1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups rolled oats
14 tbsp (1 3/4 sticks) unsalted butter
3/4 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 tsp instant Espresso powder
2 cups semi-sweet chocolate chips
1 cup salted pretzel sticks, broken into tiny pieces but not crushed into dust.
This recipe calls for cool, but not cold butter. To be specific, I am suggesting you remove the butter from the refrigerator, cut it up into cubes, and plan to use it within 15 to 20 minutes. Using colder (i.e. not room temperature) butter will prevent your cookies from spreading. Conversely, if you prefer thinner, slightly crispier cookies, let your butter come to room temperature.