I am super duper excited about this cookie recipe.
Like “watching my grandfather wheeling in my first bike” excited.
Like “having my parents tell us that we were FINALLY getting a cat” excited.
Like “OMG I got matched to an internship” excited.
What about this cookie recipe makes my heart leap for joy?
The simple combination of salty and sweet. My basic Dark Chocolate Oatmeal Recipe gets a kick from the addition of chopped pecans and pretzel pieces, adding in a delightful salty element that appeals to salty snack lovers and sugar cravers alike.
This cookie recipe is still super simple and can be whipped up in 2 hours (chilling/baking time included!).
It starts with the dry ingredients.
They include all-purpose flour, rolled oats, baking soda, and salt.
Then you need to break out your mixer – either stand or hand. Grab a bowl.
And toss in two sticks of softened butter. If you have margarine, you can most definitely use one stick margarine and one stick of butter in this recipe with no problem!
Cream the butter to break it up and then add in some brown sugar and granulated sugar. Beat everything together until light and fluffy.
Then with the mixer on, slowly add two eggs one at a time. And then add in some vanilla extract.
Turn the mixer on low and slowly add in the dry ingredients. Seriously, make sure it on low speed – don’t be like me and get flour all over your clothing, counters, cabinets, and cat.
Mix the cookie dough until everything is just combined.
And then add in the delicious extras! I tossed in some chopped pecans (not super finely chopped!), some pretzel pieces, and some dark chocolate chips – three things that I love. Stir in the mixins until just combined.
Then throw your cookie dough into the fridge and let it chill for a couple of hours.
To bake, line some baking sheets with parchment paper. Then grab your trusty, rusty kitchen scoop (or a tablespoon) and dish out the cookie dough.
To help the cookies spread out a little, press the cookie dough down slightly with your fingers. I then pressed a couple leftover pieces of pecan, pretzel, and chocolate chips to make the tops of the cookies super pretty! Then pop the cookies into the oven and bake for about 10-12 minutes at 350 degrees.
A cookie that both salt and sweet lovers will devour!
Your cookie makin’ friend,
- 2 cups of all-purpose flour
- 1 cup of rolled oats
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- 1 cup of unsalted butter (2 sticks), softened
- ⅔ cup of brown sugar, packed
- ½ cup of granulated sugar
- 2 eggs
- 1½ teaspoons of vanilla extract
- 1 cup + 1 tablespoon dark chocolate chips, save 1 tablespoon for garnish
- ½ cup chopped pecans, save about 1 tablespoon for garnish
- ½ cup pretzel pieces (approximately ½-inch in size), save about 1 tablespoon for garnish
- In a medium-sized bowl, combine flour, oat bran, baking soda, and salt. Mix well and set aside.
- In the bowl of a stand mixer with a paddle attachment, add in the butter, brown sugar, and granulated sugar. Beat ingredients together until well combined and fluffy.
- Add in eggs, one at a time, and then the vanilla extract.
- With the mixer on low, slowly add in the dry ingredients. Mix the cookie batter until just combined.
- Stir in the pecans, pretzels, and chocolate chips. Cover the batter and place in the fridge to chill for 1-2 hours.
- Pre-heat the oven to 350°. Portion out cookie dough into golf ball-sized portions and place on parchment-lined baking sheets. Garnish with extra pecans, pretzels, and chocolate chips. Bake for 10-12 minutes, or until the edges of the cookies start to turn golden brown.
- Serve warm with a big glass of milk!