Peanut Butter Pretzel Oatmeal Cookies

I was toying with the idea of calling these Stoner Cookies. Or Cabin Fever Cookies. Because both would have been applicable.

After two days locked indoors, due to an insane amount of snow here in Boulder, I was experiencing SEVERE cabin fever. Y’all know I hate sitting still for very long. And even though I’m still currently trapped in the most gorgeous mountain house, with the sweetest dog, I quickly ran out of food after hosting two Friendsgivings. Cooking is typically the only thing I do when I’m bored, but I had to go off of the minimal ingredients in the pantry. Which included oats, pretzels, chocolate chips and a ton of peanut butter. There’s also some popcorn, some salt and vinegar potato chips and Cheerios. So stay tuned, because if I get high again, I may create another batch of weird cookies with those.

In the meantime, I didn’t try to make these healthy. But they’re SUPER freakin’ delicious, And considering the amount of shoveling and dog-walking I’ve done the past week, I give zero shits about consuming lots of sugar and calories. These are crazy easy to make, so get on it!

PEANUT BUTTER PRETZEL OATMEAL COOKIES

1 cup all purpose flour

3/4 cup rolled oats

1/2 cup granulated sugar (I would have used coconut sugar here if I had any, and assume it would have worked just as good)

1/2 cup brown sugar

1/2 cup chopped pretzels

1 1/2 tsp baking powder

1/4 tsp sea salt

1/2 cup room temperate vegan butter (I used Earth Balance)

1/2 cup peanut butter

2 tsp pure vanilla extract

1 vegan egg (I used 1 tbsp flaxseed soaked in 3 tbsp water, but any other sub would be fine, too)

1/2 cup dark chocolate chips

Preheat oven to 350 degrees
Combine flour, oats, sugars, pretzels, baking powder and salt, and stir to combine
In another bowl mix together butter, peanut butter, vanilla and vegan egg, and stir to combine
Slowly add wet ingredients to dry until a dough is formed
Stir in chocolate chips
Set dough in fridge to chill for at least 1 hour
On a greased baking sheet, scoop out 16 cookies (I did two batches) and bake at 350 degrees for 10 minutes