Directions

1. Preheat the oven to 325°F.
2. Mix the butter and sugar in a food processor until they become semi-creamed, yet solid. Add the peanut butter, 2 Tbsp at a time, and pulse the ingredients until they’re well-mixed. Add the vanilla bean to the food processor, and pulse the ingredients until the vanilla is fully incorporated.
3. Add 1/2 cup of flour, and blend well. Then add 1/4 cup of milk. Mix in the remaining flour, but save the rest of the milk for a later step.
4. ***This is where the batter starts to get tricky, because it becomes sticky. You will want to add the pretzels next, because this makes the batter a little more pliable. Make sure the pretzels are completely crushed by the blade once you add them to the cookies.
5. Next, add the shredded coconut and oats to the batter. Blend carefully, because the blade might be supersaturated with batter at this point. Pour the remaining milk into the batter, and mix well.
***This next part I completed inside the food processor. To bake way more safely than me, you can try scooping the batter into a mixing bowl at this point.**
6. Using a spoon, mix in the cinnamon, salt, baking powder, and baking soda. If you’re like me, be careful to avoid the blade. The batter should still be sticky.
7. Pour the chocolate chips into a measuring cup. Place parchment paper on a baking sheet. Scoop a heaping spoonful of batter into your hand. Grab some chocolate chips, and roll them into the spoonful of batter.

8. Place the pre-baked cookie onto the baking sheet. Repeat this process until all the batter and chocolate chips have been used. Bake the cookies in the preheated oven for 15 to 20 minutes, or until they become golden brown. Take the cookies out of the oven, and let them cool on the baking sheets for about 10 minutes.