Tuesday, September 6, 2011

Hurricane Cookies

Pretzel M&M Chocolate Chip Cookies

It is my first weekend of freshman year and national panic has ensued over the approaching Hurricane Irene.  Rain is gushing from a gray Ithaca sky, leaving me stranded in my dorm room.  Although there is a pile of textbooks glaring at me, the only pages I can seem to turn are those of my cookbooks.

It is not as lonely as it seems though, as I am deserted in a building with 40 people I have just met, simply been introduced to.  It is a strange concept living with people you have never met before, it is hard enough living with those you do know.  However, making friends becomes that much easier when you have a plate of cookies.  This is not my incentive to bake and cook, but what’s wrong with making people happy? Is it 100% altruistic? Does it have to be?

Cookie dough is the best part. It looks rather cyclonic, no?

These are called hurricane cookies because there are all types of “debris” in them: pulverized pretzel M+Ms, smooth chocolate chips, chewy oats… I couldn’t just make a classic chocolate chip cookie!  This introductory batch called for something special and inspired by the day.  Luckily the hurricane was a tropical storm, or else these cookies could be viewed as politically incorrect.  But you can’t take baking too seriously, what fun would that be?

Pretzel M+M Chocolate Chip Oatmeal Cookies

Yields 24 cookies
Prep time: 15 minutes
Cook time: 12 minutes
Cost: $$$$$

·      ¾ cup unsalted butter (1.5 sticks)
·      1 ¾ cups quick cooking oats
·      1 ¼ cup flour
·      1/3 cup sugar
·      1/3 cup dark brown sugar
·      1/3 cup light brown sugar
·      1/4 cup cream cheese (room temperature)
·      1 egg (room temperature)
·      ½ teaspoon salt
·      1 ½ teaspoon baking soda
·      3 small 1.1 oz. bags of Pretzel M+Ms
·      ½ cup chocolate chips

1.    Preheat the oven to 350 degrees.  Grease a cookie sheet or use parchment paper depending on your personal preference.
2.    Pulverize the pretzel M+Ms until they are in pieces but still maintain their colorful shells (you do not want to create M+M dust). Set aside in a bowl
3.    In a saucepan heat the butter until it has browned, stirring it constantly over medium-high heat and gives off a toasty aroma.
4.    Whisk together in a large bowl: cream cheese, egg, and sugars until mixture contains a unified, smooth consistency.
5.    Mix flour, oats, salt and baking soda together in a medium bowl.
6.    Add the dry ingredients to the wet ingredients and combine until completely combines.
7.    Add the crushed Pretzel M+Ms and chocolate chips. Do not over mix!
8.    Use a small melon scooper to measure out 24 uniform dough balls.  Arrange on baking sheets and bake for approximately 12 minutes.  


  1. These cookies sound incredible! You would have become my best friend if you made these when I was in college :)

  2. Haha thank you so much! They were a good ice breaker :)

  3. Brown sugar is what I trully prefer having in my cookies. These recipe sounds very good! Thanks for sharing.