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Prep Time
10 mins
Total Time
30 mins
30 cookies


1 cup
250 mL
3/4 cup
brown sugar, firmly packed
175 mL
1/2 cup
125 mL
1 tsp
vanilla extract
5 mL
1 1/2 cups
all-purpose flour
375 mL
1 cup
medium desiccated unsweetened coconut
250 mL
1/2 cup
large flake oats (not instant or quick oats)
125 mL
1 tsp
baking soda
5 mL
pinch of salt
1 cup
Classic Mini Twists Pretzels, broken into large pieces
250 mL
1/2 cup
semi-sweet chocolate chips and chunks
125 mL
1/2 cup
puffed rice cereal
125 mL


Step 1

Preheat oven to 375°F (190°C). Using a hand mixer on medium speed or a whisk, cream together butter and sugars until light and fluffy, then add the egg and vanilla. Mix until just combined.

Step 2

In a large bowl, combine flour, coconut, oats, baking soda and salt. Add the flour mixture to the butter mixture, stirring with a wooden spoon until combined. Blend in pretzels, chocolate and cereal until just combined.

Step 3

Drop about 30 spoonfuls of cookie dough, roughly 2 in. (5 cm) apart, onto parchment paper-lined baking sheets. Bake in centre of oven, 8 min. for chewy cookies, 10 min. for crisp ones. Cool on wire racks.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 cookie)
9 g
Saturated Fat:
6 g
17 g
1 g
20 mg
2 g
125 mg
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