• 2 c. butter or margarine, softened
• 1 c. granulated sugar
• 1 c. light brown sugar, firmly packed
• 2 large eggs
• 2 TBS. vanilla extract
• 4 c. all-purpose flour
• 1 TBS. baking soda (yes, 1 tablespoon)
• pinch of salt
• 1 (12 oz.) pkg. semi-sweet chocolate chips
• 1 (12 oz.) pkg. peanut butter chips
• 1 c. salted peanuts
• 2 c. crushed pretzels

1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter and sugars until light and fluffy.
3. Beat in egg and vanilla.
4. In a medium bowl, combine flour, baking soda and salt. Blend into creamed mixture.
5. Stir in chocolate and peanut butter chips, peanuts and pretzels.
6. Drop by heaping tablespoons about 2 inches apart onto ungreased cookie sheet.
7. Bake 10-13 minutes, or until edges are lightly browned and centers are still soft.
8. Do not overbake.
9. Cool one minute on cookie sheet.
10. Cool completely on wire racks. Store tightly in covered container
11. NOTE:The pretzels should be the size of the chocolate chips,not pulverized.I use a food processor and just pulse until desired size

Got this one off the TOHBB quite awhile ago and they are a favorite around here.