Chocolate Toffee Oatmeal Pretzel Cookies Recipe

Chocolate Toffee Oatmeal Pretzel Cookies Recipe

15 min
10 min


1 1/3 cupssoftened butter (325 mL)
2 cupslightly packed brown sugar (500 mL)
2 eggs (2)
1 tbspvanilla extract (15 mL)
3 cupslarge flake rolled oats (750 mL)
2 2/3 cupsall-purpose flour (650 mL)
1 tspeach baking powder and baking soda (5 mL)
1/2 tspsalt (2 mL)
2 cupsCHIPITS Semi-Sweet Chocolate Chips (350 g)
1 cupCHIPITS SKOR Toffee Bits (250 mL)
1 cupcoarsely crumbled pretzel sticks (250 mL)


    1. Preheat oven to 350°F (180°C). In a large bowl, beat butter with brown sugar until fluffy. Beat in eggs, one at a time; stir in vanilla.

    2. In a separate bowl, mix oats with flour, baking powder, baking soda and salt. Use a wooden spoon to stir flour mixture into butter mixture until well combined. Stir in chocolate chips, toffee bits and pretzel pieces.

    3. Form dough into 1 1/2-inch (4 cm) balls; place about 2 inches (5 cm) apart on parchment paper-lined baking sheets. Bake, in batches, for about 10 minutes or until golden; transfer to a rack to cool completely.

    Makes about 60 cookies.

    • To coarsely crumble the pretzel sticks, place in a zip-top bag and seal closed. Smack the bag on the counter until pretzel sticks are broken into small pieces; discard fine crumbs and dust.
    • Freeze unbaked cookies on parchment paper-lined baking sheets until firm. Transfer to a zip-top freezer bag and store for up to 1 month. Thaw cookies for 1 hour on prepared sheets before baking.
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