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Sincere Acts of Sweetness

September 5, 2013

OMG! Cookies

OMG cookies received their name because the first thing that people say after they take a bite (and regain their composure) is, "Ohhhh my  God/Gosh/Goodness!". This is usually followed by another exclamation of some variety, such as "Holy Smoke!", "Those are amazing!" and occasionally, "I'm in heaven!". Apparently these cookies are a bit of a religious experience. But they also have this name because it's much easier to say than "Salted Browned Butter Pretzel Butterscotch Chip and Chocolate Chunk Cookies", although at some point you'll probably have to say that too.

Although the cookies have a lot going on in terms of both favor and ingredients, it doesn't taste overly complicated. It just tastes effortless, as though these flavors were born to exist in a cookie, just like this. Whether you option to make them using the quick method (make and eat right away) or slow method (make and chill for 8+ hours and then devour), you can't go wrong. I have made them both ways and they are both delicious, however I prefer the slow method. It produces a cookie with a softer, chewier texture and slightly more intense flavor.

I made these cookies to help celebrate an event at work that was taking place in the morning. So after dinner the night before,  I made the dough and weighed about fifty individual cookie dough balls that I flattened out into discs.  They snoozed in the fridge until the next morning and then, about an hour or so before I left for work, I just popped the disks directly onto the cookie sheets, gave them each a very fine dusting of salt and baked them until golden brown. When I arrived at work for my meeting, they were still a little warm and oh so delightful.  OMG, indeed.  Many thanks to Valerie from Une Gamine dans la Cuisine for this wonderful gem of a recipe. I adapted it only slightly but be sure to check out her page for her version.

OMG! Cookies
aka: Salted Browned Butter Pretzel Butterscotch Chip & Chocolate Chunk Cookies

Yield: 24-30 cookies, depending on how big you want them
Adapted from Une Gamine dans la Cuisine

1 cup (2 sticks or 8 ounces) of unsalted butter, cut up into a few pieces
2 1/4 cup of bread flour (All purpose flour can be substituted but the cookie will not be as chewy)
1 teaspoon of Kosher salt
1 teaspoon of baking soda
1/4 cup granulated sugar
1 1/4 cup dark brown sugar (light can be used but will produce a slightly less chewy cookie)
1 egg + 1 egg yolk - both at room temperature
1  1/2 tablespoons of full fat milk, cream or sour cream, room temperature
2 teaspoons pure vanilla extract (best you can find)
1/2 cups of  broken-up in quarter size or smaller sized,  salted pretzels, (see note)
3/4 cup butterscotch chips
3/4 cup of bittersweet chocolate chunks
sea salt (optional - but REALLY good)

Brown your butter: Start with a stainless steel sauce pan as this allows you to see what you're doing. Melt the butter over medium heat and don't be tempted to raise it any higher. As the butter melts down you'll see it go through many stages. The first the butter will foam in the pan. This is when the milk solids separate from the butterfat and the water is evaporating. The foam will cook down a bit and milk solids will begin the brown (little specks at the bottom of the pan). Do not take your eyes off the pan as it's very easy to burn the butter at this point (believe me, I've done it more than once!). This is when you should smell a nutty aroma and the color will quickly take on a rich, golden hue. Once the butter starts to go from a butter yellow to darkish-yellow to a golden brown color (color of light brown sugar), remove it from the heat, pour it (and all the glorious little browned butter flakes at the bottom of the pan) into a heat proof container (you can use the stainless steel bowl of your stand mixer) and let it cool for at least 30 minutes or more. If it looks like coffee grounds and smells even a little burnt, start over.

Sift together the flour, salt and baking powder and set aside.

Pour your cooled, browned butter into the bowl of your stand mixer (or any large bowl if you're using a hand mixture). With your paddle attachment, add both sugars to the butter and mix for 3 minutes.

In a separate bowl whisk the egg, egg yolk, milk, and vanilla extract together. Slow the mixer down and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds or so. Scrape down the bowl and paddle attachment and give it one last good mix for about 20 seconds.

Add the flour, a little at a time, mixing on low speed (Tip: I recommend hand mixing it just a bit to avoid being covered in flour once you turn on the mixer.)  Continue adding the flour (and mixing a little by hand) until all the flour has been added, but be careful to not over mix. Add the pretzels, chips and chunks. Mix for 10 seconds. Inspect the bowl and if it's not well combined, mix by hand until all the ingredients are well distributed.

Scoop the dough into 1 1/2-ounce balls and flatten slightly. If you can't weight them, do your best to make them all around the same size to ensure that they cook evenly. Add extra pretzel bits and/or chips/chunks here and there if the surface of the cookie looks a little sparse. Put them on a plate or cookie sheet and cover with plastic wrap or a lid.

If you must make these right way, do what you have to - they will still be tasty but I highly recommend letting them chill out for at least 8 hours (or longer). I know... I know.. but it's worth it!

Later on when you're ready to bake: Preheat to 350F degrees. 

Line cookie sheets with parchment or a Silpat mat and bake 6 cookies per sheet. Give each cookie a light dusting of sea salt - just a teeny amount.  Then bake for 8-15 minutes, until they are golden brown on the edges (mine were done at around 11 minutes). Remove from the oven and wait at least 5 minutes before moving the cookies to a cooling rack (helps the cookies solidify). Store in an air-tight container.
Note: I used Rold Gold Tiny Twists. Avoid hard, thick traditional or rod shaped, soft baked, whole wheat, sourdough, flavored (yes, even butter flavored) pretzels.



  1. Just put the cookie dough in the refrigerator. Licked my fingers after rolling them into balls. Mmmmm! Tasted Wonderful! Can't wait to taste them tomorrow. Thanks so much for the recipe. X

    1. I'm sooo excited that you're trying the recipe Ursula! You're gonna love them!

  2. I made these cookies yesterday and waited until today to bake them. they were beyond phenomenal! They were gobbled up by my family as I was taking them out of the oven. I've already made a second batch to bake tomorrow for a soccer game we're going to. These are such a hit, thank you for posting them! xx Lacey

  3. I cannot wait to try these!

  4. These sound so good, I'm going to make them for dd's birthday party, thanks for the recipe!!!


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