Ingredients
- 1 1/4 cups (6.25 ounces) all-purpose flour
- 1 cup (3 ounces) quick oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter, softened
- 1 1/4 cups packed light brown sugar
- 2/3 cup crunchy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (6 ounces) bittersweet chocolate chips, (more for the top)
- 1 1/2 ounces (2/3 cup) pretzel sticks, coarsely crushed
- flaked sea salt
Instructions
- Combine the flour, oats, baking soda, and salt in a bowl. Set aside.
- In a stand mixer, beat butter and sugar until smooth (about a minute). Add the peanut butter, egg, and vanilla and mix until combined. Slowly add the flour mixture until just combined.
- Add the chocolate chips and pretzels and mix until just combined. Refrigerate until dough is firm, about an hour.
- Preheat oven to 350 degrees and line baking sheet with parchment paper. Scoop 2 tablespoons of dough for each ball and roll dough in a ball. Press extra chocolate chips on top if desired.
- Bake on the middle rack for 8-12 minutes or until cookies crack on top and are barely golden brown. Let cookies cool on the baking sheet for 5 minutes and sprinkle with salt while cooling. They will continue to cook as they cool.
Notes
Source: America's Test Kitchen