Oatmeal Bastard Cookies
Get ready to elevate your cookie game with these indulgent Oatmeal Bastard Cookies, the ultimate fusion of bold flavors and irresistible textures. Loaded with old-fashioned oats, rich dark chocolate chunks, crushed pretzels, and toasted pecans, these cookies strike the perfect balance between sweet, salty, and nutty. A hint of ground cinnamon adds warmth, while a sprinkle of sea salt flakes provides a gourmet finish. Easy to make in just under 30 minutes, these chewy-on-the-inside, crispy-on-the-outside treats are perfect for satisfying dessert cravings or impressing guests with something a little unconventional. Whether you’re a cookie purist or adventurous baker, these decadent oatmeal cookies with a rebellious crunch are sure to become a household favorite!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 2 units Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 3 cups Old-fashioned rolled oats
- 1 cup Dark chocolate chunks
- 0.5 cup Crushed pretzels
- 0.5 cup Toasted pecans, chopped
- 0.25 teaspoon Sea salt flakes (for garnish)
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 unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in the rolled oats, dark chocolate chunks, crushed pretzels, and toasted pecans until evenly distributed.
Using a cookie scoop or tablespoon, drop 1.5-tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Lightly sprinkle each cookie dough ball with a pinch of sea salt flakes for an added touch of flavor.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy these salty-sweet, chocolatey oatmeal cookies with a rebellious crunch!
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 167 mg | 7% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 19.1 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 146 mg | 3% | |
*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.
