0 from 6 votes
Chocolate Pretzel Monster Cookies
A soft and chewy oatmeal cookie, packed with delicious add-ins and loved by all.
Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 24 cookies
Calories: 322 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup unsalted butter room temperature
- 1/2 cup almond butter
- 1 cup light brown sugar firmly packed
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup sweetened shredded coconut
- 4 Tablespoons pure maple syrup
- 2 Tablespoons molasses
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 1/2 cups rolled oats
- 1 cup salted pretzels broken
- 1/3 cup Pepitas
- 1/2 cup milk chocolate chips
- 1/2 cup chopped dark chocolate
- 1/2 cup chopped chocolate mini eggs or M&M's
Instructions
- Preheat the oven to 325F. Line two baking sheets with parchment paper. Adjust oven racks to the top and bottom thirds of the oven.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, almond butter and brown sugar until they are the consistency of whipped cream, about 4 minutes. You will need to scrape down the sides of the bowl a few times.
- Meanwhile, stir together the flour, cinnamon, baking soda and salt in a medium bowl. Toss in the coconut and stir to combine.
- Add the maple syrup and molasses to the whipped butter and beat to combine. Crack in the egg and add the vanilla. Beat well, scraping down the sides of the bowl as needed.
- Add the flour mixture to the bowl and mix on low until just combined - only a few seconds should do it. Tip in the oats and mix for a few more seconds. Finally add the remaining ingredients: pretzels, pepitas, chocolate chips, chocolate chunks and chocolate mini eggs. At this point I like to stir the cookie dough by hand with a wooden spoon or sturdy spatula. Mix only until the ingredients are combined.
- Using a 1/4 cup dry measuring cup to scoop the dough, drop 12 cookies onto each pan. Keep them 2 inches apart if possible. Bake for 13-15 minutes, rotating the pans from top to bottom racks once, until the edges are a light golden brown. The centres will still be soft.
- Cool the cookies on the pan for 5 minutes, then carefully remove to wire racks to cool completely. Store in an airtight container for up to 7 days. They also may be frozen for up to 3 months.
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Nutrition Information
Calories
322kcal
(16%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Cholesterol
30mg
(10%)
Sodium
210mg
(9%)
Potassium
181mg
(5%)
Fiber
3g
(12%)
Sugar
20g
(40%)
Vitamin A
267IU
(5%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 322
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 30mg | 10% |
| Sodium | 210mg | 9% |
| Potassium | 181mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 267IU | 5% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.