Makes 26 large cookies
Make ahead: The cookies can be stored in an airtight container for up to one week.
2 cups flour
1½ teaspoons baking powder
- Seattle police officer faces firing over arrest of man carrying a golf club
- Man killed by escort had axes, shovel, bleach; may be linked to missing women
- Seattle-area home prices hit wall in May
- Alaska Airlines has 72-hour sale on fall travel to Hawaii
- Boy Scouts OK gay leaders; Mormon church may quit
Most Read Stories
1 teaspoon baking soda
½ teaspoon kosher salt, plus more for sprinkling
4 cups old-fashioned oats (do not use quick-cooking oats)
30 tablespoons (3¾ sticks) unsalted butter, at room temperature, cut into chunks
2 cups sugar
½ cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup unsweetened dried cranberries
1 cup semisweet chocolate chips
3¾ cups mini pretzels (not the sticks)
1. Preheat the oven to 350 degrees. Line two or three baking sheets with parchment paper.
2. Whisk together the flour, baking powder, baking soda and the ½ teaspoon of salt in medium bowl, then whisk in the oats until well incorporated.
3. Combine the butter and sugars in the bowl of a stand mixer or handheld electric mixer; beat on low speed for about 20 seconds, then increase the speed to medium-high; beat for five minutes, until lightly and fluffy. Stop to scrape down the sides of the bowl.
4. Add the eggs and vanilla extract; beat on medium-high until well incorporated. Stop to scrape down the sides of the bowl.
5. On low speed, gradually add the flour mixture; once it’s well incorporated, add the cranberries, chocolate chips and pretzels, beating just until they are well distributed and most of the pretzels are broken up.
6. Use a standard ice-cream scoop to place 26 equal-size mounds of cookie dough on the baking sheets, spacing the mounds 2 inches apart. (At this point, the mounds can be frozen without touching one another, then sealed in a zip-top bag with as much air pressed out as possible. Freeze for up to 1 month.)
7. Use a clean, damp hand to gently flatten each mound. Sprinkle each one with a little salt. Bake one sheet at a time for about 10 minutes, then rotate the sheet front to back; bake for 10 minutes. The cookie edges will be lightly browned and the middle of the cookies will be barely golden. After a five-minute rest on the baking sheet, transfer the cookies to a wire rack to cool completely. Repeat to use all of the dough.
Nutritional information per cookie: 340 calories, 4 g protein, 46 g carbohydrates, 17 g fat, 10 g saturated fat, 55 mg cholesterol, 240 mg sodium, 2 g dietary fiber, 22 g sugar
Adapted by The Washington Post from Jenna Huntsberger, founder of Whisked! bakery in D.C.