- Prep Time
- 10 mins
- Total Time
- 30 mins
- Makes
- 30 cookies
Ingredients
- 1 cup
- butter
- 250 mL
- 3/4 cup
- brown sugar, firmly packed
- 175 mL
- 1/2 cup
- sugar
- 125 mL
- 1
- egg
- 0
- 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
Method
- 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)
- Calories:
- 160
- Fat:
- 9 g
- Saturated Fat:
- 6 g
- Carbs:
- 17 g
- Fibre:
- 1 g
- Cholesterol:
- 20 mg
- Protein:
- 2 g
- Sodium:
- 125 mg
