Chocolate Toffee Oatmeal Pretzel Cookies Recipe
Chocolate Toffee Oatmeal Pretzel Cookies Recipe
Prep Time: 15 Minutes
Skill Level: Beginner

Recipe Rating

Chocolate Toffee Oatmeal Pretzel Cookies Recipe


  • 1 1/3 cups softened butter (325 mL)
  • 2 cups lightly packed brown sugar (500 mL)
  • 2 eggs (2)
  • 1 tbsp vanilla extract (15 mL)
  • 3 cups large flake rolled oats (750 mL)
  • 2 2/3 cups all-purpose flour (650 mL)
  • 1 tsp each baking powder and baking soda (5 mL)
  • 1/2 tsp salt (2 mL)
  • 2 cups CHIPITS Semi-Sweet Chocolate Chips (350 g)
  • 1 cup CHIPITS SKOR Toffee Bits (250 mL)
  • 1 cup coarsely crumbled pretzel sticks (250 mL)
Chocolate Toffee Oatmeal Pretzel Cookies Recipe


  • 1. Preheat oven to 350°F (180°C). In a large bowl, beat butter with brown sugar until fluffy. Beat in eggs, one at a time; stir in vanilla.
  • 2. In a separate bowl, mix oats with flour, baking powder, baking soda and salt. Use a wooden spoon to stir flour mixture into butter mixture until well combined. Stir in chocolate chips, toffee bits and pretzel pieces.
  • 3. Form dough into 1 1/2-inch (4 cm) balls; place about 2 inches (5 cm) apart on parchment paper-lined baking sheets. Bake, in batches, for about 10 minutes or until golden; transfer to a rack to cool completely.
  • Makes about 60 cookies.
  • Tips:
  • • To coarsely crumble the pretzel sticks, place in a zip-top bag and seal closed. Smack the bag on the counter until pretzel sticks are broken into small pieces; discard fine crumbs and dust.
  • • Freeze unbaked cookies on parchment paper-lined baking sheets until firm. Transfer to a zip-top freezer bag and store for up to 1 month. Thaw cookies for 1 hour on prepared sheets before baking.

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