugars until light and fluffy, then add the egg and vanilla. Mix until just combined.
2In a large bowl, combine flour, coconut, oats, baking soda and salt. Add the flour mixture to the butter mixture, stirring with a wooden spoon until combined. Blend in pretzels, chocolate and cereal until just combined.
3Drop about 30 spoonfuls of cookie dough, roughly 2 in. (5 cm) apart, onto parchment paper-lined baking sheets. Bake in centre of oven, 8 min. for chewy cookies, 10 min. for crisp ones. Cool on wire racks.
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