With Thanksgiving almost here, that means that Christmas can’t be far behind, and that means cookies!! I’m not a big cookie baker and I usually end up making the same cookies all the time, because there what I like, and since I’m the one that usually eats them, it works out well!
I was shopping last week and as I made my way through the snack Isle, I saw sweet and salty chex mix, and I started wondering how they would be in a cookie. I can’t remember ever seeing anyone use them in cookies so I figured I’d give it a try.
The chex mix added a nice crunch to the cookie, but the mix could have had a bit more salt, for the salty part of the sweet and salty. The chocolate chips were a great addition, adding that melty chocolaty component to the cookie! Overall the cookie was a big success and even Lisa who wasn’t too sure when I told her about my idea, really enjoyed the cookies.
- 1 cup (226 grams) unsalted butter, room temperature
- 1 cup (210 grams) light brown sugar
- ½ cup (100 grams) white granulated sugar
- 3 large eggs
- 2 teaspoons (10 ml) pure vanilla extract
- 2 cups (260 grams) all purpose flour
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (2.5 g) sea salt
- 2 cups (160 grams) old-fashioned rolled oats
- 2 cups (200 grams) sweet and salty chex mix
- 1 cup (175 grams) chocolate chips
- In your mixer bowl whip the butter and sugars until creamy and smooth (about 2 – 3 minutes).
- Add the eggs, one at a time, mixing well after each addition.
- Add vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and rolled oats. Add the flour mixture to the creamed butter mixture and beat just until incorporated (the batter will be sticky).
- Stir in the chex mix and chocolate chips, until mixed in evenly
- Drop the batter by tablespoonfuls onto prepared baking sheet, spacing the cookies about 2 inches (5 cm) apart.
- Flatten the cookies slightly with your hand so they are about ½ inch (1.25 cm) thick.
- Bake tat 350 degrees for about 10 minutes or until golden brown around the edges.
- Remove cookies from the oven and let them cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool.
- makes about 3 dozen cookies
What a fun idea Chef – I’d love to make a gluten-free version for my son. He loves chex mix.
What a great idea Chef Dennis! M&M’s has a sweet and salty mix (milk chocolate or dark chocolate), that I bet would be wonderful to use in these cookies!
Sounds like a winning combination of flavors and textures in a cookie to me
I’m all for a sweet and salty cookie!
What a great idea! I love the Chex party mix during the holidays, but I think I could like these more!
I can almost taste these now – I love sweet and salty, and these look crispy AND soft as well? I cannot wait to try these…
Yum! I love a sweet/salty cookie!
These cookies are definitely making us go, “hmmmm….”
Great idea! Very creative!
We are guilty of eating one too many bags of chex mix this summer in between rides. I wish I lived closer because I would have totally taste tested these and rooted on your crazy idea.
i think this is a great idea! i am loving sweet and salty lately…
What interesting cookies!! I have never seen anything like this. They look very tasty!
sweet and salty are always a perfect combination!
Ooooh delish! This reminds me of the “Kitchen Sink” cookies, but your flavors of ‘sweet and salty’ give it a special touch. Must try this for the holidays. Thanks for the recipe idea! Happy Thanksgiving, Chef Dennis! Grateful for all your kindness, generous support/mentoring and friendship!
What a small world. I do customer support for General Mills cereals.
I will have to make these cookies, I printed out a copy to take into our Product Trainer so she can make it and try it out. Many Thanks!
hi Jules
If GM is interested in getting a presence on Google+ I am available to help them. I am currently looking for brands to work with to develop sponsorship for a food bloggers conference. Let me know if you need anything from me if you decide to use the recipe.
Dennis