White chocolate chips, dried cranberries and pretzels come together surprisingly well in these soft, chewy cookies. There’s a perfect balance of sweet, salty and tart that is unforgettably delicious.
The recipe is from the Milk & Cookies bakery in NYC and is one of their best-selling cookies, a cookie they call “Jumbles”. You can put any combination of ingredients your little heart can imagine into the dough. Potato chips, corn flakes, nuts, chocolate chips, dried fruit. . . whatever you have on hand. It’s a great way to clean up your cupboard and use up all those little packages with a few things left in the nooks and crannies at the bottom.
The thing about these cookies is I didn’t tell my family exactly what was in them (i.e. pretzels) because they are definitively old-fashioned when it comes to desserts. Traditionalists.
They don’t fall head over heels in love with the sweet and salty combination the same way I do and I know for a fact they don’t want anything “weird” in their cookies like pretzels. Had I told them of the pretzels, an immediate, negative opinion would have been formed without even giving the cookies a well-deserved chance.
The funny part is that my Dad thought the pretzels were macadamia nuts. My Mom dubbed them “poor man’s macadamia nut cookies” being macadamias are so stinkin’ expensive.
They ask me almost every other day when am I going to make those “pretzel” cookies again?
They fell in love too.
White chocolate chips, dried cranberries and pretzels come together surprisingly well in these soft, chewy cookies.
- Preheat the oven to 350 degrees F. Line 2 large baking sheets with silpats or parchment or lightly grease.
- In a small bowl whisk the flour, baking soda and salt together.
- In a separate, large mixing bowl or in a stand mixer with the paddle attachment beat butter on low speed. Add both sugars and beat on medium 3 - 4 minutes until light and fluffy. Beat in egg and vanilla.
- On low speed slowly add the flour mixture. Once well combined use a wooded spoon to stir in the chocolate chips, pretzels and cranberries.
- Place tablespoons of the dough in mounds on the cookie sheets about 2 inches apart. Bake 10 minutes or until lightly golden around the edges and set in the center.
- Cool on wire racks. Store in tightly covered containers in a cool, dry place up to 1 week.