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The Saginaw Cookie

The Saginaw Cookie

MAKES 18 TO 20 COOKIES
2023 Holiday Cookie Recipe Contest Winner
Submitted by Susie C.

“I got this recipe over 20 years ago while studying and working at the University of Michigan – from my then boyfriend’s mother. They were a hit with my college friends. I loved to put them in vintage cookie tins, and I named them after a city in Michigan.” –Susie C.
 

Ingredients

  • 1 3/4 cup all-purpose flour (180g)
  • 1/2 teaspoon kosher salt (3g)
  • 1/2 teaspoon baking soda (4g)
  • 1/2 cup granulated sugar (124g)
  • 1/4 cup lightly packed brown sugar (60g)
  • 1 large egg
  • 2 teaspoons pure vanilla extract (8g)
  • 1/2 teaspoon coarse sea salt
  • MIX-INS & TOPPINGS:
  • 1/2 cup coconut flakes (32g)
  • 1/4 cup semisweet chocolate chips (160g)
  • 1/4 cup bittersweet chocolate chips (160g)
  • 1/4 cup white chocolate chips (160g)
  • 1/4 cup butterscotch chips (160g)
  • 1/4 cup toffee bits (160g)
  • 1/4 cup chopped pecans (32g)
  • 1/4 cup chopped walnuts (32g)
  • 1/4 cup chopped pretzels (20g)
  • 1/2 cup (1 stick) unsalted butter, softened (113g)

Optional Ingredients

  • piece dark or white chocolate covered pretzels

Directions

  1. In a small bowl, whisk together flour, kosher salt, and baking soda. Set aside.
  2. In the bowl of an electric mixer, cream 1/2 cup unsalted, softened butter and sugars together on medium-high until light and fluffy. Beat in egg and vanilla.
  3. Slowly stir in flour mixture until dough comes together and entire mixture has been absorbed into batter. Add mix-ins. Stir to incorporate.
  4. Cover and chill dough overnight, if possible, or 2 hours minimum.
  5. Preheat oven to 350°F. Line baking sheets with parchment paper.
  6. Create 2 tablespoon mounds of chilled cookie dough. (Use a #40 cookie scoop.) Press additional mix-ins on top of dough mounds before baking (If desired, press chocolate covered pretzel pieces on top.) Arrange cookies on baking sheet, about 3 inches apart. (You will probably fit about 9 cookies per pan.)
  7. Bake 11 to 15 minutes or until gooey on the inside and golden brown on the outside. Immediately sprinkle each cookie with a tiny pinch of extra coarse sea salt.
  8. Let cool before enjoying warm.

Cook’s Tips

Consider doubling the recipe – even quadrupuling it – as there will be lots of mix-ins leftover. The dough can be formed into balls, frozen on a sheet pan, and then stored in a sealable freezer bag to be baked later. Fully baked and cooled cookies can also be frozen for future enjoyment.

Nutrition

  • Calories: 220
  • Fat: 12.0 g
  • Saturated Fat: 6.0 g
  • Trans Fat: 0 g
  • Cholesterol: 25.0 mg
  • Sodium: 150.0 mg
  • Carbohydrates: 26.0 g
  • Fiber: 1.0 g
  • Added Sugars: 12.0 g
  • Sugar: 15.0 g
  • Protein: 3.0 g