This recipe was found on the blog Food~Fitness~FreshAir.
2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups rolled oats
2 sticks butter, room temperature
3/4 cups granulated sugar
1 cup brown sugar, firmly packed
1 tsp vanilla extract
2 large eggs
12 oz. semisweet chocolate chips
1 cup thin salty pretzels, broken into small pieces
1/2 cup salted peanuts, halved or roughly chopped
Preheat the oven to 350 degrees F.
In a large bowl, mix together the flour, baking soda, baking powder, salt, and oats.
In another large bowl (or your stand mixer), cream together the butter and sugars. Add the vanilla and eggs, and beat until thoroughly combined.
Slowly add the dry ingredients to the wet, mixing until just combined. Stir in the chocolate chips and peanuts.
Spray your cookie sheet(s) with cooking spray. Place ~2 tbs dough balls, slightly flattened on the cookie sheet. Sprinkle the pretzel pieces on top, pressing them into the dough slightly. Bake 12-13 minutes, until edges are golden brown.
Makes 3 - 3 1/2 dozen cookies.
My apologies for the hastily taken photo (even more so than usual...). I had fully intended to blog about these cookies prior to Christmas, but obviously didn't, and photographing them didn't occur to me until I was setting them out to be consumed on Christmas day.
The verdict? These cookies were a bit different, but good! They're nice and chewy, but still have the crunchy elements, too. I like to delude myself into thinking that these cookies are healthy-ish, since they're made with oats and whole wheat flour. Don't burst my bubble, please.
The pretzels give them a little extra something. Although next time I make them I might try crushing up more pretzels and mixing them in with the dough. And I'd definitely add more peanuts and chocolate chips, too. If you're in the mood for some slightly different chocolate chip cookies, give these a shot. Enjoy!