I first got into baking because I wanted to recreate an amazing Ginger Molasses cookie from a local bakery in Charlottesville. I attempted these cookies maybe once a month. Each time, making an adjustment to the recipe based on new information I learned from a similar recipe, or technique I read about.
About three years later, I mastered this Ginger Molasses Cookie. It took me so long because that recipe was more about making it like the original, and not just making a good cookie. Nonetheless, I realized after I mastered that one that I missed the trial and error, experimentation, and research that comes with recipe developing. This is what led me to start thinking up my own recipes.
When it comes to baking, I’m only interested in making things I want to eat, i.e mostly cookies, an occasional cake, and more recently, bread. When thinking about a new cookie I thought about one of my favorite things in baking: salt. What better way to include even more salt in a dessert than pretzels!
Recipe
Things to Know
- In order for your butter to cream well with the sugar it must be soft. Take it out of the fridge an hour or so before you want to start baking. Or, if you’re in a time crunch, fill up a bowl or cup with water and microwave it until hot. Dump water out, and place the sticks of butter inside. This should help soften the butter within a few minutes. Take your egg out of the fridge while you’re at it.
- The pretzel, oat, and chocolate amount is truly up to you. Trust yourself, have fun with it!
- If you must, you can skip the fridge step.
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