Prep Time: 15 Minutes
Cook Time: 13 minutes
Serves
Ingredients
- 3 C. old-fashioned rolled oats
- 2 C. all-purpose flour
- 1 tsp. Clabber Girl® Baking Soda
- ½ tsp. salt
- ½ tsp. Spice Islands® Ground Saigon Cinnamon
- ½ C. granulated sugar
- 1 C. light brown sugar, packed
- 1¼ C. Crisco® All-Vegetable Shortening
- 2 eggs
- 2 tsp. Spice Islands® Pure Vanilla Extract
- 1 C. semisweet chocolate chips
- 1 C. pretzels, roughly crushed
- ½ C. sliced almonds
Directions
- Preheat your oven to 350°F.
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Cream together the granulated sugar, brown sugar, and shortening.
- dd in the eggs and vanilla extract, and whisk until everything is combined.
- Add in the oats, flour, baking soda, salt, and cinnamon.
- Mix everything together until the dough forms.
- Add in the chocolate chips, crushed pretzels, and sliced almond and fold them into the dough.
- Use a medium cookie scoop to scoop out dough. Place scooped dough a few inches apart onto the prepared baking sheet. You should be able to fit 6-8 on one standard sized baking sheet.
- Gently press down the tops of the cookie dough with your hands to flatten the cookies a bit.
- Bake the cookies for 11-13 minutes. They will still be a bit soft when you take them out, but that’s what you want!
- Once out of the oven, you can press more chocolate chips, sliced almonds, or pretzels into the tops of the cookies, if desired.
- Allow them to cool on the baking sheet for 3-4 minutes, then transfer to a cooling rack to finish cooling. Enjoy!
HELPFUL TIPS
Recipe created by Chrissy Palanjian @thehungrygirlkitchenblog
- These cookies can be easily customized to incorporate add-ins that you want! If you prefer white chocolate chips over semi-sweet, add them instead! Or if you prefer other nuts like pecan or peanuts over almonds, you can absolutely switch it up! Just sub for the same amount of chopped nuts.
- No chill time needed. I love when a cookie recipe does not require chill time and can be baked right after making the dough. Well, this recipe is one of those! No need to chill the dough-it can be baked right after making it!
