Tag Archives: pretzels

Pub Cookies

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My sister Ann sent me this recipe, and after a quick glance, I put it aside. It called for pretzels and I would have to put those on a shopping list and get them someday in the future. But a couple other things also caught my eye. 1) The full name of the cookies is Gelato di Superior Pub Cookies. 2) There are a lot of ingredients in the cookies. 3) The recipe calls for a ½ cup scoop size.

I made the cookies according to the recipe and you can see the enormous size of each. That plate is 7 ½ inches in diameter! I only got 4 cookies on my cookie sheet at a time, and this created a problem since the cookies cool on the cookie sheet for 30 minutes; I had to use several of my other pans to be able to continue to process the cookie dough. So one thing I wanted to do is to reduce the scoop size; I found eating one cookie more than I liked and immediately cut all the rest of the finished cookies in half. So a scoop size of ¼ cup is probably adequate – that would be a #16. I have a #20 that I will use next time.

But let me go back to the name of the cookie, and its origin –Hot Springs National Park in Arkansas. There is a historical area of the park that includes a row of bathhouses from back in the 1800s. One of those bathhouses –the northern most- is the Superior. It currently serves as a brewery and restaurant. The web site gives the cookie the identification of Superior Bathhouse Brewery & Distillery’s Gelato di Superior Pub Cookie. So you can see why the enormous cookie size; people probably stop in and buy a cookie to munch on as they do the tourist bit up and down Bathhouse Row road.

After I made my Halloween Cake Pops, I did have some left over pretzels, and so I made the cookies. When the recipe says to put the uncooked regular oats and next four ingredients in a large bowl, it really means a large bowl. I used a 4 quart bowl and almost couldn’t get everything combined. However, there may be an easier solution; almost everything in the recipe is either 1 cup, or 1 teaspoon, so I think the recipe could easily be divided in half making the 4 quart mixing bowl adequate.

My final suggestion is with regard to the crushed pretzels; I did not crush them greatly, and they ended up sticking out in several places. As always, I think it might be well to run a knife through them to make them about the size of the chocolate morsels and chopped sandwich cookies.

Below, there are two versions of the recipe – the original, and Errol’s half size version. Other than the amount of ingredients, and the scoop size, both recipes are the same and give a similar number of cookies – about 15.

Original Gelato di Superior Pub Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 2 cups uncooked regular oats
  • 1 cup sweetened flaked coconut
  • 1 1/2 cups semisweet chocolate morsels
  • 1 cup crushed pretzel sticks
  • 12 chocolate sandwich cookies, chopped
  • Parchment paper

Directions

  1. Preheat oven to 350. Beat first 3 ingredients ar medium speed with an electric mixer until creamy. Add eggs and vanilla, beating just until blended.
  2. Combine flour and next 3 ingredients in a bowl, gradually add to butter mixture, beating well. Combine oats and next 4 ingredients in a large bowl. Add cookie dough to oat mixture and blend using your hands.
  3. Roll about 1/2 cup dough into a ball. Place on parchment paper-lined baking sheet. Flatten ball to 1/2 inch thickness with the palm of your hand. Repeat procedure with remaining dough.
  4. Bake at 350 for 18 minutes or until golden brown. Cool on pan on a wire rack (about 30 minutes). MAKES 15 SERVINGS.


After the first batch, I found that 18 minutes made the cookies more crisp than I like, and I cut the cooking time down to 16 minutes. Also, if you have two pans in the oven on the middle and lower shelf, you need to rotate the pans about half way through; the lower pan is shielded from the upper heating element, and will not be as cooked as the middle pan.

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Errol’s Version of Gelato di Superior Pub Cookies

Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1 large eggs
  • 1/2 tsp vanilla extract
  • 1 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cups uncooked regular oats
  • 1/2 cup sweetened flaked coconut
  • 3/4 cups semisweet chocolate morsels
  • 1/2 cup crushed pretzel sticks
  • 6 chocolate sandwich cookies, chopped
  • Parchment paper

Directions

  1. Preheat oven to 350. Beat first 3 ingredients ar medium speed with an electric mixer until creamy. Add egg and vanilla, beating just until blended.
  2. Combine flour and next 3 ingredients in a bowl, gradually add to butter mixture, beating well. Combine oats and next 4 ingredients in a large bowl. Add cookie dough to oat mixture and blend using your hands.
  3. Roll about 1/4 cup (#16 scoop- I used my #20) dough into a ball. Place on parchment paper-lined baking sheet. Flatten ball to 1/2 inch thickness with the palm of your hand. Repeat procedure with remaining dough.
  4. Bake at 350 for 16 minutes or until golden brown. Cool on pan on a wire rack (about 30 minutes). MAKES 15 SERVINGS.


The #20 scoop is slightly smaller than the 1/4 cup #16 scoop, but I don’t think it is enough to make any real difference. I got 8 cookies on my cookie sheet of this size, and they expand to about 4 inches in diameter. So you probably need to consider 5 inches placement center to center.

S’more Pops

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I saw this idea and it is so simple I just had to try it, and yes, then give it to you. It looks to me that it would be a good way to involve the children; they can do everything but melt the chocolate. An adult should do that, but once melted, its temperature is only about 90 degrees F, so it is less than body temperature and not a danger for the children.

I say an adult should melt the chocolate because whether you do it on the stove using a Bain Marie, or in the microwave with several 10-20 second shots, neither of those techniques are for the younger children.

I think everything is fairly clear from the photo; Start by pushing a pretzel stick into the marshmallow. Then dip the marshmallow in the melted chocolate; I like the idea of leaving part of the marshmallow showing since a S’more shows the marshmallow. While the chocolate is still wet on the pop, dip it in the graham cracker crumbs. Then set it on a piece of parchment paper for a few minutes to let the chocolate harden. That is all there is to it! I did learn that the chocolate in the dipping pot will start to set up and harden after 10 or 12 pops have been dipped, and I reheated mine in the microwave for 5 seconds to get it melted again.