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.