Magical Marvelous Memorable Cookies

By • January 1, 2011 • 205 Comments

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Author Notes: Shakespeare proclaimed music the food of love, but in our family, it’s cookies. From the time my daughter could climb up on a stool and stir chocolate chips into batter, we baked. We created baking experiments for her science projects, and baked cookies and cakes for dinner parties and school functions. My stepsons married women who are both accomplished bakers. Blended families can be...complicated... but baking is the language of our family connection--- chocolate chip cookies, apple pie, brownies, meringues--… a connection that often feels like a miracle.

I am the oldest of four children, and we—my two sisters, my brother and I—are as close as people who live in four separate US states can be. We were all together for the Christmas holidays, and my sister Linda and I decided to (what else?) bake cookies.

Linda is a first grade teacher. For Christmas every year, her students give her boxes of candy, bags of pretzels, tins of popcorn. One of her good friends made delicious homemade granola, which we thought would make a great cookie. We decided to make our version of “compost cookies" by adapting a recipe for crispy oatmeal cookies and using some of her leftover snacks and candies. These cookies are fun, flexible, not fancy but really delicious—qualities I try to bring to all my cooking. My brother-in-law David (Linda’s husband) couldn'’t get enough of them, and my husband proclaimed them “best cookies ever.”

This weekend, at my daughter-in-law’s request, I’ll be making them for my grandson’s first birthday party. In our family, cookies make miracles. - drbabs
drbabs

Food52 Review: There is a lot to love about this recipe. First of all, it is not bossy. DrBabs gives us the ratios, and then she tells us to pick a salty snack, some candies, some cereal, some sort of nut, and cinnamon or other spices if we are so inclined. I like that. I like that these are pantry cookies because you are sure to have enough this and that to be able to make cookies without a trip to the store. My version had the following; crushed pretzel dipping sticks, a handful of leftover Reeses Pieces, some Ghiardelli semi sweet chips, two granola sample boxes from our last race expo (we don’t really eat granola but they were free!), cinnamon and walnuts. Out of the oven they are chewy with a great sweet and salt combination. After they cool they become the perfect crispy friend to an ice cold glass of milk. The only direction that I flat ignored is in step 3: Restrain yourself from eating the raw cookie dough—that’s just crazy talk. - aargersiaargersi

Makes 24-30 cookies

  • 1 1/2 cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 3/4 sticks (7 ounces) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup granola (or other cereal)
  • 1/2 cup crushed salted pretzel pieces (or other salty snack food)
  • 1 cup semi-sweet chocolate chips, chopped chocolate candies, or a small bar of good dark chocolate, chopped into chunks
  • 1/2 cup chopped pecans or other nuts, optional
  • (If you don't use nuts, you may want to add more cereal, snacks or chocolate to compensate.)
  • You may want to add a little cinnamon, allspice, cardamom, or whatever you fancy. We didn't because we wanted the taste of the granola to come through.
  1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper or aluminum foil. Whisk flour, baking powder, baking soda, and salt in medium bowl.
  2. In another bowl, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again.
  3. (For this step you can use a wooden spoon or your mixer on slow speed.) Add flour mixture and mix until just incorporated and smooth. Gradually add granola, pretzels, chocolate and nuts, and mix until well incorporated, ensuring that no flour pockets remain and ingredients are evenly distributed. Restrain yourself from eating the raw cookie dough.
  4. Scoop dough into balls, each about 1 1/2 tablespoons, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8-12 per sheet. Freeze at least 20 minutes, or refrigerate at least one hour before baking. (They will still spread a lot.)
  5. Bake one sheet at a time until cookies are deep golden brown, 13 to 16 minutes, rotating baking sheet halfway through. Let cool completely before gently moving cookies to wire rack. They will be fragile, especially on the edges.
  6. If cookies be the food of love, bake on!
Jump to Comments (205)

Tags: Addictive, Buttery, salty

Comments (205) Questions (2)

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6 days ago Pam

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!

Stringio

23 days ago Angel Bonomo Paduano

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.

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24 days ago Smiles2U

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.

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23 days ago Vidda Chan

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. :-)

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24 days ago barbara

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.

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24 days ago drbabs

Barbara is a trusted source on General Cooking.

Thank you, barbara

Stringio

24 days ago Angel Bonomo Paduano

This recipe sounds terrible, I wouldn't waste my time making it.

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24 days ago drbabs

Barbara is a trusted source on General Cooking.

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.

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22 days ago Squeege

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.

Stringio

24 days ago Angel Bonomo Paduano

this recipe sounds terrible, I would not waste my time making it.,

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25 days ago Elizabeth VanDyke

I have made Butterscotch-oatmeal cookies, using the Butterscotch Chips instead of chocolate chips and they are awesome. Thanks for this recipe

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about 1 month ago Denise

I have been searching for a chocolate chip cookie recipe which includes oatmeal, pecans and chocolate chips. I can't wait to make these!

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about 1 month ago Maria Pavlou

could i put oatmeal instead of granola??

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about 1 month ago drbabs

Barbara is a trusted source on General Cooking.

Definitely. I hope you enjoy!

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24 days ago starleen

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.

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2 months ago Frank

Hahahaha.....Thank you for the 'cookies', but I got my first cake to try and make.

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3 months ago Toby M Waitt

Can these decadent looking cookies be used substituting a gluten-free all purpose flour?

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3 months ago drbabs

Barbara is a trusted source on General Cooking.

I've never tried it, but if you do, please report back.

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3 months ago Maddy

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!!!!

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3 months ago barb48

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.

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3 months ago drbabs

Barbara is a trusted source on General Cooking.

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?

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3 months ago MS LADY J

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!

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3 months ago drbabs

Barbara is a trusted source on General Cooking.

I'm so happy you enjoyed making these cookies.

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3 months ago therunnerbean

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!

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3 months ago drbabs

Barbara is a trusted source on General Cooking.

So glad you are enjoying this recipe. I love reading about all the combinations people have tried.

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4 months ago Tamar

I only signed up now and it looks promising

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5 months ago Mukhwana Kenneth

mouth flooding...!

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5 months ago Alex Simons

Check out my food blog:

http://alwayscookin.blogspot...

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6 months ago Can I have a bite?

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.