The fact that I’m a huge fan of the sweet & salty combo is no mystery. As I grow as a baker, I’m always looking for ways to sneak salty things into my baked goods. Last week was my second time trying bacon in a dessert, and don’t even get me started on my obsession with salted caramel.
It was only matter of time until I started adding potato chips and pretzels to my treats. Though I loved the compost cookies last year as part of Milk Bar Mondays, there were so many flavors going on (butterscotch, coffee grounds, graham cracker crumbs,) that I could barely taste my salty snacks. I wanted the crunch pretzels and potato chips to be the star of these cookies.
As a base, I used these monster cookies, which I have been dreaming to make again since last year. Crushed pretzels and potato chips replaced the M&Ms which resulted in a perfectly sweet, salty and chewy cookie. This cookie is full of peanut butter, and oatmeal and chocolate chips. Sweet & salty heaven!
- 1 stick butter (softened)
- 1 1/4 c. brown sugar
- 1 c. sugar
- 2 cups of creamy peanut butter
- 3 eggs
- 1/2 tsp. vanilla
- 2 tsp. baking soda
- 1/2 tsp. salt
- 4 1/2 cups quick oatmeal
- 1/2 cup chocolate chips
- 1/2 cup crushed pretzels
- 1/2 cup crushed crunchy potato chips
Cream together the butter, sugars and peanut butter with an electric mixer until fluffy and creamy.
Add the eggs and vanilla mix until just combined. Add the baking soda and mix.
Fold in the oats and then the chocolate chips, pretzels and potato chips
Using medium/large cookie scoop or spoon, place rounded balls of dough onto a parchment-lined cookie sheet and press down slightly.
Bake for 11 - 12 minutes at 375 degrees.