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Cooking. Creating. Sharing

Pretzel Oatmeal Chocolate Chip Cookie Recipe

Jan.posted by Paula 28 Comments

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! See>> it’s right there>>> in my side bar>> “cookie dough eater”!! Believe me now?

Monster Pretzel Chocolate Chip Oatmeal M&M Cookie 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.

Pretzel Oatmeal Chocolate Chip Cookie Recipe

Most of the time when I make cookies.

  1. I mix the cookie ingredients.
  2. 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!)
  3. Place the dough on a piece of parchment paper on a cookie sheet.
  4. I then place in the freezer for at least an hour. This allows the butter to firm up again. Cold butter 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.)
  5. 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.

Pretzel Chocolate Chip Oatmeal M&M Cookie

If you don’t like M&Ms, substitute chocolate chips or chocolate chunks for the M&Ms.

Pretzel Chocolate Chip Oatmeal M&M Cookie

Monster Pretzel Chocolate Chip Oatmeal M&M Cookie
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4.34 from 3 votes

Pretzel M&M Oatmeal Chocolate Chip Cookie Recipe

Pretzel Oatmeal Chocolate Chip Cookie Recipe is the perfect crispy, chewy, crunchy, chocolatey, cookie recipe and your new favorite!
Prep Time20 mins
Cook Time9 mins
Total Time29 mins
Course: Dessert
Cuisine: American/Southern
Keyword: cookies
Servings: 50 cookies
Calories: 126kcal
Author: Paula Jones
Prevent your screen from going dark

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 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

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.
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Notes

Recipe from CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Nutrition

Calories: 126kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 119mg | Potassium: 39mg | Fiber: 1g | Sugar: 10g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

More cookies you may like

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Cherry White Chocolate Oatmeal cookies

Favorite Old Fashion Tea Cakes

Favorite Old Fashion Tea Cakes

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Almond Crunch Cookies

almond crunch cookies

almond crunch cookies

Chocolate Peppermint Chip

Chocolate Peppermint Chip Cookie

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Confetti Cookies

Confetti Cookies

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Comments

  1. Kalila says

    12.31.16 at 7:15 pm

    I made these yesterday. It is my new favorite. You really know your stuff. I made chocolate chip & oatmeal raisin cookies, and your recipe came out the best. (It must be the room temperature eggs and freezing the dough balls beforehand). I call them chaos cookies. I never made cookies in my life and I was thrilled with the result. I used peanut butter & milk chocolate chips and dried cranberries in place of the m&ms and Rice Krispies. Wonderful taste. Mine came out thin, but everyone liked them like that.

    Reply
  2. samantha says

    10.06.15 at 10:52 am

    4 stars
    these look really good but is there a way you could add peanut butter in them?

    Reply
    • Paula says

      10.06.15 at 10:58 am

      Hi Samantha, I would use this recipe instead: https://www.callmepmc.com/soft-peanut-butter-oatmeal-cookie-recipe/

      You can add 1/2 cup crushed pretzels if you want that salty taste.

      Reply
  3. dianeroark says

    02.15.14 at 10:02 am

    I bet the pretzels in these cookies give them a great crunch. I love this idea. Thank you so much for stopping by and linking up at Saturday Dishes ‘CHOCOLATE” Blog Hop. I pinned it.
    Blessings,
    Diane Roark

    Reply
  4. Sweet Joan says

    02.10.14 at 5:27 pm

    All of these sound wonderful, I can’t wait to try some!

    Reply
  5. Cathy@LemonTreeDwelling says

    02.08.14 at 1:40 pm

    Yes! I love all the crunchy crispiness in these bad boys!!

    Reply
  6. Gloria // Simply Gloria says

    02.03.14 at 8:02 pm

    You totally took me by surprise when you said you put the snap, crackle, pop in these… so creative! YOU are a creative baker!

    Reply
    • Paula says

      02.03.14 at 8:25 pm

      Can I just tell you, the batter is better than the baked cookies 🙂

      Reply
  7. Mommy on Demand says

    02.03.14 at 9:40 am

    Looks great, I like the idea of adding pretzels! Thanks for sharing at The Weekend Retreat hope to see you back on Thursday!

    Reply
  8. Julie @ This Gal Cooks says

    01.31.14 at 8:46 pm

    COOKIES FOR BREAKFAST! Yeah, I just shouted that, LOL! 🙂 hey, they have oatmeal in them so makes sense, right? Pinned and sharing tomorrow!

    Reply
    • Paula says

      01.31.14 at 8:55 pm

      I’m game! 🙂 Thanks for sharing, Julie!

      Reply
  9. Britni says

    01.31.14 at 7:05 pm

    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.

    Reply
  10. Cathy says

    01.31.14 at 1:44 pm

    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

    Reply
  11. Winnie says

    01.31.14 at 6:06 am

    Awesome cookies
    I’m definitely making them!!
    I actually can’t wait

    Reply
  12. Linda says

    01.29.14 at 5:21 pm

    I like salty/sweet cookies. I’ll have to try freezing them before baking.. Thanks for the thought.

    Linda

    Reply
    • Paula says

      01.30.14 at 8:02 am

      If I don’t freeze them, we end up eating too many at one time.

      Reply
  13. tanya says

    01.29.14 at 8:20 am

    You are a smart baker Paula! I love a thick cookie too and I love everything you put in THESE cookies!!

    Reply
    • Paula says

      01.29.14 at 4:52 pm

      Thank you, Tanya. Really my passion is baking desserts, after all, that’s the good stuff, right?

      Reply
  14. Kelly says

    01.29.14 at 7:13 am

    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 🙂

    Reply
    • Paula says

      01.29.14 at 4:50 pm

      They were seriously good, I made them for a party and they were gone in no time. Thanks for sharing.

      Reply
  15. Wendy M says

    01.29.14 at 12:47 am

    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

    Reply
    • Paula says

      01.29.14 at 4:49 pm

      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.

      Reply

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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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