Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
- In a medium bowl, whisk together the whole wheat pastry flour, old-fashioned rolled oats, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, combine the softened unsalted butter, granulated white sugar, and packed brown sugar. Use an electric mixer to cream them together until the mixture is light and fluffy, about 2-3 minutes.
- Add the creamy peanut butter, eggs, and vanilla extract to the butter and sugar mixture. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing, as this can lead to tougher cookies.
- Gently fold in the chocolate chips and broken pretzel pieces. If you like your cookies extra chocolatey, feel free to add more chocolate chips!
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For an extra touch, sprinkle a few additional chocolate chips and pretzel pieces on top of each cookie before baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. Once they’ve cooled completely, they are ready to be enjoyed!
Notes
- Use room temperature butter for the best texture.
- Consider adding seasonal ingredients for variety.
- Store baked cookies in an airtight container for freshness.