Salted Pretzel Cowboy Cookies

Pretzels, m&m’s, oatmeal, cinnamon and coconut is a combination I was happy to dive face first in. Thanks to Half Baked Harvest’s recipe as the baseline, with a few twists of my own, these little nuggets of love hit the sweet and salty spot.

Other then my pretzel presentation that is no-where near Tieghan’s masterpiece, I’d say these turned out quite perfect.

Enjoy!

Salted Pretzel Cowboy Cookies

  • 2 sticks salted butter, softened
  • 3/4 c. brown sugar
  • 1/4 c. granulated sugar
  • 2 eggs, room temp.
  • 1 Tbsp. vanilla extract
  • 1 3/4 cups + 2 Tbsp. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. ground cinnamon (optional)
  • 1/2 tsp. kosher salt
  • 1 1/2 cups old fashioned oats
  • 1 1/2 cups shredded unsweetened coconut
  • 1 1/2 cups chocolate chips
  • 1 cup m&m’s (can just add more chocolate chips if you desire)
  • 1 cup pretzels, crushed

INSTRUCTIONS

  1. Preheat oven to 350. Line baking sheet with parchment paper.
  2. Beat together butter, brown sugar, and granulated sugar until combined. Beat in the eggs then add the vanilla, beating until creamy. Add the flour, cinnamon (if using), baking soda, and salt. Fold in the oats, coconut, chocolate chips, and m&m’s.
  3. Use a cookie scoop, or roll the dough into rounded 2 tablespoon size balls and place 3 inches apart on the prepared baking sheet. Push a few crushed pretzel pieces into each dough ball then slightly flatten the dough ball down with the palm of your hand.
  4. Transfer to the oven and bake for 9 minutes. (Note: the OG recipe has you bake the cookies for 5 minutes, remove from oven, tap pan on counter to flatten down, return to oven to bake an additional 4 minutes).
  5. Eat warm (definitely highly recommended) or let cool and store in an airtight container. 

Cheers!

Andes Mint and Chocolate Chip Cookies

Using the same cookie dough foundation previously published here, I made a few edits to accommodate an inviting wintery flavor.

ANDES MINT & CHOCOLATE CHIP COOKIES 

prep time: 15 MINUTES

cook time: 6-8 MINUTES

INGREDIENTS:

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon sea salt
  • 2 teaspoon baking soda
  • 1 cup salted butter, at room temperature
  • 1 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon mint extract
  • Chopped Andes Mints
  • Milk Chocolate Chips

DIRECTIONS:

  1. Preheat the oven to 350 degrees F.
  2. In medium bowl, whisk the flour, salt, and baking soda together. Set aside.
  3. Cream the butter and sugars together until creamy and smooth. Add in the eggs and extracts.
  4. Slowly mix in the flour, until combined. Stir in desired amount of Andes Mints and Chocolate Chips
  5. Use cookie dough scoop to form small ball, place on baking sheet and bake for 6-8 minutes (I cook for 7 minutes for a doughy effect). Remove from the oven and let cool on cookie sheet if you want it to continue cooking a little longer, or immediately transfer to foil lined counter-top.  I don’t cool these bad boys on a wire rack as I want the maximum doughy gooey effect.

Snickerdoodle Bread

When you think of fall, what smells come to mind?  Cinnamon?  Pumpkin?  Spices?

The smell of this Snickerdoodle Bread filled my house with the most amazing cinnamon smell, perfect for a warm fall day.

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Perfect for a snack or even breakfast, this recipe is sure to win anyone over.

Servings: One loaf

Ingredients:

  • 1/2 c. softened butter
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 c. Greek yogurt
  • 1 1/2 c. All-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • Bag of cinnamon chips
  • Brown sugar + cinnamon for topping
  • ½ cup softened butter, softened

Directions:

  1. Preheat oven to 350°F. Grease one standard loaf pan.  Can use mini loaf pans or muffin tins as well.
  2. Whisk flour, baking powder, salt and one teaspoon of cinnamon together in a medium bowl.
  3. Cream butter and sugar until fluffy
  4. Add eggs one at a time.
  5. Add vanilla and Greek yogurt.
  6. Stir in dry ingredients.
  7. Fold in cinnamon chips.
  8. Fill loaf pan 2/3 full.
  9. Sprinkle brown sugar and cinnamon on top.
  10. Bake 40-45 minutes, until the bread has lightly browned and a toothpick comes out clean.

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Reese’s Cookie Bars

I love all the November vibes. Rich colors, crisp air, the start of Holiday conversations. For me, November marks the beginning of Fall. September is just an extended summer, October is Halloween, but November? She brings to us a season of thanksgiving in all her beautiful tones.

Of course she also brings the below, which really is a point of discussion, but I can’t seem to get her to sit down to hash it out, so here we are.

In the dark.

I wanted to send a treat out to the shop , which landed me on No. 2 Pencil’s recipe for Red, White & Blue M&M Cookie Bars. To give the dessert it’s fall vibe, I called in Reese’s Pieces and Reese’s mini cups as reinforcements.

You can find the original recipe here, but will share my twist below. I was told by the hubs that the slightly undercooked middle pieces would pair well with some ice cream. I wouldn’t be surprised to hear they made this happen.

Ingredients

  • 2 sticks of butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 cups of all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • Reese’s Pieces
  • Reese’s Mini Cups

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a 9×13 baking dish with nonstick spray
  3. Beat butter, granulated sugar, and brown sugar together until fluffy.
  4. Add eggs and vanilla extract.
  5. Add flour, baking soda, and salt until combined.
  6. Stir in your desired amount of Reese’s Pieces, reserving some for topping.
  7. Transfer to 9×13 baking dish.
  8. Press additional Reese’s Pieces and Reese’s Mini Cups into top of cookie dough.
  9. Bake 30 to 35 minutes on oven rack in lower third of oven.
  10. Let cool completely and cut.

Cheers!

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