Description
These salty sweet cookies don’t spread out a lot, but they do brown quickly so be sure to keep an eye on the time.
Ingredients
Scale
- 1 cup whole wheat flour
- 1/3 cup old fashioned oats
- 1 tsp baking soda
- 1 cup natural peanut butter
- 3/4 cup lightly packed brown sugar
- 1/3 cup granulated sugar
- 5 Tbsp butter, room temp
- 1 large egg
- 1 tsp molasses (not blackstrap)
- 1 tsp vanilla
- 1/2 cup roasted peanuts, coarsely chopped
- 3/4 cup pretzels, broken into pieces
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Spray two cookie sheets with cooking spray and set aside.
- In a small bowl, combine the flour, oats, and baking soda. Set aside.
- In a stand mixer, beat the butter, peanut butter, brown sugar, and granulated sugar until fluffy.
- Add the egg, molasses, and vanilla to the butter mixture and beat until combined.
- On low, beat in the dry ingredients just until blended.
- Stir in the nuts, pretzels, and chocolate chips.
- Using a spoon scoop out dough into 2-3 Tbsp drops onto prepared cookie sheets.
- Bake for 8 minutes.
- Rotate cookie sheets for even baking.
- Bake an additional 5-6 minutes, until golden brown.
- Remove from oven and cool on cookie sheets for a few minutes before transferring to wire racks to cool completely.
Notes
We’ve used both mini chocolate chips and regular sized chips in these and found that the larger chips stand up to the pretzels and peanuts better.
Keywords: cookies, chocolate chips, chocolate chip cookies, baking, dessert