Christmas
Magical, Marvelous, Memorable Cookies
Popular on Food52
321 Reviews
Jen
December 24, 2023
Legitimately delish. Used my homemade granola (Madison park recipe) and loved having the flavor of it come through.
Didn’t bother to chill the first batch on account of time and they were still awesomely thin and crunchy delicious.
Didn’t bother to chill the first batch on account of time and they were still awesomely thin and crunchy delicious.
Margannunziata
July 24, 2022
I used cornflakes instead of granola to make them more ‘milk at-esque’ & I highly recommend they came out so chewy and wonderful 10/10 recommend this recipe
Teresa D.
January 20, 2022
This is a GREAT cookie! I have found that it’s worth it to buy more expensive granola - the flavor is really enhanced. I made a double batch over the weekend, scooped them into 2-tablespoon sized balls, and now they’re in the freezer, ready to be baked and enjoyed. Many thanks for sharing, Dr. Babs!
drbabs
January 21, 2022
Thank you, Teresa! I make my own granola to use in these cookies. Here’s the recipe if you want to try it.m https://food52.com/recipes/14917-simple-gifts-granola
Messytalko
February 28, 2021
I don't understand why these cookies only had 3 stars. From when I first made this recipe for a group of friends, I get asked to make these so often. Family, friends and friends of friends seem to only know me for these cookies. That said, if you want to make a good impression, give this cookie recipe a try. A solid five stars! It truly lives up to its name: magical, marvelous, and memorable!!
Janew
November 3, 2020
The cookies were a huge hit- our new favorite! Used Cup4Cup gf flour and worked great. Thank you
Stephanie P.
August 10, 2019
I LOVVVVVE these cookies. I like the diversity . I use all the ingredients, add 1/2 tsp. cinnamon and now I chop Mexican dark chocolate into chunks, pretzel stick and pecans. Sometimes I reverse the sugars My only question is, they seem to not spread like it says. I wonder if I need to add the extra ounce of butter??? I do not refrigerate them anymore and they still don't spread out like the photo. Any suggestions?
drbabs
August 10, 2019
Thanks, Stephanie! I’ve made these countless times, and sometimes they spread more than others. I suspect it’s the ratio of flour and cereal to butter. If you want them to spread, you could try another ounce of butter. They’re pretty forgiving either way. I’ve thought about adding weights, but one of the great things about this recipe is that it more or less works with whatever you have on hand.
Stephanie P.
August 13, 2019
Thanks, yes I though the same thing. I just made them nlast Saturday for Sunday ,made about 30. Had 12 people for a barbecue... they were gone 5 minutes after we finished dinner. LOL Making more today for a fundraiser! I AM ADDICTED :-)
Mary
April 5, 2019
These are wonderful. Be aware that the granola you choose can make a difference in flavor. I do not like the cinnamon & chocolate combination flavor war. I made a batch with a brand of granola which had a good deal of cinnamon and I didn’t enjoy the balance of taste. Now I stick wth Back Roads Vermont granola, no cinnamon. I also use Utz’s extra dark pretzels, caramelizing is key for my taste buds.
skehias
January 21, 2019
These are favorite cookie to make when i have a 1/6 bag of pretzels lying around. This time left out nuts but used extra granola (chocolate flavor). Also have used regular and gluten free flour with great results. Also didn't have a problem with chilling them for only half the time.
aussiefoodie
December 29, 2018
I was gifted some chunky granola in the holiday food exchange - along with leftover pretzels and dark and white choc chips and walnuts they made amazing cookies!
Erin F.
December 20, 2018
These have become our go-to favorite Christmas cookies. My son loves to make cookies with me and says it is one of his favorite parts of the holiday. ❤️ He is 8 this year. Thank you for sharing!!
amanda R.
July 4, 2018
Delicious! I added m&ms, chocolate chips, potato chips and rice krispies. 1/2 cup of potato chips was not enough for the taste to come through, so I'd add more next time. Regardless, these are fantastic! I only chilled them for 30 minutes or so and that was plenty.
drbabs
July 4, 2018
Thank you, Amanda. I'm so glad you liked them. Try thick cut potato chips next time, and leave them in large pieces.
Dena A.
February 2, 2018
Do you think I could use coconut oil for these?
drbabs
February 2, 2018
Hard to say. Coconut oil has a much lower melting point than butter, so the cookies might spread all over the place.
Dena A.
February 2, 2018
Good point. I want to make them for someone dairy - sensitive, so even half coconut half butter might help...? Let me know if you have any suggestions, and thanks for the quick reply!!
drbabs
February 2, 2018
You're welcome! I think if I were making them for someone sensitive to dairy, I'd just clarify the butter and use that. Here's how to clarify butter, in case you've never done it.
http://www.seriouseats.com/recipes/2015/08/clarified-butter-recipe.html
http://www.seriouseats.com/recipes/2015/08/clarified-butter-recipe.html
Dena A.
February 2, 2018
Great idea, thanks again! Although I might just get lazy and make it as instructed, since it's a very light sensitivity :)
Kelcey P.
November 3, 2018
If you check the vegan section of the milk isle there is usually some vegan butter that works great for baking and has no dairy :-) I'm lactose intolerant as well and it works great!
Peg
November 16, 2017
Just finished my first (of many to come) batch of these wonderful cookies. So easy, so tasty! I used what I had in the pantry... Quaker honey and almond granola in the 2 or 3 oz bag and made up the 1/2 C with fiber one cereal (crushed). I’m always looking for ways to add fiber to my baking and this small amount did not affect the taste. Since the granola had almonds I used slivered almonds, crushed pretzels and semi sweet choc chips. My only addition to the recipe as written was just a dash or two of espresso powder. I baked smaller cookies in the convection oven at 375 for 12 min and they are perfect. This recipe is a true keeper and I can’t wait to try some of the varieties described in other comments. Thanks so much for sharing!
Marty H.
September 10, 2017
Oh. My. God. Made these with homemade granola and crushed up 1/2 cup of Trader Joe's pumpernickel pretzel sticks, which gave them a really interesting depth. The chocolate came through great and balanced the saltiness of the pretzels. This recipe is a keeper!!!
Pam N.
September 8, 2017
Ok. I'm going to say it. I don't get the rave reviews. I made these a week ago for an event. Luckily I made another type of cookie as well. Had a lot of these left. I didn't think there was anything marvelous or memorable. Maybe I did something wrong?
drbabs
September 8, 2017
Hi Pam. As you can imagine, I make them a lot. They seem to come out best when I make my own granola and have a good mix of salty and sweet, crunchy and soft ingredients. They're definitely dependent on the balance of ingredients. I like them best when they're thin and crunchy, but sometimes they come out soft and puffy. Everyone's taste is different. I'm sorry they didn't work out for you.
dymnyno
February 12, 2017
Regardless...follow the instructions for baking at high altitude. The tweeks really do work and your baking will be perfect. Many, many cooks live at high altitude. Following the science of baking is important.
Marcy
February 12, 2017
I live in Denver (mile high) and everything I bake, regardless of adjustments I read about, inflates and falls flat. If these cookies are supposed to be flat, can't imagine what they'll do at my altitude. Any suggestions?
Susan S.
September 18, 2016
Hi, These look really delicious and can't wait to try them for this year's holiday Cookie Exchange. Q: do you have a favorite granola recipe or brand of granola that you prefer for this recipe? Thanks!
drbabs
September 18, 2016
Any granola will work-- there are a few on this site that are really good. And I've made these with plain rolled oats, and they are good, too. The recipe came about because my sister had a ton of granola that her students had given her for the holidays, but really, anything will work.
Kaja1105
August 30, 2016
These cookies really are brilliant! I have a weakness for peanut butter combined with chocolate, so my variation involves using peanut butter granola and subbing peanut butter chips for half of the chocolate chips. Last time I made them, I was inspired by an article on the King Arthur Flour blog about the benefits of chilling cookie dough, so I briefly chilled part of the dough in the freezer and made that batch right away. But I saved the other half in the refrigerator for a few days and was very impressed by the results. The cookies spread less and were darker, with more of a caramelized flavor. If you can, try making the dough a day ahead or saving some of it to bake later. You may find that you prefer the cookies made from dough that has rested in the fridge for a while.
drbabs
September 18, 2016
Yes, I often just make the dough, roll it into balls, and freeze them for last minute cookie cravings or potlucks. They bake off really easily and do improve after aging the dough.
AmyBakes
January 27, 2016
These are my husband's all-time favorites. I love them too. Just one question - are they supposed to be rather flat? If so, great, because mine usually are. If not, what could I be doing wrong?!
AmyBakes
January 28, 2016
Good to know! I like to stay pretty close to your original recipe. It's so good! Thank you!
Kootenaygirl
January 19, 2016
I crave these cookies and appreciate their versatility. Skipped the salty part and added an additional 1/2c granola (Bob's Red Mill muesli, actually). I also don't have the spread problem, even without chilling the dough. I formed large balls and they cooked perfectly in the same time. A go-to recipe!
katharinec
January 16, 2016
These are so delicious, and so fun to make! I have yet to go wrong substituting basically any salty snack (granted, I have not tried cheddar Goldfish, yet I am perversely tempted...).
Hahn K.
January 10, 2016
AMAZING. i used a a ghiradelli semi sweet 8 oz bar broken in chunks + a handful semi sweet chips, rolled gold pretzel sticks smashed and quaker oats granola - no nuts. it came out looking exactly like the pic and tasted so professional. i will not make another choco chip cookie again - MANY THANKS!
Meredith R.
January 8, 2016
I would like to make these without granola. Could I substitute oatmeal for this ingredient?
Melanie
October 22, 2015
I made these yesterday, and they are super-yummy! Had cereal, not granola, and this made the cookies nice and crunchy. Added 1/2 t. cinnamon. I did not have time to let each pan of cookies sit in the fridge for 20 mins, so I popped the bowl of dough into the fridge for an hour and then formed the cookies. Dough was a little hard, but made for quicker process overall. Also, I cooked two pans at once, staggered on opposite sides of the oven. It did not seem to adversely affect the cookies, which I began eating as soon as they came out of the oven! These are going into the Christmas cookie rotation!
VVV03
October 17, 2015
These cookies were terrific. I made them pretty much as directed (with the pretzels and granola). Made them throughout the week and just finished up the dough today -- these were the best of the bunch so aging the dough in the fridge for up to 5 or 6 days makes them even better.
[email protected]
October 10, 2015
One of the best cookies ever. I chilled all the dough overnight and did one tablespoonful portions on the parchment. Baked at 325 convection for around 13 minutes and they were perfect. Dried cherries for the pecans.
shozgirl
October 8, 2015
Mary. I know that cookie I wouldnt call it the same thing other than you can customize and "dump" what you lke. I find them just really great crunchy cookies with surprise (crushed pretzels)...and I dont make that size which are huge (from Momo).
Mary
October 8, 2015
Is this your take on/similar to the famous Momofuku compost cookie recipe?
drbabs
October 17, 2015
Yes, I actually intended to make those, but I was at my sister's house and didn't have a mixer. I tried this technique and we all loved the cookies so much ( and they were crispy, not crisp on the edges and chewy in the middle like classic compost cookies) so I decided to post the recipe.
Liz
August 14, 2015
Dear Barbara! Thank you so much for these! They are awesome and every time I make them people think I'M awesome:) The second time I made them I used a cup of pretzels and 2 cups of chocolate chips, half semi sweet half bitter sweet and less granola. Heavenly
drbabs
August 14, 2015
Hi Liz! Thanks for letting me know. I'm glad you like them, and that you've made them your own. Enjoy!
savorthis
July 20, 2015
We made these for a dinner party and used granola, pretzel sticks, pecans and bittersweet giant chocolate chips. They were a perfect balance! We only cooked half so now we are able to pull out just a few at the end of dinner to cook to order. Mmmmm.....
savorthis
July 20, 2015
I'm hoping for thanksgiving, but I'm not really sure yet. I will let you all know though!
cocos C.
June 29, 2015
These cookies are my new favorites. Thanks for the inspiration! I have only one quibble -- and yes I know you should read the entire recipe before you begin cooking -- but I have gotten tripped up by this more than once now.
Why would a recipe say to preheat the oven in step 1 if in step 4 it says to let the dough rest 20 minutes to an hour? Makes for a hot kitchen and wasted resources.
Why would a recipe say to preheat the oven in step 1 if in step 4 it says to let the dough rest 20 minutes to an hour? Makes for a hot kitchen and wasted resources.
drbabs
June 29, 2015
Gosh, that's one of my pet peeves, too. I'm surprised I didn't notice it; I've made these so many times. Thank you for letting me know. I'll edit the recipe.
shozgirl
April 17, 2015
Made this for a writing group and big hit! Did not have "granola" so used a cup of oatmeal/sunflower seeds/chopped walnuts instead. Thinking I could use some grape nuts too for texture. The crunched pretzels make it and they are so crispy and not too sweet. Going to make more for a BBQ tomorrow! In my convection oven they were definitely done at 12 mins. Thanks for this great recipe!
Stephanie C.
April 2, 2015
I made these cookies last night and omitted the cereal and pretzles, added 3/4 cup oats because I wanted more cookie, less 'stuff' - the result is my new favorite chewy, crispy chocolate chip cookie! This was exactly the consistency I was craving. Thanks for the recipe!
Nikki
March 13, 2015
Just made these cookies - used Frosted Flakes and salted pretzels. I was impatient and baked some of the fresh cookie dough while the rest chilled...delicious! Nice combination of crispy and chewy. Can't wait to try the chilled dough and compare results. Thanks for the recipe!
Georgetta V.
March 12, 2015
What recipes do you have for Type II Diabetics?
drbabs
March 12, 2015
Georgetta, there really isn't any specific nutrition information on the recipes at this site. However, the community is always happy to help. There was a question about recipes for people with Type II diabetes on hotline. Here's the discussion: https://food52.com/hotline/23389-just-diagnosed-as-diabetic-help-me-find-some-good-recipes-substitutes-for-pasta-etc Feel free to post your own question if this isn't what you're looking for. I hope this helps.
myob
February 2, 2015
So flexible! I used pretzels, cheerios, and hazelnuts. Since I only had 1/2 cup chocolate from a chopped up bar, I used chopped dried cranberries to make up the difference. (I thought I might see the cheerios in the baked cookies, but didn't.) The cookies are absolutely delicious, and I will try making them with different combinations in the future. Thanks for sharing this great recipe!
Jules
January 31, 2015
I have just signed up. These sound a little like some 'kitchen sink cookies' I made a while back which everyone loved, but with a little more structure in terms of ratios. I think it was beginners luck last time, and this will be a great help. Jules
Brenda P.
January 16, 2015
Just signed up, your recipe sounds interesting, I probably would change some of the ingredients, looking forward to some more of your recipe.
Toby M.
December 17, 2014
I didn't want these cookies to be "fragile around the edges" as I wanted to bag some up for little Christmas gifts, so I added about a cup of coconut. Phew, they came out perfectly delicious; soft and crunchy!!! Oh, I was able to use 1-1 gluten free flour, too!
Jacque
December 3, 2014
I was chasing a recipe from site to site, each site showing recipes from other sites. Somehow I found myself on FOOD52. Looking at some of the recipes I became very interested, read some of the comments and realized what a friendly circle of women I I had stumbled upon. I registered and look forward to being part of the circle.
drbabs
December 3, 2014
How nice of you to add this comment to my recipe!. This is a wonderful community of people who like to cook (men, too!) and we do our best to support each other. Have fun!
chefdianetx
December 2, 2014
These are wonderful -going to use different flavors of those preztel crackers next time.
drbabs
December 2, 2014
I'm so glad you liked them. I've used the plain pretzel crackers but not the flavored ones. Where in TX are you?. I'm in Austin.
drbabs
December 22, 2014
Starleen, a bunch of us Food52 people in Austin get together periodically. Message me privately if you want to join us.
LeadingLatte
December 1, 2014
This sounds fantastic Dr. Babs, can't wait to throw it into my holiday cookie rotation. Was thinking of throwing in some chopped dried cherries too because I'm always a fan of "everything but the kitchen sink" cookies. :)
Pam
November 20, 2014
I have just subscribed to FOOD52, it looks interesting and I am looking forward to many yummy recipes and helpful hints. Let the fun begin!
Angel B.
November 2, 2014
This is in response to the e mail I received, I do not like the recipes I viewed or the site and since have unsubscribed.
Smiles2U
November 2, 2014
Well, you got me on slow cookers, so I signed up just now and got a cookie? It has nothing to do with slow cookers. So, I guess you are about all food?! Not sure I will remain. I am trying to go gluten free and avoid sugar. But thanks. They do sound good though.
Vidda C.
November 3, 2014
Cookies are a technical term for a link that allows the blog to email you without getting bumped over into junkman. It has nothing to do with the cookies you eat. :-)
AdventureGirl
November 1, 2014
Wow. Made this recipe using oatmeal and potato chips instead of granola and pretzels, as I did not have those on hand. Froze the dough for four days and baked from a frozen state.
Turning the pans at the 10 minute mark, these baked perfectly at 16 minutes (did not run into each other, just baked round and browned to the happy tone). Left to cool on pan for another 4 minutes, moved to wire racks, and ... as for the taste, just over the top scrumptious. Thanks for sharing the recipe.
Turning the pans at the 10 minute mark, these baked perfectly at 16 minutes (did not run into each other, just baked round and browned to the happy tone). Left to cool on pan for another 4 minutes, moved to wire racks, and ... as for the taste, just over the top scrumptious. Thanks for sharing the recipe.
Angel B.
November 1, 2014
This recipe sounds terrible, I wouldn't waste my time making it.
drbabs
November 1, 2014
Hey, Angel. Welcome to Food52. I looked at your profile and saw that you joined today. I've been a member since 2009, and I've made a lot of friends on this site and have learned a great deal about cooking. I hope you find it equally rewarding.
You should know that we consider ourselves a "constructive community." That means, among other things, that we try to have our comments to each other be supportive and helpful.
We all have different taste in food. I'm sorry that you think my recipe "sounds terrible." It is actually quite delicious, and is, as far as I can tell, very popular with other members of this site.
I hope you can find things that you think would be worth your time making, and that you enjoy the wonderful community that is Food52.
You should know that we consider ourselves a "constructive community." That means, among other things, that we try to have our comments to each other be supportive and helpful.
We all have different taste in food. I'm sorry that you think my recipe "sounds terrible." It is actually quite delicious, and is, as far as I can tell, very popular with other members of this site.
I hope you can find things that you think would be worth your time making, and that you enjoy the wonderful community that is Food52.
Squeege
November 3, 2014
Thank you for this response. I have found many recipes on Food52 and love the site. As for these cookies, I'm going to give them a try. They sound like they will result in a delicious blend of crunchy and sweet.
Elizabeth V.
November 1, 2014
I have made Butterscotch-oatmeal cookies, using the Butterscotch Chips instead of chocolate chips and they are awesome. Thanks for this recipe
Denise
October 9, 2014
I have been searching for a chocolate chip cookie recipe which includes oatmeal, pecans and chocolate chips. I can't wait to make these!
Maria P.
October 1, 2014
could i put oatmeal instead of granola??
starleen
November 2, 2014
Hi, Maria. I've made these many times with oatmeal, and they're delicious. Seriously, you really can't mess this recipe up with your variations. I've made them with rolled and steel cut oats. The rolled were more delicate, the steel cut were chewier. I up the butter to 2 sticks. I've also substituted coconut oil for some of the butter--for taste more than health lol.
Frank
September 12, 2014
Hahahaha.....Thank you for the 'cookies', but I got my first cake to try and make.
Maddy
September 6, 2014
Please don't use bleached flour, it's awful!!! and shouldn't be sold on the shelves.
First time on the site, so far it looks awesome!!!!
First time on the site, so far it looks awesome!!!!
barb48
August 24, 2014
Just made theses. I didn't have unbleached flour or nuts. Could that be the reason they looked nothing like yours when they were done,? Does unbleached give a diff. look/texture, and what kind of granola is best to use? Thx.
drbabs
August 24, 2014
Hi barb. What did they look like? I've found that they look a little different each time. Bleached flour may make them lighter, but can you post a picture? And I guess most important-- did you like them?
MS L.
August 20, 2014
I was at my sisters and she turned me on to this site. We used pretzels, dark chocolate, regular granola and dried cranberries...I don't like nuts in food...oh my God! These were the best things I have ever tasted...on my way to store now--so I can make my own stash for my house. Thanks for this recipe!
therunnerbean
August 13, 2014
These are quickly becoming a new favourite! Last night I used up some Nutella granola stashed in the freezer, stale pretzels, and fragments of a dark chocolate Christmas tree. I didn't chill dough before baking because I like thin, crispier cookie edges. I smushed them down with a fork and hit them with some fleur de sel before baking. Infinitely customizable, irresistibly delicious, incredibly easy to make... THANK YOU!
drbabs
August 13, 2014
So glad you are enjoying this recipe. I love reading about all the combinations people have tried.
Can I.
June 3, 2014
I've made these twice now and they are amazing. I skipped the nuts (because my husband doesn't like them) so upped the pretzel and granola. Everyone loves them. I'm thinking about trying them with Cap'n Crunch and Fritos.
Cherie L.
May 30, 2014
Starlene, Hey there! First off, wanted to say what a pretty name!
Yes, it was an excellent cookie recipe! I*m going to take a run, with your "tweak's! I like the 2 stick*s of butter (I cannot ever get enough). FOOD52 has some excellent recipe's!
Yes, it was an excellent cookie recipe! I*m going to take a run, with your "tweak's! I like the 2 stick*s of butter (I cannot ever get enough). FOOD52 has some excellent recipe's!
starleen
May 29, 2014
Perfect! I love this recipe! I wanted a crispy, buttery, slightly dense cookie that wasn't super sweet, and these have become my go to cookie recipe. I have made these three times in two weeks! The recipe is very flexible and you could tweak it in infinite ways. I increased the butter to two sticks, only used dark brown sugar and reduced it to one cup, and increased the salt by half a teaspoon. I used honey almond coconut granola, Ghirardelli 60% cacao bittersweet chips, and big pieces of walnuts. I know, not adventurous at all, but a decadent spin on a beloved classic. I can't wait to try other ingredients--white chocolate chips, lemon zest, almonds? Dried cherries and pistachios? Thank you for this wonderful recipe!
Brooke
May 13, 2014
These look fabulous. I love this site. I love the look of these cookies and my kids are gonna love eating them.
Laura
May 8, 2014
I just made these cookies for the 1st time today and they are simply amazing. I used honey-almond granola, pretzel pieces and chopped Heath Bar - along with some cinnamon for an extra hit of flavor. I took the suggestion of creaming the butter and sugar together for 6-7 minutes to produce a fluffier cookie and I refrigerated them for 30 minutes prior to baking. They did not spread too much and had a flavor to die for ... This recipe is definitely one of my new favorites! Thank you!!
Bignanc
May 4, 2014
I didn't have any salty snacks so I used some quinoa flakes - actually used too much 1 cup instead of ½ cup and thought they wouldn't
be as good. But they turned out thicker and were crisper when they cooled. They were excellent. Next time I might try with a mix of butter and coconut oil.
be as good. But they turned out thicker and were crisper when they cooled. They were excellent. Next time I might try with a mix of butter and coconut oil.
lama
April 29, 2014
as an egg substitute, i use trader joe's flax seed meal. mix one tablespoon with three tablespoons of water, and let it sit a few minutes. i've used it in batter breads with success, and in these cookies (: they don't lend to rising, but work for keeping things together just fine. i wouldn't suggest using it for recipes which require more than a couple eggs, or for those whose serving sizes are sizeable.. the flax seed gets your insides goin' (in a healthy way).
Kathleen B.
April 6, 2014
For those who can't eat eggs because of an allergy of eggs, an egg substitute doesn't work since that is made of egg whites. I too am allergic to eggs and find that 1/10th of a tsp. of guar gum and 1 TBS. of yoghurt or sour cream work in most recipes.
Pattuy
March 20, 2014
Drbarb, I have a newly diagnosed dieabetic husband...what about all that sugar? Looks yummy! Patty
kamana
March 14, 2014
Made these cookies using a mix of several leftover cereals...my grand kids visited and all like different cereals and, naturally, I spoil them. For the salty part, I used some party mix stuff. Added dried cranberries and reduced the nuts quantity. Served them to my mahjong sisters (a very critical bunch!).... they all want the recipe!
LLLovestoCook
February 25, 2014
OH THANK YOU! I already love this site, and I signed up two minutes ago. This is definitely going to be my 'go to' cookie recipe. Think I'll rename it my House Cookie...whatever's in the house, goes in the cookie!
onerainiday
February 18, 2014
Is this particular recipe created for low or high altitude baking?
Would there be adjustments for an elevation of 5280? If so, what might that include? The ingredients will make a nicely flavored cookie.....yum!
Would there be adjustments for an elevation of 5280? If so, what might that include? The ingredients will make a nicely flavored cookie.....yum!
drbabs
February 19, 2014
I've only lived in low altitudes (I created the recipe in New Orleans...below sea level) so I don't know how it would work at 5280, sorry. If you try it, please let us know how it turned out.
Tabatha L.
January 27, 2014
awesome cookies....wish I could upload the pic, but my camera on phone is broken.I baked two different batches of these and didn't have enough nuts so I had some dried cranberries and uhhhh AWESOME!!!!
Tanya
January 17, 2014
The photo is what caught my attention. The cookies look amazing and the recipe was humorous and good. Cookies taste delicious. And for the person who commented about the cookie sheet...do you cook? That looks like the well used cookie sheet of a baker. Thanks for the recipe.
drbabs
January 19, 2014
So glad you liked them. I agree with you about the cookie sheet. That's what mine looks like, too.
melanie
January 15, 2014
It may be a community pick but the cookie sheet looks totally disgusting! Presentation is everything! IJS
kasia S.
February 9, 2014
Not at all, it's rustic home cooking that means using real pans. I think the picture looks great, real cooks cook like this.
Kathie M.
February 20, 2014
Looks like a well used,seasoned and loved cookie sheet to me. Looks like home cooking.
miss_msry
February 22, 2014
I now always use parchment paper because my cookie sheets look just like this.
Sheryl
January 11, 2014
Yummy, Yummy, Yummy ... I've Got Love in My Tummy. Anyone remember that tune from the way past? Thank you for the lovely New Year's Day awesomely addictive and salty/sweet recipe, Wow! The best to an excellent cook for concocting the recipe for all of these family smiles ... Sheryl
Himanshu A.
January 10, 2014
Just signed up and received Addictive, Buttery, Salty reward. It is just as the name suggests Magical Marvelous Memorable. Thanks a lot. And Happy New Year..
Jackie
January 9, 2014
Just found this site................... I plan on being on this one often if all recipes are this fantastic!!!!!!!
MartyM
January 5, 2014
Just made these today -- wow! These are the best cookies ever. I followed the recipe to a T and used Sweet Farms Honey Nut granola in them. I can't believe how good these are -- and the cookie dough is pretty fabulous too.
Caryl
January 1, 2014
I just signed up and my reward for signing up is this recipe. I already love this site just for rewarding me to this recipe. Thank you, Happy New Year and may we all be as sweet, a little salty, a bit nutty and as buttery as this cookie.
lorigoldsby
December 30, 2013
@Mia...couldn't agree more with you. I'm always surprised when people leave "zingers" in their comments, especially when they enjoyed the recipe. Back when Dr.Babs posted this recipe ....the salty sweet cookie phenomenom was just starting to take off. It was magical to discover how adding an incongruous element actually elevated your finished product.
Paco T.
December 29, 2013
Your title is misleading and a waste of my time, I read no "magical" ingredients (as in mind altering). Please be as so kind to choose your choice of words more carefully in the future. Thank you for your time and the cookies were delicious even without magic. :-)
drbabs
January 4, 2014
Paco, I have a personal definition of "magic" that involves the difficulty of forming a blended family, and the "magical" (to me) connection that occurs when everyone loves the same thing--in this case, something as simple as cookies. I'm sorry the title didn't' resonate for you, and I'm glad you enjoyed the cookies. Happy new year.
Kgn8
December 29, 2013
I found this recipe about 6 weeks ago, & have since made them about 8 times! I don't normally bake (I'm more into savory cooking), but these sounded so scrumptious that I couldn't resist! They're even better than they sound! My (& 3 kids) favorite combination is with oats, choc shavings & salted pretzels. I also roll much smaller balls of dough, so get about 70 per batch, and bake for 9 mins to get a chewy consistency. Love, love, love!!!
Tomboy
December 23, 2013
Either way add more butter, I did a second batch with the (too dry) dough previously made. I wedged a slice of butter like a hamburger patty into the hard dough balls and then flattened them with a wooden spoon halfway through cook time. Managed to save half the batch. The taste is there, but I think I will double the butter called for next time. Happy baking!
Tomboy
December 18, 2013
I tried this recipe and the cookies did not flatten out but stayed in balls. I followed measurements to a tee so not sure what went wrong. They tasted amazing but did not look anything like the photo. I would recommend more butter -- and also a more definitive measurement of butter. Sticks is arbitrary.
marianne
December 20, 2013
One stick of butter is 8 tablespoons, so 3/4 stick is 6 T., which is usually clearly marked on sticks of butter.
Fortune F.
December 8, 2013
ooohhhhhhweeeee!! it means a lot to me. Just found you guys and it was lucky for me. I love to cook, (and eat), so want to try all that I can starting with the kettle corn poppers....nice one! Ok am signed on so send me more stuff to try; bye...
su pig, pig suey!
su pig, pig suey!
lydia.sugarman
December 1, 2013
Autumn, it would be a great service if you added the nutrition information in Comments for recipes that catch your eye.
Again, the majority of recipes on Food 52 are from *amateur* home cooks spontaneously sharing our love of food and cooking. They're not tested in commercial kitchens by a staff of nutritionists before submission on the site.
Again, the majority of recipes on Food 52 are from *amateur* home cooks spontaneously sharing our love of food and cooking. They're not tested in commercial kitchens by a staff of nutritionists before submission on the site.
smslaw
December 28, 2013
I'm not sure what the point of nutrition info is. Cookies are full of fat and sugar and flour and loaded with calories. They aren't a source of anything good for your body. They are, however, good for the soul.
Autumn
December 1, 2013
First thing I looked for was nutrition information because I have to be careful in what I eat. Is there any way to add that info to recipes?
Simone
January 25, 2014
There are not going to be any nutritional benefits, and all the ingredients are listed. What could you possibly be looking for in the nutritional information for a cookie? If you could be more specific maybe someone could provide you with the information.
lydia.sugarman
November 25, 2013
Diane, read the recipe ingredients again...carefully. 1 1/2 cups of flour...clearly listed.
Irene, we are amateur cooks who share recipes. Since nutrition facts are important for you, you'd be providing a great service if you took on the responsibility of breaking recipes down and adding nutrition facts to share with everyone.
Irene, we are amateur cooks who share recipes. Since nutrition facts are important for you, you'd be providing a great service if you took on the responsibility of breaking recipes down and adding nutrition facts to share with everyone.
Michael P.
November 17, 2013
I first came across these cookies at a friend's and they were damn near perfect. When I tried them, they ended up tasty but they didn't spread and get those nice lacy caramelized edges. I retraced my steps and realized I accidentally used two full sticks of butter. Could this be responsible for the differences?
drbabs
November 17, 2013
Michael, I'd think if it were just the butter, they would have spread more. Did you also increase the flour?
Michael P.
November 18, 2013
That's what I thought, but I didn't make any other changes so I'm stumped. Oven vagaries or something to due with the leavening perhaps? I'll try again and be more careful.
susan
November 13, 2013
It would be nice if you offer an option to print these recipes on a 3x5 card or something other than full page
Jessica
November 6, 2013
I tried these!! AMAZING!! Turned out a little weird looking but the taste was better than I had hoped!
#ElectroluxLive
#ElectroluxLive
Two T.
October 28, 2013
Hi all- I'm seeing notes about freezing the baked cookies but does anyone know how all fairs scooping the dough then flash freezing / freezer bagging for baking off in the coming week? I've got granola, chocolate and cashew in my batch.
lydia.sugarman
October 27, 2013
I'm one of those people who love Toll House cookies if they don't have chocolate chips in them. So, whenever I see a recipe calling for chocolate, my first thought is whether substituting dried cranberries, raisins, or some other dried fruit will work. In this case, I'd think the answer is yes. Has that been tried yet?
drbabs
October 27, 2013
Well, we're chocoholics in my family, so I tend to add chocolate, rather than substitute something else. But yes, I think dried fruit chopped fine would be good.
marnee R.
October 10, 2013
@ Author...looks like a yummy recipe-just the right sweet and salty :) thanks
marnee R.
October 10, 2013
@ Brandi For an easy gluten free fix here--try king arthur's or bob's red mill gluten free all purpose flour-takes the guess work out of blending other flours, starch etc. You may need to add more granola (or cereal) or flour, adjust according to taste. And Snyders make gluten free pretzels. Good luck and remember the fun is in experimenting.
Brandi
October 9, 2013
Is this recipe gluten free compatible? In other words, can I achieve quality results using gluten free substitutions? I was recently diagnosed with Celiacs, it's frustrating to make tasty quality snacks among other things. Thank you in advance!
drbabs
October 9, 2013
Brandi, it's a good question and I'm afraid I don't know the answer. Please post your results if you try it.
Jennifer E.
October 29, 2013
I always just substitute a gluten free flour blend, and I also add a about a half teaspoon of xanthan gum, to give the proper mouth feel and consistency. Hope that helps!
Jodie M.
October 8, 2013
ohh my the look of these cookies is just the recipe i have been searching for...they are nice & crispy/crunchy along the edges & soft & gooey in the centre thank for the post =)
Andrea
September 19, 2013
I'm now a fan of yours! Not that I have anything against other desserts but there is just something about homemade cookies baking in the oven. I love the variety of ingredients too. (Oh, Tasting Table sent me to visit; this recipe made me a fan.)
MsBestsunshine
August 23, 2013
They look wonderful! I will make them to share with family, coworkers and friends. Thx so much for this cookie gift! You made my day brighter I promise to only eat three ang share the rest LOL
Nataleelee
July 31, 2013
These were amazing! I've had to make them twice in three days. And, everyone who eats them falls in love with them.
Mama J.
June 8, 2013
Can I omit the 1 tsp of salt and still have it rise properly? Using what I have on hand, salted butter and salted peanut butter pretzel bites, I'd hate to add MORE salt.
drbabs
June 9, 2013
They don't rise much-- they spread and get crunchy. Yes, you can eliminate the salt. (I like salty sweets.). Hope you enjoy!
Carolyn B.
June 8, 2013
I love to experiment, this is going to be sooooooooooooooo much funnnnnnnnnnnnnnnnnnnn. This is how i come up with so many of my recipes................. my friends, & family will go wild for them .
Kitchen B.
April 2, 2013
Yum, yum, yum, yum, yum! I've made this severally with totally delicious results!
leighbe
January 20, 2013
Just made these cookies....really good. I didn't have any granola so i had to skip it. Love the saltiness of the pretzels, used a mix of dark choc and choc chips, and I used a 1/2 cup of whole wheat pastry flour and 1 cup of all purpose. They came out really good!! Great cookie!!
VickyD
November 4, 2012
I just put a batch of dough in the fridge and had to force myself to Step. Away. ....AMAZING!!! I had some granola (oats, seeds, nuts, fruit) from a local shop that I used along with some chopped Green & Black dark chocolate. Can't wait for the results, should make a lovely birthday treat. :) Thank you for the recipe!
JAZM
November 4, 2012
My family liked these pretty well, liked the salty surprises - but told me that they still prefer the good old fashioned oatmeal, chocolate chip, walnut cookies I always make! I guess they are creatures of habit!
I Love this site - I'm happy to try new things!
I Love this site - I'm happy to try new things!
lorigoldsby
April 28, 2011
Great story--happy birthday to the little one--is there anything better than a Grandparent that bakes? whatever you call them, Granny, Grams, Nonna, Poppa, these wonderful people show us they love us and think we are special by fixing us a special dish--therefor, we must be special...thanks for reminding us.
lastnightsdinner
April 27, 2011
This sounds like a wonderful combination of sweet, salty, tender, and crunchy - yum.
healthierkitchen
April 27, 2011
What a great connection you all have forged! These do sound delicious.
gingerroot
April 27, 2011
I really love reading everyone's head notes describing why they chose this recipe; your version of food love (in the form of cookies) is lovely. Thank you for sharing your story and your recipe.
Lizthechef
January 3, 2011
I hope you have talked your sis into joining the fun here - great recipe!
drbabs
January 3, 2011
Thanks--we really had fun working on this together. And our niece Georgia was a big help, too!
cookinalong
January 3, 2011
These sound delicious! One question...Do you use sweetened or unsweetened granola? I have a recipe for granola (sweetened) that I've been making for years because it became such a family favorite. Other granola-based recipes I've seen, Like Rose Beranbaum's, call for unsweetened granola. Now if I weren't so lazy, I'd make up a batch of my usual granola, sans sweetening, to bake the cookies. But then I'd have left over UNsweetened granola....Hmmm. Any cure for laziness? Even better, can I use sweetened granola!
drbabs
January 3, 2011
I'm pretty sure the granola we used was sweetened, but the beauty of this recipe is, you can do anything you want! If your granola is very sweet, you can cut back on the sugar slightly, or add more salty snack foods (potato chips? corn chips?) to offset the sweetness.
testkitchenette
January 2, 2011
Great recipe and application for all of those sweet and salty remnants from the holidays!
Blissful B.
January 1, 2011
These sound amazing! Sweet & Salty's always a winning combination. Add to that all those textures and flavors -- I can't wait to try these!
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