Double Chocolate Oaty Coconut Salty Thirst Traps

You will definitely need a big ole glass of cold milk to go along with these monster cookies!

INGREDIENTS

• 2 sticks (1 cup) salted butter, at room temperature
• 3/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 3/4 cups 
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon 
• 
  
• 1/2 teaspoon kosher salt
• 1 1/2 cups old fashioned oats
• 1 1/2 cups shredded unsweetened coconut
• 1 1/2 cups semi-sweet chocolate chips
• 1/2-1 cup semi-sweet chocolate chunks
• 1 cup mini pretzel twists, crushed
• flaky sea salt, like Maldon Sea Salt, for sprinkling

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until combined. Beat in the eggs, 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour, cinnamon, baking soda, and salt. Fold in the oats, coconut, chocolate chips, and chocolate chunks.
3. Roll the dough into rounded 2 tablespoon size balls. Place 3 inches apart on the prepared baking sheet. Gently push a few crushed pretzel pieces into each dough ball, then flatten the dough ball down with the palm of your hand to 1/2 inch thickness.
4. Transfer to the oven and bake for 5 minutes. Remove the pan from the oven and tap the baking sheet on the counter 3 times to flatten them down. Return to the oven and bake another 5 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 2-3 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt.

Recipe from Half Baked Harvest.