These home style chunky cookies are a texture and flavour sensation – chewy oats, smooth dark chocolate chunks, sinfully delicious caramel and crunchy salty pretzels. They’re delicious eaten fresh from the oven with a glass of cold milk!

15 min
12 min


  1. 1 1/3 cups (200g) plain flour
  2. 1 tsp bicarb soda
  3. 1 tsp baking powder
  4. 1 cup (90g) rolled oats
  5. 200g good quality dark chocolate, chopped into large chunks
  6. 2/3 cup (150g) brown sugar, firmly packed
  7. 1/3 cup (75g) caster sugar
  8. 1/2 cup (60g) peanuts
  9. 1 large egg, lightly beaten
  10. 115g butter, melted
  11. 1 tsp Queen Fairtrade Vanilla Extract with Seeds
  12. 1/4 cup pre-made caramel tart filling
  13. Small baked pretzels


  1. Step 1

    Pre-heat oven to 180ºC (fan forced), and line two biscuit trays with baking paper.

  2. Step 2

    Sift together the flour, bi-carb soda and baking powder. Mix together all of the dry ingredients, including the chocolate and peanuts. If you’re not a peanut fan, try macadamias, walnuts, or pecans, and if you’re nut-free you can omit all together and add some roughly chopped pretzels.

  3. Step 3

    Add melted butter, vanilla and egg to the dry ingredients and mix well. The mix will appear crumbly, but should roll into a ball and hold it’s shape. Roll into small balls and pop on trays lined with baking paper with 3-4cm space between each, cookies will spread out during baking.

  4. Step 4

    Use a clean finger or the back of a teaspoon measure to create an indent in the top of the cookies, and add a dollop of caramel. Remember to take it out of the tin and give it a good stir before using. Press a pretzel firmly on top of your caramel.

  5. Step 5

    Bake for approximately 12 minutes until lightly golden. Allow to cool slightly on the tray before transferring to a wire rack to cool completely.

Note- this delicious recipe and images are by the team at Sweet Magazine. To discover more about Sweet Magazine please visit their website here.

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