Pretzel Oatmeal Chocolate Chip Cookie Recipe
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Pretzel Oatmeal Chocolate Chip Cookie Recipe (with M&Ms)
What a name, right?!
I wanted you to know exactly what all is in it. So you can drool.
Truly these Pretzel Oatmeal Chocolate Chip Cookie Recipe are worth making. I made three batches. Maybe I would have only had to make two batches if I had not eaten so much of the dough! I told y’all I like cookie dough!
Pretzel Oatmeal Chocolate Chip Cookie Recipe
So there’s two secret ingredients in these cookies that makes them magical. If not magical, maybe just crunchy! I crushed pretzels which gives these cookies a light crunch and salty taste. It almost acts like a nut in the cookie. You could actually double the pretzels used and omit the pecans. Secondly, I added popped rice cereal. You know, the ‘Snap, Crackle, Pop” cereal! This cereal adds a wonderful crispy, crunchy texture to the cookies that I haven’t been able to get with any other ingredient.
Cookie Recipe Tips
Most of the time when I make cookies.
- I mix the cookie ingredients.
- I scoop out the dough using an ice cream scoop. (You’ll want to use a scoop so that all the cookies will be the same size. Having them the same size will, not only make prettier cookies, but they’ll bake more evenly as well. This way you won’t have some cookies extra crispy and some with raw centers!)
- Place the dough on a piece of parchment paper on a cookie sheet.
- I then place in the freezer for at least an hour. This allows the
butter to firm up again. Coldbutter will make a fatter, chewier cookie. (Which is just the kind of cookie I like, and I’m the baker so I make what I like.) - Then when you’re ready to cook, you can take out just a few at a time or cook them all at the same time. After they’re frozen I usually remove them from the cookie sheet and store in an airtight container. They’ll keep frozen up to 4 months. They won’t last that long, trust me.
Ingredients for these cookies
Don’t be intimidated by the ingredient list. It looks like a lot because of the add-ins.
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- 1 cup butter room temperature
- 1/2 cup white granulated sugar
- 1 and ½ cups brown sugar packed
- 2 large eggs room temperature
- 1 Tablespoon vanilla extract
- 1 and ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup oats I pulse 4 to 5 times in the food processor to break them down
- ½ cup M&Ms
- ½ cup pecan coarsely chopped
- 1 cup chocolate chips I used semi-sweet. Use your favorite.
- ¾ cup crisp rice cereal
- 1 cup pretzels coarsely chopped
If you don’t like M&Ms, substitute chocolate chips or chocolate chunks for the M&Ms.
More cookies you may like
- Mint Chocolate Chip Walnut
- White Chocolate Chip Cherry Oatmeal Cookies
- Favorite Old Fashion Tea Cakes
- Almond Crunch Cookies
- Chocolate Peppermint Chip
- Take 5 Stuffed Cookies
Pretzel M&M Oatmeal Chocolate Chip Cookie Recipe
Ingredients
- 1 cup butter room temperature
- 1/2 cup white granulated sugar
- 1 and ½ cups brown sugar packed
- 2 large eggs room temperature
- 1 Tablespoon pure vanilla extract
- 1 and ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup oats I pulse 4 to 5 times in the food processor to break them down
- ½ cup M&Ms
- ½ cup pecan coarsely chopped
- 1 cup semi-sweet chocolate chips I used semi-sweet. Use your favorite.
- ¾ cup crisp rice cereal
- 1 cup pretzels coarsely chopped
Instructions
- 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.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
You totally took me by surprise when you said you put the snap, crackle, pop in these… so creative! YOU are a creative baker!
Can I just tell you, the batter is better than the baked cookies 🙂
Looks great, I like the idea of adding pretzels! Thanks for sharing at The Weekend Retreat hope to see you back on Thursday!
I’m game! 🙂 Thanks for sharing, Julie!
These seriously sound incredible and I want to make them now. Or have you make them for me now. Thanks for sharing on the weekend re-Treat link party!
Britni @ Play. Party. Pin.
I love cookies and I love the unique combination that you used to create these! Looks great and checking these out from my turn for us link party! Yummy 🙂
Cathy
Awesome cookies
I’m definitely making them!!
I actually can’t wait
I like salty/sweet cookies. I’ll have to try freezing them before baking.. Thanks for the thought.
Linda
If I don’t freeze them, we end up eating too many at one time.
You are a smart baker Paula! I love a thick cookie too and I love everything you put in THESE cookies!!
Thank you, Tanya. Really my passion is baking desserts, after all, that’s the good stuff, right?
These cookies look delicious Paula! I love the sound of pretzels and rice cereal in these oatmeal cookies, that’s such a great idea! Pinning, what an awesome recipe and can’t wait to give these a try 🙂
They were seriously good, I made them for a party and they were gone in no time. Thanks for sharing.
Hi Paula,
Could you please tell me what two sticks of butter is in cups. Our butter in Canada comes in one pound blocks. Love your recipes they are all so yummy!! Thanks W
Hi Wendy, I’m sorry, I’ve correct that in my recipe 1 stick is 1/2 cup so you need 1 cup of butter for this recipe.