Everything and Then Some Chocolate Chip Cookies
Indulge in the ultimate cookie experience with "Everything and Then Some Chocolate Chip Cookies"! This delightfully decadent recipe takes classic chocolate chip cookies to the next level with a mix of chewy rolled oats, crunchy pretzel pieces, and toasty chopped walnuts or pecans, creating a salty-sweet harmony in every bite. A sprinkle of flaky sea salt on top enhances the rich, gooey centers packed with semisweet chocolate chips. Perfectly soft and golden with just a hint of crispness at the edges, these cookies are a crowd-pleasing treat that’s easy to whip up in under 30 minutes. Whether you’re hosting a party, gifting a homemade treat, or indulging at home, these cookies are the perfect combination of texture and flavor to satisfy every craving!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 2 units Eggs, large
- 2 teaspoons Vanilla extract
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Rolled oats
- 1.5 cups Semisweet chocolate chips
- 0.75 cup Chopped pretzels
- 0.5 cup Chopped walnuts or pecans
- 0.25 teaspoon Flaky sea salt, for topping
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Stir in the rolled oats, semisweet chocolate chips, chopped pretzels, and chopped walnuts (or pecans) by hand with a spatula or wooden spoon, ensuring they are evenly distributed in the dough.
Using a cookie scoop or spoon, drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Sprinkle a small pinch of flaky sea salt on top of each cookie mound.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your 'Everything and Then Some Chocolate Chip Cookies' with a glass of cold milk or your favorite beverage!
Nutrition Facts
Calories |
254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 15.7 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 81 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
