Salted Chocolate Pretzel Cowboy Cookies

I was looking for a something sweet to serve incoming guests, and this recipe jumped out at me on Instagram. First of all, this blog never disappoints (Half Baked Harvest), so I knew it would be good. But…I didn’t know just HOW good!

The salty sweetness of the chocolate and pretzels and sea salt – oh my! These were just so so so good! And I also loved the fact that adding crushed pretzels added a touch of crunchiness to the cookies.

I made them in advance and froze them. Then I took them out the day I was going to serve them, and I popped them in the microwave just before serving so they were warm and gooey. My friends absolutely devoured them! YUM!

SALTED CHOCOLATE PRETZEL COWBOY COOKIES

(Adapted from Halfbakedharvest.com)

2 sticks (1 cup) salted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1 TBSP vanilla
1 3/4 cups + 2 TBSP all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups oats
1 1/2 cups chocolate morsels
1/2-1 cup chocolate chunks
1 cup mini pretzel twists, crushed
flaky sea salt for sprinkling (I used Maldon)

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until combined.

Beat in the eggs, 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour, cinnamon (if using), baking soda, and salt. Fold in the oats, coconut, chocolate chips, and chocolate chunks.
Roll the dough into rounded tablespoon size balls.

Place 3 inches apart on the prepared baking sheet. Gently roll each ball into the crushed pretzel pieces.

Then flatten the dough ball down with the palm of your hand to 1/2 inch thickness.

Transfer to the oven and bake for 5 minutes. Remove the pan from the oven and tap the baking sheet on the counter 3 times to flatten them down. Return to the oven and bake another 4 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 2-3 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt.