I’m in full Christmas baking mode right now, and that for the most part, that means cookies. I am planning on doing some bread baking, including a Chocolate Rum Raisin Babka ala Peter Reinhart, some mini apple and pear pies and a couple of candy treats, but really I’m going to be doing quite a few cookies, which I happen to love just slightly less than cupcakes. Luckily I have some folks in mind who will be recieving them as prezzies, otherwise Jay and I might not be able to fit through the door at the end of the Holiday Season. I guess that is part of what happened to good old Santa. Just think of all the fantastic cookies he gets to sample on his jaunt around the world on Christmas Eve. And you know people put their best cookies out for him, lest a yucky cookie cost them some fabulous presents. After all their hard work, slaving away in the kitchen, it would be rude if he didn’t eat them. Sounds like a really awesome gig until you think about the size of that big red coat he is sporting. Hmmm…Well, I certainly don’t want to dwell on calories at this time of the year. It’s a celebration, so eat up! We will worry about it come January 2012.
First up on my cookie baking front are these Pretzel M&M Oatmeal Cookies. These are awesome for so many reasons! To start with, you’ve got a lovely, moist and chewy oatmeal cookie. But then, you add some Pretzel M&M’s to the mix, which provide chocolatey, crunchy, salty goodness to it. I’ve mentioned before, I am a total sucker for that salty sweet combination and this cookie has it going on! I used Holiday M&Ms to give them that Christmas vibe. I’m sure Santa will not be disappointed!
Pretzel M&M Oatmeal Cookies
recipe from Baker’s Royale
yield: 3 1/2 dozen-ish
- ¾ cup unsalted butter
- ¼ cup cream cheese, softened
- 1 egg
- ½ cup sugar
- ½ cup dark brown sugar
- 11/2 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cup flour
- 1 ½ cup quick cooking oats
- 1 9.90oz Bag of Pretzel M&Ms
Preheat oven to 350° F. Line a cookie sheet with parchment paper or a Silpat.
Melt and heat butter until it is brown and nutty. Set aside to cool slightly.
Place softened cream cheese, egg, sugar, dark brown sugar, baking soda and salt in a mixing bowl fitted with a paddle attachment and mix on medium until mixture is fully combined and shiny, about 1-2 minutes. Add browned butter and mix to combine. Turn off mixer.
Place flour and quick cooking oats in a bowl and whisk to combine. Use a sturdy spatula or wooden spoon to fold flour mixture into wet mixture and mix to combine.
Place Pretzel M&M’s in plastic ziplock bag. Using a meat tenderizer or rolling-pin, roughly crush them. Add to cookie dough and fold to combine.
Scoop one heaping tablespoon of cookie dough onto parchment lined baked sheet. Bake at 350 degrees F for 10-12 minutes or until bottoms of cookies are golden brown.