Butterscotch Chip, Chocolate Chip and Pretzel Cookies

I like to experiment with using a stock recipe base and add items to the recipe to see what I can come up with. Tonight's experiment was a FLAVOR EXPLOSION!!
My husband, Kirk, is so skeptical whenever I deviate from a recipe that is already a good cookie recipe. I wish you could have seen his face when I told him what I had done. He asked me why I would waste good Butterscotch chips. Haha... He doesn't like it when I change up a good cookie, cake, bread, pie or any other dessert recipe that he likes.
I always use a large cookie scoop, no sense in making a medium or small size cookie in my book. That way, you only need one cookie. Some how, this makes me feel better when I eat one. Things we tell ourselves.
Kirk took a few cookies to a co-worker to try and he said that it was the BEST cookie he has ever had! There you go, you've got to give them a try, Let me know what you think!
Butterscotch Chip, Chocolate Chip and Pretzel Cookies
Recipe details
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup Chocolate Chips
- 3/4 cup Butterscotch Chips
- 3/4 cup Pretzels, coarsely chopped
Instructions
- Preheat oven to 375 degrees F.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in butterscotch chips, chocolate chips and pretzels. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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