Wow, that title is certainly a mouthful and I have to say, so are these cookies. But, truly in the best possible way. Every bite is full of goodness, starting with the whole wheat oatmeal cookie base and then you get a bite of dark chocolate chip only to be surprised by finding pretzels in your cookie. And just because, I couldn’t stop there, each cookie is topped with a sprinkling of fleur de sel.
These are the first cookie that I truly created completely on my own, not to say there isn’t a recipe for something similar out there, since after all it is a cookie. However, my inspiration came when I was asked to cook for a newcomer’s dinner for the church. No problem right? Well that is what I thought until I found out it was for about 60 people. Not only did I need to prepare the main meal, but also cookies for the break. I immediately decided that I was only going to make one kind of cookie, so it had better be a good one.
I have taken to using whole wheat pastry flour in the majority of my cookie recipes, so that was my starting point. Who doesn’t love an oatmeal cookie, and then add in the dark chocolate chips & pretzels and I was pretty sure I was on the right path. No nuts just to be on the safe side. The fleur de sel was a last minute idea, and that extra little sprinkle of salt, made the cookie.
If you are not familiar with using whole wheat pastry flour in baking, it takes a little bit of getting used to. The proportions definitely need to be adjusted as the flour to liquid ration needs to be lower than the usual. It works wonderfully in oatmeal, peanut butter, molasses or chocolate chip cookies, so give it a try next time you make a batch.
Whole Wheat, Dark Chocolate Chip & Pretzel Cookies
- 1/2 cup unsalted butter
- 1/2 cup shortening
- 1 cup lightly packed brown sugar
- 1/2 cup granulated white sugar
- 3 eggs
- 1 1/2 tsp. vanilla
- 1 3/4 cup whole wheat pastry flour
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 2 3/4 cup oats, old fashioned or quick cooking (I prefer old fashioned)
- 3/4 cup dark chocolate chips
- 1 cup (or more) broken stick pretzels
- Fleur de sel
Cream butter, shortening and both sugars together until well combined and smooth. Add eggs & vanilla and mix by hand well.
In a separate bowl, whisk together whole wheat pastry flour, salt & baking soda.
Gradually, add flour mixture to sugar and egg mixture, mixing well. Add oats & chocolate chips and continue to mix until they are well blended into dough. Finally take pretzels, a handful at a time and break gently into dough. You want sitcks approximately 1/2 to 1″ in size, not pretzel dust. Gently work into dough until they are well distributed and you are satisfied with the pretzel ratio.
Scoop by heaping tablespoon onto silpat or parchment lined cookie sheet spaced a minimum of 2″ apart. Sprinkle a little bit of fleur de sel on top of each cookie. Bake for 10 1/2 minutes at 350º. Let cool on try for at least 2 minutes before transferring to wire rack. Makes approximately 36 good sized cookies.