A view from my kitchen window on this cold, snowy day. I am pretty sure we have around 10″ or so right now on the ground. This front seems to be hovering around central Minnesota…
After a morning of shoveling and working on my final exams, I thought a baking break was well overdue. I saw this recipe for Peanut Apple Pretzel Drops on Isa’s site and decided to give them a whirl (with a few modifications). On a day like today, an “everything but the kitchen sink” cookie sounded darn good.
Chocolate Peanut Pretzel Drops
- 2 c mini pretzels, crushed into small pieces
- 1 c roasted, shelled peanut halves
- 1 c chocolate chips
- 1 3/4 c flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 c non-dairy milk
- 2 Tbls ground flax seeds
- 1/2 c canola oil
- 1 c light brown sugar, tightly packed
- 1/3 c granulated sugar
- 1 1/2 tsp vanilla
Preheat oven to 350°F. Line baking sheet with parchment paper or spray with cooking spray.
In one of three large bowls – combine pretzel pieces, peanuts, and chocolate chips.
In bowl two – sift together flour, baking powder, baking soda, cinnamon and salt.
And, in bowl three – whisk together non-dairy milk (I used vanilla almond) and flax seeds. Add oil, brown sugar, granulated sugar and vanilla. Whisk or beat with an electric mixer until lumps of brown sugar are dissolved and mixture is very thick. To this, stir in flour mixture and mix just until dry ingredients are moistened and a thick, soft dough forms (you might want us a rubber spatula for this step). Fold in pretzel mixture and stir to completely coat everything with batter. The resulting dough will be very chunky and sticky. Drop heaping tablespoons of dough onto lined baking sheets about 2 inches apart. Bake for 14 to 16 minutes until cookies are firm and edges are lightly browned.