These cookies are a fun way of using up lingering supplies in a super tasty and creative way. They’re the best reward for a little kitchen cleaning. So go through your cupboards and your secret stash of candy and combine your sweet, salty, crunchy, chewy treats to form these awesome cookies. I tried adding pretzels to the mix because I was making these for a catering event and didn’t want to use salted peanuts. Unfortunately the pretzels weren’t as crisp as I was hoping, but they were a fun experiment. Next time I might try chocolate covered pretzels or pretzel/peanut M&Ms. So many possibilities!
Makes about 3 dozen
Adapted from Joy the Baker’s super awesome cookbook (page 197)
- 2 1/2 cups old-fashioned rolled oats
- 2 cups white whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp ground cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup chopped pretzels
- 1 cup M&Ms
- 1/2 cup semisweet chocolate chips
- 1 cup salted roasted sunflower seeds
- 1/2 cup raisins
Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.
In a large bowl, whisk together oats, flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a separate bowl, beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla until well mixed.
Add wet ingredients to the dry and mix until just combined. Fold in the remaining ingredients.
Using a 1 oz cookie scoop, scoop the batter onto prepared baking sheets. Bake for 12-15 minutes until just beginning to turn golden at the edges. Allow to cool for a few minutes before removing the cookies to a wire baking sheet to cool.