peanut butter pretzel chocolate chip oatmeal cookies

This flavor combination is just the grand daddy of all cookies – you cannot have just one.  And its definitely the ideal time to try something different or unusual to bring to that holiday soiree.

I used crunchy peanut butter to add a bit more texture.  This is a thick and hearty cookie that is perfect for breakfast or snacking as well.

Recipe adapted from America’s Test Kitchen cook book ‘The Perfect Cookie’.


  • 1 1/4 cups all purpose flour
  • 1 cup quick oats
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup unsalted butter, room temp.
  • 1 cup packed light brown sugar
  • 2/3 cup crunchy peanut butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup chocolate chips
  • 2/3 cup mini pretzels


In a medium bowl, whisk together the first 4 ingredients.  In a large bowl, using an electric hand mixer, beat the butter and sugar for a minute.  Add the peanut butter, egg and vanilla and mix until all is incorporated.  Next, add the dry mixture, a little at a time, and beat until all is mixed in.  Fold in the chips and pretzel pieces.  Cover bowl tightly with plastic wrap and refrigerate for an hour.

Preheat oven to 350 F.  Line cookie sheet with parchment paper.  Form large balls and flatten slightly; they only spread slightly.  OPTIONAL:  Add more chips and pretzels on top for aesthetic purposes.  Bake for 13 minutes.  Allow cookies to cool on baking sheets for 5 minutes prior to moving to wire rack.

Yields 26 cookies.

…delicious happens

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