Salted Peanut Butter, Pretzel & Chocolate Chip Cookies
A mouthful both figuratively and literally, these cookies are part of a collection of best cookies from America's Test Kitchen. And we must agree. These check almost every box of goodness and worth keeping on hand.
Combine flour, oats, baking soda and salt in a bowl and set aside. Using stand mixed fitted with paddle attachment, beat butter and sugar on medium speed until smooth. Add peanut butter, egg and vanilla and mix until fully incorporated.
Reduce speed to low and slowly add flour mixture, continue mixing until just combined. Add chocoalte chips and pretzels and mix to incorporate. Cover with plastic wrap and refridgetate until for (about 1 hour).
Heat oven to 350 degrees. Line baking sheets with parchment. Roll out 2 tbsp balls of dough and press on baking sheets to about 3/4 inch thickness.
Bake until puffed and cracks just start to form, 11 to 13 minutes. Sprinkle with sea salt and let cookies cool on baking sheets for about 5 minutes.
Notes
Feel free to use smooth or chunky peanut butter and substitute pretzel pieces to mix these up with different textures. You really can't go wrong.