Never choose between a pretzel or cookie again thanks to this recipe
makes
20
Salted choc, oat and pretzel cookies.
Old-school oat cookies with a decadent twist are waiting in this salted choc, oat and pretzel cookies recipe.
Ingredients (10)
- 1 1/4 cups (110g) rolled oats (we used Woolworths Macro)
- 60g desiccated coconut
- 2/3 cup (100g) plain flour
- 50g good-quality cocoa
- 100g pretzels, crushed
- 140g unsalted butter
- 1/3 cup (125g) golden syrup
- 1 cup (220g) caster sugar
- 1/2 tsp bicarbonate of soda
- 80g dark (70%) chocolate, melted, cooled
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180°C. Combine oats, coconut, flour, cocoa, pretzels and a pinch of salt flakes in a bowl. Set aside.
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2.Place butter, golden syrup and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for a further 1-2 minutes until sugar dissolves. Remove from heat, cool slightly, then add bicarb. Stir to combine, then pour over oat mixture with melted chocolate. Using a wooden spoon, stir to combine.
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3.Roll 1 1/2 tbs oat mixture into a ball. Repeat to create 20 balls. Divide between 2 baking trays lined with baking paper, leaving 3cm between each ball.
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4.Flatten balls slightly with the palm of your hand and scatter with some salt flakes. In 2 batches, bake for 12 minutes or until just dry to the touch. Cool completely on a wire rack. Store biscuits in an airtight container for up to 1 week.
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