Every now and them, I’m in the mood for something sweet. How about a chocolete chip cookie? This “sweet and salty” rendition on a classic cookie is just right. My cookie recipe is slightly soft and crunchy, with wonderful chocolate and oatmeal flavors. I added pretzel pieces for a salty kick. It is difficult to stop at eating only one cookie. But, I’m trying. I figure that the oatmeal gives a little more heart-healthy fiber than most other sweet desserts.

There are chocolate chip cookies and then there are “souped-up” chocolate chip cookies. With so many ways to elevate a chocolate chip cookie, why not add in some interesting ingredients. For this recipe, I added in toasted oatmeal and bits of pretzels twists. These add crunch. They add flavor and a bit of salt. And, I wouldn’t substitute another brand of chocolate chips for these Nestle Toll House semi-sweet mini chocolate chip morsels. The mini chips go a long way in the cookie dough and the chocolate flavor is great. Yum! Here are the ingredients for rmy cookies.

What about the shortening in the recipe?

A note about shortening: My recipe is a traditional chocolate chip cookie recipe. Although this photo shows Crisco as the shortening, I actually prefer butter and used it in my final ingredient list. Both these shortenings work in cookie recipes. However, soft margarine, vegetable oil and olive oil just cannot be substituted into this cookie recipe. You need solid shortening to cream with the sugars and make these cookies soft and pliable.

Making the recipe

The recipe is simple to make. I adapted it off a package of Nestle Toll House semi-sweet mini chocolate morels, so you know it will be good. For this recipe, first toast the oatmeal in the oven for just a few minutes. Don’t over-bake. Just enough so that the oatmeal won’t absorb moisture in the batter but still has lots of oatmeal flavor. Chop (or crush) the mini pretzel twists with a rolling pin. Don’t over-do this. You want the pretzels to be in small pieces, not crushed pulp.

I use an electric mixer to mix up the cookie dough. Blend the butter and sugars until they are soft and airy. Add the eggs and vanilla extract; mix in the flour/bakingsoda/salt. Then stir in, by hand, the toasted oats, pretzel pieces and mini chocolate chips morsels.

Place heaping spoonfuls of the dough on a parchment-lined baking sheet. Woops. Out of parchment paper? I cut up paper bags — they work just as well (or the wax liners of cereal boxes). Press down on the center of each cookie with your hand to flatten it slightly. This recipe makes 24 medium-sized cookies.

Bake in a hot 375 degree oven on the top rack of the oven for only 8 minutes. Don’t over bake. After several minutes of cooling on the baking sheet, loosen with a spatula and transfer to a wire rack to cool completely.

If you want something slightly different from ordinary chocolate chip cookies, try my recipe. I love them! Not so, so sweet and a bit healthier than ordinary cookies with the added oatmeal. And the “surprise” is the slight, salty twist. I hope you enjoy this variation on a classic cookie.