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Chocolate Toffee Oatmeal Pretzel Cookies


25 minutes
Skill Level
60 cookies

Make this delicious Oatmeal cookie recipe mixed with elements of Chocolates and Pretzels for fusion treat! Take a look yourself here!

Ingredients & Directions

Prep Time
15 minutes
Bake Time
10 minutes


  • 1 1/3 cups
    softened butter (325 mL)
  • 2 cups
    lightly packed brown sugar (500 mL)
  • 2
  • 1 tbsp
    vanilla extract (15 mL)
  • 3 cups
    large flake rolled oats (750 mL)
  • 2 2/3 cups
    all-purpose flour (650 mL)
  • 1 tsp
    baking powder and baking soda (each) (5 mL)
  • 1/2 tsp
    salt (2 mL)
  • 1 cup
    coarsely crumbled pretzel sticks (250 mL)


Equipment Needed 
oven Oven
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
baking sheet Baking Sheet
parchment paper Parchment Paper
wire rack Wire Rack

Preheat oven to 350°F (180°C). In a large bowl, beat butter with brown sugar until fluffy. Beat in eggs, one at a time; stir in vanilla.


In a separate bowl, mix oats with flour, baking powder, baking soda and salt. Use a wooden spoon to stir flour mixture into butter mixture until well combined. Stir in chocolate chips, toffee bits and pretzel pieces.


To coarsely crumble the pretzel sticks, place in a zip-top bag and seal closed. Smack the bag on the counter until pretzel sticks are broken into small pieces; discard fine crumbs and dust.


Form dough into 1 1/2-inch (4 cm) balls; place about 2 inches (5 cm) apart on parchment paper-lined baking sheets. Bake, in batches, for about 10 minutes or until golden; transfer to a rack to cool completely.


Freeze unbaked cookies on parchment paper-lined baking sheets until firm. Transfer to a zip-top freezer bag and store for up to 1 month. Thaw cookies for 1 hour on prepared sheets before baking.