Categories: Desserts

Ingredients

• • 1 cup unsalted butter, room temperature
• • 1/2 cup sugar
• • 3/4 cup brown sugar, packed
• • 2 large eggs
• • 1 teaspoon vanilla extract
• • 2 cups all-purpose flour
• • 1 teaspoon baking soda
• • 1/2 teaspoon baking powder
• • 1/2 teaspoon salt
• • 1 cup old fashioned rolled oats
• • 1 cup semi-sweet chocolate chips
• • 1 cup chopped dark chocolate (I use Hersey's Dark Chocolate Bars)
• • 1 cup sweetened coconut
• • 1 cup pecans, chopped
• • 1 cup pretzels, broken into pieces
• • sea salt

Directions

1. Heat oven to 350 degrees. Line baking sheets with parchment and set aside.

2. To a large bowl or stand mixer, add butter, sugar, and brown sugar. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.

3. In a medium bowl, whisk together flour, salt, baking soda, and baking powder. With the mixer on low, gradually add the ingredients to butter mixture, beating until well combined. Add in the oats and mix until just combined. Fold in chocolate chips, chopped dark chocolate, coconut, pecans, and pretzels.

4. Using a #16 ice cream scoop (about 2.75 ounces) or a large spoon, drop batter onto prepared baking sheets. Press the dough with the bottom of your hand or jar to flatten evenly. Bake for approximately 20 minutes until edges are golden brown. Remove pans from the oven and cool for 2 minutes. Sprinkle cookies with sea salt. Remove cookies from baking pan and continue to cool completely on wire rack.

5. The only modifications I made were a smaller scoop and I freeze dough balls and bake frozen for soft and chewy cookies.

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