Salty Sweet Oatmeal Pretzel Cookies

Estimated reading time: 5 minutes

Delicious Chewy Oatmeal Cookies with a twist. Baked with pretzels, these cookies turn out to be salty and sweet. A great combination for your taste buds. You will love these Salty Sweet Oatmeal Pretzel Cookies.

 Salty Sweet Oatmeal Pretzel Cookies

Raise your hand if you are a big fan of oatmeal cookies.

They are one of my husband’s top favorite cookies. He is an oatmeal raisin fan and if you are too, you will love them.

These salty-sweet oatmeal cookies are filled with chunks of raisins and pretzels before baking, which gives them an addictive flavor.

These cookies are part dessert, but mainly a snack (that is what I call them). They are more cookie-like, but sort of cracker-like too.

These cookies are perfectly paired with a cup of tea or coffee. This is what makes them super addicting. Serve them as a simple dessert or grab them as an on-the-go snack or HECK – You can make them as an on-the-go breakfast item. They are flexible little numbers and packed with whole-grain rolled oats.

It may feel almost naughty to eat cookies for breakfast.

But no need to feel that way. You can customize these cookies by adding in dried fruit or nuts. The variations are endless.

Ingredients Needed

• 2 sticks butter
• 1/2 sugar
• 1/2 packed brown sugar
• 1/4 tsp salt
• 1 tsp baking soda
• One- Large egg
• 1 tsp real vanilla extract
• 1 1/2 cups flour
• 2 cups rolled oats
• 1 cup pretzels, coarsely crushed
• 1 cup raisins

These oatmeal cookies — are plain with a salty twist.  They don’t call for any special ingredients or fancy techniques, and you probably have everything that you need in your pantry right now (go check, I’ll wait).

These cookies may look plain… perhaps, but I promise they have amazing personalities. You will want to eat them for breakfast. I always make the excuse that they do contain rolled oats, which is a very healthy breakfast.

Maybe not, but they are super addicting.

How to make these Salty Sweet Oatmeal Pretzel Cookies

Heat oven, and prepare baking sheet: Preheat oven to 350 degrees. Either line rimmed 18 by 13-inch baking sheets with parchment paper or use an ungreased air-bake cookie pan.

Cream butter and sugars, salt, and baking soda using an electric mixer: In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, salt, baking soda, and granulated sugar until combined.

Blend in egg and vanilla: Add in one egg, then mix. Mix in vanilla.

Mix in dry ingredients: Add flour and rolled oats to the butter-sugar mixture and mix just until combined.

Hand mix-in: The raisins & crushed pretzels to the batter, and chill for 1 hour.

Shape salty-sweet oatmeal cookie dough into individual rounds: Scoop dough out and shape into 1 1/2-inch balls, then transfer to prepared baking sheet fitting 12 per sheet and spacing 2 inches apart.

Bake: Bake in the preheated oven until golden brown on the edges and nearly set (center should look under-baked), about 13 – 15 minutes.

Tips for making these cookies

• I recommend using softened or room-temperature butter. That way it’s not too hard to mix.
• You’ll want to fold the pretzels and raisins in (using a spatula or wooden spoon) because the blender motor could burn up as the batter gets heavy.
• Chill the dough. Since you’ll be using softened butter chill the dough for 30 – 60 minutes. This will help the cookies stay together and not spread too much when baking.
• You can use 1 cup of semi-sweet chocolate chips instead of raisins.

How to store your cookies

These cookies can be stored in an airtight container on the counter for 7 days. If they make it this long.

They also freeze well. Store for up to 6 months in the freezer.

Salty Sweet Oatmeal Pretzel Cookies Recipe

The name says it all — these Salty oatmeal pretzel cookies are big, soft, buttery, and all-around perfect bakery-style cookies! Made with old-fashioned rolled oats, crushed pretzels, and plenty of butter, this old-time favorite cookie is a classic favorite with a salty twist. 

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