T. G. I. F. !
In my opinion, every Friday is special – regardless of whether it signifies the end of the working week, the beginning of the weekend catch-up-on-stuff-I-should’ve-done-earlier, or a day where you call your boss and pretend to be sick so you can get a three-day weekend. Whatever happens on Friday, it’s special.
This Friday is particularly special. Why? For one thing, it’s the Friday of my Peanut Butter Week!
Even more super-duper exciting than that, I’m sharing a recipe from my upcoming eBook, Cookies for Breakfast (I may change the title, we’ll see…). For weeks I’ve been posting cookies pictures on my Instagram account, and disappointing commenters by declining to share the recipes.
Finally deciding to share a recipe from my hopefully-soon-to-be-released eBook makes me feel a bit like the Don on the day of his daughter’s wedding – except I’m not a man, don’t have any children, and (despite being half Italian) aren’t affiliated with the mafia. So maybe I’m more the cookie
And these cookies, people – these cookies!
They’re salty-sweet, a little crispy on the outside, soft and chewy on the inside – it’s heaven for a cookie fiend like myself. Loaded with peanut butter and studded with chocolate chips, it sounds magical, no? But then there’s something else. Something that gives it that extra “Ohmigoshcoooookies!” factor: it’s all about the pretzels.
They’re aren’t too many pretzels, since I didn’t want to overwhelm the cookies. But every so often you get a surprising crunch and a burst of pretzel-y saltiness. If you’re into salty-sweet combinations (and let’s face it, if you’re reading this post you probably are) then why don’t you do yourself a favor and devour these cookies?
But what if you’re thinking, ‘Hmmm… I’d really like more chocolate.’ Then don’t despair, because your good friend Claudia has you covered.
These cookies are very easily transformed into devilishly chocolatey cookies! To turn up the chocolate dial, here’s all you need to do:
- Add 2 tablespoons of cocoa powder
- Replace the regular peanut butter with Peanut Butter & Co.’s Dark Chocolate Dreams
Easy! And so unbelievably chocolatey!
As with all the recipes in my eBook, this recipe is completely butter free (uh, obviously that refers to dairy butter, and not nut butter). These cookies also happen to be dairy-free, and if you use gluten-free pretzels (which I did), then they’re also wheat-free and gluten-free.*
*Note: These cookies contain oats, which some people consider to be gluten-free, and others don’t. Weird, right?
At the risk of sounding like a used-car or vacuum salesperson, there’s more! This recipe only requires one bowl, and no fancy electrical equipment. Total win for the no-dishwasher crowd (or for people like me who never have any space left in the dishwasher).
Ooooh, can you tell I’m excited about cookies!?
- 1 ½ cups rolled oats, divided
- 1 cup natural salted peanut butter
- 2 tablespoons canola oil
- 1 egg
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- ¼ cup brown sugar plus 2 tablespoons, packed
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup dark chocolate chips, plus extra
- ¼ cup chopped pretzels, or more chocolate chips
- Preheat the oven to 350°F (180°C). Line two baking trays with non-stick paper.
- Use a coffee grinder (or food processor or blender) to grind 1 cup of the rolled oats into a flour. Set aside.
- In a large bowl, use a fork to whisk the egg. Add the peanut butter and canola oil, and mix well. Mix in the maple syrup, vanilla extract and brown sugar.
- Add the ground oats and remaining ½ cup of whole oats. Add the baking soda and salt, and mix until combined. Mix in the chocolate chips and pretzels.
- Roll the dough into balls (approximately 1 ½ tablespoons of dough per ball), drop onto the baking trays and flatten slightly. If desired, gently push a few more chocolate chips into the tops of the cookies.
- Bake for 8 - 10 minutes. Let the cookies sit on the tray for 5 - 10 minutes before transferring to a cooling rack. Store in an airtight container..
- Replace the regular peanut butter with Peanut Butter & Co.’s “Dark Chocolate Dreams".
- Add 2 tablespoons of cocoa powder in Step 4, along with the oats