Dressed to Im-pretzel Cookie (with Pretzels, Peanut Butter and Chocolate)

Peanuts and pretzels are the nuts and bolts of a party. Throw in some chunks o' chocolate and whip them into a cookie. KABLAM, the ultimate party treat with a little salt, a splatter of sweet and a dose of gooeyness.  The construction is a rather straight forward cookie process so even the budding bakers can dabble.

Step 1:

Gather ingredients:
· 2 1/4 cups all purpose flour
· 1 teaspoon baking soda
· 1/8 teaspoon salt
· 3/4 cup of unsalted butter, at room temperature
· 1/2 cup peanut butter
· 1 cup of packed dark brown sugar
· 1/2 cup of granulated sugar
· 1 teaspoon vanilla
· 1 egg plus 1 egg yolk
· 1/2 cup rolled oats
· 1 cup of semi-sweet chocolate chunks (about 6 ounces)
· 3/4 cup crushed pretzels
· 2 tablespoon course sea salt (for sprinkling)

Preheat the oven to 350ºF (175ºC).

Step 2:

Sift together the 2 1/4 cups flour, teaspoon of baking soda and 1/8 teaspoon salt.

Step 3:

Cream the 3/4 cup unsalted butter, 1/2 cup peanut butter, 1 cup dark brown sugar and 1/2 cup granulated sugar. Beat for 2-3 minutes until soft peaks form.

Step 4:

Add the teaspoon of vanilla and the egg and yolk. Beat until combined, about 30 seconds.

Step 5:

Stir in half the flour mixture, followed by the remainder when the first half is mostly combined.

Step 6:

Fold in the 1/2 cup of rolled oats, cup of chocolate chunks and 3/4 cup pretzels. Be careful not to crush the pretzels too small.

Step 7:

Grease a cookie sheet. Roll dough into 1 3/4 inch round balls and place on cookie sheet. Flatten the balls slightly with a fork or the palm of your hand so they are 2 inches wide. Place on cookie sheet at least 2 inches apart.

Step 8:

Bake in the oven for 10-13 minutes or until lightly browned on the bottom. Remove from oven. Sprinkle with a touch of sea salt. Allow to cool slightly. Transfer to wire rack to cool completely before enjoying with a tall glass of milk.