a few extra chocolate chips and pretzel pieces for topping the cookies (optional)
Instructions
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper (or use nonstick baking mats).
In a medium bowl, whisk together the flour, oats, baking soda and salt.
In a large bowl, use a mixer to combine the butter, sugars, peanut butter, eggs, and vanilla on medium speed until creamy (about 2 minutes). Add flour mixture on low speed, then increase speed to medium and beat just until well blended. Stir in ¾ cup chocolate chips and ¾ cup pretzel pieces.
Using an ice cream scoop or a large spoon, scoop up the dough and drop it onto the prepared baking sheets, placing 12 equal sized mounds on each sheet and spacing them evenly apart. Use the bottom of a glass (dipped in water) to flatten each mound. Top each flattened piece of dough with more chocolate chips and pretzel pieces (this will make them look prettier).
Bake the cookies (one sheet at a time) until they are nicely browned, about 14 minutes. Let cool on the cookie sheet a few minutes, then transfer the cookies to a wire rack to let them cool completely.
Notes
Cookies can be stored in an airtight container at room temperature for up to 10 days).
The author recommends using creamy, natural peanut butter, with no added oils, sugar or partially hydrogenated fats. Stir in the naturally separated peanut oil before using.
The author also suggests adding dried pomegranate seeds for superfood.