Rolo & Pretzel Chocolate Chip Cookies (Egg-free)


Before I get into the goodness that are these cookies, I just wanted to address a few blog housekeeping issues and also get your feedback. First, for those that subscribe to my blog via a reader - I'm testing out the Summary Burner option on my feed so you will only be able to read the first paragraph or so of this entry.  I would love your feedback on this - whether you would be more inclined to click-thru to the site and read or not bother and would rather have the full feed? I think I already know the answer to this, but I'm curious as to who is out there reading and has never actually clicked onto the site... 

Secondly, I've noticed some issues with the commenting system I'm using (IntenseDebate) and actually just noticed last night that I had 5 comments that they had deemed to be spam but were not, so I hadn't seen some of your comments for weeks! I apologize if you had expected a response - I didn't mean to ignore it at all.  Which also leads me to the other issue with the comments - I've also noticed that some of my replies are not showing up even though I know I clicked "reply".  I need to figure out what's going on but in the meantime, I will limit my replies to questions (as it is frustrating when they don't show up and I have to re-enter them) but please know that I appreciate every single one of your comments! 

Ok, now onto COOKIES! It seems like I can't get away from baking...especially when a craving strikes.  I honestly did not have plans to bake this week but the last few days just begged for some comfort and sweetness.  It's been a while since I whipped up a good ol' fashioned cookie, so I set my heart on this sweet and salty combo that I've been wanting to try for the longest time.  But when I peered into my fridge, I was dismayed to find not a single egg.  I completely forgot we had polished them off over the weekend for breakfast.  By now, it was pouring rain out - was I that desperate for cookies? Yes.  Was I about to go outside? Heck no.  So, off to the internets it was to find an egg-free chocolate chip cookie recipe... and find one I did.  Throw in some Rolos & pretzels and the gloomy skies, rain, and worries melt away...  

Rolo & Pretzel Chocolate Chip Cookies (Egg-free)
[Print Recipe]

If you love thick, chewy cookies like I do then this is the cookie for you.  The use of pastry flour helps create a tender crumb - if you can't find it, click on the link provided below for substitutions.  Also, although this recipe uses coconut oil, the flavor does not come through the cookie - feel free to replace it with an equal amount of unsalted butter.    

Yield: 18 large cookies

Ingredients:

½ cup (1 stick) unsalted butter, softened
⅓ cup coconut oil, softened
1 cup granulated sugar
½ cup dark brown sugar
½ cup milk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
2 ½ cups pastry flour
1 ¼ cups old fashion rolled oats
1 teaspoon sea salt
1 cup frozen, unwrapped & chopped Rolos*
1 cup crushed pretzels
1 cup semi-sweet chocolate chips

Directions:

Using a mixer, cream together the butter, coconut oil, granulated and brown sugars until light and fluffy.  Gradually add the milk and vanilla extract.  With mixer on low, scatter baking soda and baking powder into the bowl and slowly add in the pastry flour until fully incorporated.  Mix in the rolled oats and sea salt.

Using a spatula, stir in the Rolos, pretzels, and chocolate chips.  Place bowl in refrigerator to allow dough to chill for 20 minutes.

Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper.   Using a standard-sized ice cream scoop, drop dough onto cookie sheet, 2 inches apart.  Bake for 18-20 minutes, or until light golden brown; one sheet at a time.  Chill one sheet of cookie dough while other is baking.

(For smaller cookies, use small cookie scoop or rounded spoons and bake for 10-12 minutes.)

Remove from oven and let sit for 5 minutes before transferring to a wire rack to cool completely.

Store in an air-tight container at room temperature for 3-5 days, or freeze to enjoy later.

*Freezing the Rolos helps prevent the caramel from melting and spreading out of the cookie while baking. 

Source: adapted from Poet in the Pantry