Ingredients:

  • 225g unsalted grass-fed butter, softened
  • 150g dark brown sugar, packed
  • 50g coconut sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp pure vanilla extract
  • 250g all-purpose flour
  • 80g old-fashioned rolled oats
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 100g dark chocolate chunks (70% cocoa)
  • 50g semi-sweet chocolate chips
  • 40g mini pretzels, roughly crushed
  • 50g caramel bits
  • 1 tsp flaky sea salt

Instructions:

  1. Cream the softened butter, dark brown sugar, and coconut sugar in a stand mixer on medium-high for 3-4 minutes until pale and fluffy.
  2. Lower the mixer speed and add the egg, egg yolk, and vanilla extract, mixing until fully incorporated.
  3. Whisk together the flour, oats, baking soda, and fine sea salt in a separate bowl.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  5. Fold in the dark chocolate chunks, semi-sweet chips, crushed pretzels, and caramel bits by hand.
  6. Chill the dough in the refrigerator for at least 30 minutes to develop flavor and prevent over-spreading.
  7. Preheat oven to 350°F (175°C). Scoop 65g balls of dough onto parchment-lined baking sheets.
  8. Bake for 12 minutes until edges are set and golden brown. Sprinkle with flaky sea salt immediately after removing from the oven.