Kaela and Kelly
Hi, we're Kelly and Kaela, the mother-daughter team of Oodalollie.
Ooda-what?"Oodalollie" – It’s definition is simply an “expression of joy”. On this blog we will write about the things that bring us joy; sharing precious time with family, growing in our faith, cooking and eating, and having fun and creative projects scattered all over the house. We are not professional decorators and we can’t tell you how many calories are in our recipes, but we will share with you everyday life as we know it, and hope that this blog will inspire you to express a little joy of your own. Welcome to Oodalollie.
Tag Archives: Pretzels
By Christy Foley
This fun recipe was so tasty and it turns out it was so easy to make. This would be a great treat to make any time of the year but a tin filled with these also makes a wonderful Christmas gift. They had that perfect combination of sweet and salty that is so addicting, and are perfectly bite sized. Make more than you think you need, because you will surely eat them all!
- Preheat your oven to 225 degrees. Spread mini pretzels on a cookie sheet so that they lie flat. Place one unwrapped Kiss on each pretzel.
- Place the cookie sheet into your oven and allow the Kisses to melt. Don’t leave the room, this really takes only 3 or 4 minutes, maybe less, depending on your oven.
- Take them out of the oven and check them. If you press on the Kiss and it squishes all the way down, they’re ready.
- Immediately press one M&M into each melted Kiss. Push them around a little so that chocolate touches all of the edges of the pretzels. This will make it harder for the Kiss to fall out of the pretzel once it cools.
- Allow the chocolate to set up and enjoy.
- Store them in the fridge.
These cookies are so good my mouth is watering just telling you about them.
I am a sucker for the sweet/salty thing. Granola bars, trail mix, anything with that combo and it’s all good for me. Normally, my family devours baked goods while they are still warm from the oven, of course we did that this time too, however, I think that these cookies actually tasted better once they were completely cooled. The chocolate and peanut butter was so creamy and the toffee and pretzels were nice and crunchy.
Makes about 2 – 3 dozen cookies!
- 3/4 cup butter, room temperature
- 1/4 cup shortening
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1 cup semi-sweet milk chocolate chips
- 1 cup peanut butter chips
- 1/2 cup toffee chips
- 1 cup broken up pretzels
- Pretzel salt or sea salt
- Preheat oven to 375° F. In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds.
- Add brown sugar, granulated sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally.
- Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- Stir in chocolate chips, peanut butter chips, toffee chips and pretzel pieces.
- Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Flatten slightly with the palm of your hand (just to help salt stick) and sprinkle with pretzel or sea salt. Bake for 8-9 minutes or until edges are lightly browned. Cool on a wire rack.
mmmmm, sweet, salty, creamy, crunchy…need I say more?
Everyone has to have an amazing chocolate chip cookie recipe in their arsenal. This recipe is an adaptation of my tried and true, chocolate chip cookie recipe that I modified to change up the flavors a bit. However, if your looking for a good basic recipe, leave out the other chips and pretzels and just use 3 cups of semi-sweet chocolate chips.