nutty cookie

Pumpkin bread. My comfort food. One bite and I'm in heaven. Ok, not exactly heaven. But close. And yes, I know this post is supposed to be about cookies, not pumpkin bread. Trust me, I'm getting there. I just have to get you thinking about that one food that makes you just go, "Ahhh, now that's good." Are you thinking about it? Can you taste it in your mind? Where are you as you savor that bite? Are you there? Aren't you just plain....happy?

One bite of this cookie gave my coworkers a couple minutes of calm amidst the crazy storm of the busy season. It's amazing how one single bite of something tasty, sugary, and crunchy can make a person breath a sigh of contentment and then press onward toward their goal. Thanks to this crazy, apple pretzel cookie, the stress of one day became manageable. I'm glad I made them and I'm even happier that everyone loved them so much. I had my doubts for sure....

As I cut up the chewy dried apples, I thought, "Talk about a weird cookie. No way are these gonna be good. They'll probably be rubbery and too hard to chew. I don't have a good feeling about this." But, to my surprise, it's one of the best cookies I have ever made! I have to keep reminding myself that because I'm not a professional cook, my opinions about how something is most likely going to turn out, probably isn't true. I need to give things a chance. And a chance I did! I have found another comfort food in a crazy nutty cookie!

a quizzical cookie

The cookies above are the standards, the familiar, the childhood favorites.  This week's cookie recipe (our first cookie recipe on the blog!) is not your typical cookie.  In fact, it's so atypical that I didn't even bother to include it in my illustration.  People can relate to a chocolate chip cookie illustration but a "pretzel apple peanut cookie" might draw some questioning gazes.  "What's that?"

Do not, however, let the uniqueness of this recipe turn you off.  These are really delicious...perhaps all the more so for their quirkiness.  Now, let me say that this is a chunky, crunchy, highly-textured cookie.  My 19-month-old has yet to find an appreciation for the chunks.  He likes the flavor and likes all of the ingredients individually, but the multi-textured creation is a little advanced for his palate.  You, on the other hand, will no doubt find this chunky characteristic appealing and addictive, and your taste buds will thank you for adding a little extra interest to the day.

I have nothing against a good, old-fashioned oatmeal cookie, and chocolate chips are a favorite in this house, but this cookie is for those days when you feel adventurous, daring, and in need of something new.  In short, when you want a cookie that marches to its own beat (now that's a fun visual!), Peanut Apple Pretzel Cookie's your guy!

The Recipe: Peanut Apple Pretzel Cookies

from Post Punk Kitchen

2 generous cups mini pretzels, crushed into small pieces
1 cup roasted, shelled peanut halves
4 ounces (about 1 1/2 cups, lightly packed) dried apple rings
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup non-dairy milk
2 tablespoons ground flax seeds
1/2 cup canola oil
1 cup dark brown sugar, tightly packed
1/3 cup granulated sugar
1 1/2 teaspoons vanilla

Preheat oven to 350°F. Line baking sheet with parchment paper.

In a large bowl combine pretzel pieces and peanuts. Using either kitchen scissors or a sharp knife, cut apple rings into small, bite-sized pieces. Combine with pretzels and peanuts.

In a large mixing bowl sift together flour, baking powder, baking soda, cinnamon and salt.

In a separate large bowl, whisk together soy milk and flax seeds. Add oil, brown sugar, granulated sugar and vanilla. Beat with electric beaters for 2 minutes until lumps of brown sugar are dissolved and mixture is very thick. Stir in flour mixture and mix just until dry ingredients are moistened and a thick, soft dough forms (you might want us a rubber spatula for this step). Fold in pretzel mixture and stir to completely coat everything with batter. The resulting dough will be very chunky and sticky. Drop heaping tablespoons of dough onto lined baking sheets about 2 inches apart. Bake for 14 to 16 minutes until cookies are firm and edges are lightly browned. Move from cookie sheets to wire racks to cool. Store in a loosely covered container.

Makes over 3 dozen cookies