The fact that I'm a big fan of sweet and salty combo is no mystery. As I will be as a baker, I am always looking for ways to sneak things in my savory baked goods. Last week was my second time trying to bacon in a dessert, and do not even get me started on my salty caramel obsession.
There was only matter of time until I started adding chips and pretzels in my treats. Although I liked the cookies last year compost in the Milk Bar Monday, there were so many flavors in progress (butterscotch, coffee grounds, graham cracker crumbs,) that I could barely taste my salty snacks. I wanted the crunch pretzels and potato chips to be the star of these cookies.
As the base, I use these monster cookies, I've always dreamed of doing again since last year. crushed pretzels and potato chips have replaced the M & Ms that resulted in a perfectly sweet cookies, salty and sweet. This cookie is full of peanut butter and oatmeal and chocolate chips. Sweet & salty air!
- 1 stick of butter (softened)
- 1¼ c. brown sugar
- 1 c. sugar
- 2 cups creamy peanut butter
- 3 eggs
- ½ c. vanilla
- 2 c. baking soda
- ½ c. salt
- 4½ quick oats cups chips
- ½ chocolate cup
- ½ pretzels cup crushed
- ½ cup crushed crunchy chips
- cream butter, sugar and peanut butter with an electric mixer until fluffy and creamy.
- Add the eggs and vanilla mixture until just combined. Add the baking soda and mix.
- Fold in oats and chocolate chips, pretzels and potato chips
- Average use / large spoon cookie or spoon, place rounded balls of dough on a parchment plate -Lined cookie and press lightly. Bake for 11 -. 12 minutes at 375 degrees