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Robert Redford cookies

  • Dry Mix
    • 160 g White Wheat Flour
    • 60 g Whole Wheat Flour
    • 180 g Rolled Oats
    • 1/2 T Baking Powder
    • 1/2 T Medium-Grain Salt
    • 1 t Baking Soda
    • 1/4 t Cinnamon, ground
    • 1/4 t Nutmeg, ground
  • 220 g Unsalted Butter, room temperature
  • 150 g Light Brown Sugar
  • 150 g White Sugar
  • 2 Eggs, room temperature
  • 2 t Vanilla Extract
  • 100 g Pretzel Rods, broken
  • 120 g Milk Chocolate, chopped
  • 55 g Walnuts, toasted, roughly chopped
  • For Garnish
    • Medium-Grain Salt
  1. Whisk dry mix ingredients together. Set aside.
  2. Mix dough. Cream butter and sugars 4 minutes until homogenous, fluffy, and voluminous. Whisk in eggs and vanilla 2 minutes until combined. Slowly stir in dry mix until the flour is almost completely incorporated. Mix in pretzels, chocolate, and walnuts until just combined.
  3. Chill and hydrate dough. Wrap dough tightly in plastic wrap. Chill 24-72 hours.
  4. Reheat dough. Rest dough at room temperature 2-3 hours before baking.
  5. Preheat oven to 350ºF (177ºC).
  6. Arrange cookies in 2" (5 cm) dough balls on a parchment-dressed sheetpan. Slightly flatten each cookie and garnish with Medium-Grain Salt.
  7. Bake cookies 16 - 18 minutes at 350ºF until edges are just slightly golden.
  8. Cool cookies on a wire rack before serving.

  1. Ludwinski, Lisa, and E. E. Berger. Sister Pie: The Recipes & Stories of a Big-hearted Bakery in Detroit. California: Lorena Jones Books, an Imprint of Crown Publishing Group, 2018. ↩