Ingredients (18 cookies)

• 1/2 cup brown sugar
• 1/4 cup white sugar
• scant 2/3 cup canola oil
• 1/4 cup unsweetened soy or almond milk
• 1/2 tbsp cornstarch
• 2 tsp pure vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 cup semi sweet chocolate chips
• 1/2 cup peanut butter chips
• 1/2 cup crushed pretzels (about 1 large handful)

Instructions

Preheat oven to 350F.

Line 2 baking sheets with parchment paper.

Combine brown sugar, white sugar, oil, soy milk, and cornstarch in a mixing bowl. Mix at medium speed for 1-2 minutes until a syrupy consistency is reached.

Mix in vanilla.

Add baking soda, salt, and 1 cup of the flour. Mix until well combined.

Add the remaining 1/2 cup flour and mix.

Fold in chocolate chips, peanut butter chips, and pretzels.

Roll the dough into balls (a large cookie scoop works well). Flatten and place on cookie sheet.

Bake for 12-13 minutes until edges start to brown.

Cool for 5 minutes on the baking sheet, then transfer to a cooling rack.