Life has been insane lately. Three out of town weekends out of four plus plenty of other happenings does not make for calm and relaxing days. But hey…it happens. Unfortunately, busy times also make for short blog posts. Very short.
While this post is super short, it’s also super tasty. The sweet and salty combination is all over the food world of late and I am definitely into it. If you like the delicious and intriguing balance of sweetness and saltiness in your baked goods, give these cookies a shot. They had a little bit of everything–hearty oats, sweet chocolate chips, and salty pretzels. Super yumminess in every bite.
from Matt Lewis, Renato Poliafito, and Tina Rupp, Baked Explorations
*Note: the authors suggest using butter that is only slightly cooled.
Try cutting it into cubes and letting it sit at room temperature for
only 15-20 minutes before starting on the recipe.
1 3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 c. rolled oats
14 TBSP (1 3/4 sticks) unsalted butter, cut into 1-inch cubes
3/4 c. granulated sugar
3/4-1 c. firmly packed dark brown sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
2 c. semisweet chocolate chunks (about 12 oz)
3/4 c. thin salty pretzels (about 1 1/2 oz), broken into tiny pieces
1. Whisk flour, baking soda, baking powder, and salt together in a medium bowl. Whisk in oats.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars on medium speed until smooth and creamy.
Beat in egg and egg yolk and continue beating until the mixture looks
light and fluffy. Mix in the vanilla extract then beat for 5 seconds.
3. Add espresso powder to 1/4 c. hot water, stirring to dissolve. Add
to the mixer and beat until combined (batter will curdle slightly but will come back together when you add the dry ingredients).
4. Add half
of the dry ingredients to the bowl and beat just until incorporated then
beat in the remaining dry ingredients, again just until incorporated.
Use a rubber spatula to fold in the chocolate and 1/2 c. of the pretzel
5. Cover the bowl and refrigerate the cookie dough for at least 4 hours.
6. When dough is sufficiently chilled, preheat oven to 350 degrees F. Line baking sheets with silicone baking mats or parchment paper.
7. Use a standard-sized cookie scoop or divide the dough into about 2 TBSP balls and place them on the
prepared baking sheet, spaced about 2 inches apart. Sprinkle remaining pretzel pieces over the dough and gently
press them into the dough (don’t flatten the cookies too much).
8. Bake 11-13 minutes, until the cookies are golden brown and the edges
are set. Transfer the pan to a wire rack and let the cookies cool for 5
minutes before removing them to the wire rack to cool completely. Makes about 36 cookies
one year ago: pumpkin tart
two years ago: chicken cacciatore
three years ago: autumn fruit streudel