The Pioneer Woman Tasty Kitchen
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Butterscotch Cashew Pretzel Cookies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Thick and chewy, sweet and salty cookie with butterscotch chips, cashew pieces and pretzels.

Ingredients

  • 1-½ cup All-purpose Flour
  • ½ teaspoons Sea Salt
  • ½ teaspoons Baking Soda
  • ¾ teaspoons Baking Powder
  • ½ cups Butter, Room Temperature
  • ¼ cups Sugar
  • ¾ cups Brown Sugar, Packed
  • 1 whole Egg
  • 1 teaspoon Vanilla Extract
  • 1 cup Butterscotch Chips
  • 1 cup Cashew Pieces
  • 1 cup Pretzels

Preparation

Preheat oven to 350ºF. Line 2 large baking sheets with parchment paper or a Silpat liner.

Mix the flour, salt, baking soda, and baking powder in a large bowl until combined. Set aside.

In the bowl of a stand mixer, cream the butter and sugars together until very fluffy, about 3 minutes. Scrape down the sides of the bowl and add the egg and vanilla. Continue to mix for 3-4 minutes until the mixture is fluffy and homogenous.

Add in the flour mixture and mix on low speed just until incorporated and all streaks of flour are mixed in. Add the butterscotch chips, cashews and pretzels and continue to mix with the mixer until combined. This helps break up the pretzels a bit.

Scoop the cookie dough using a 2-3/4 ounce ice cream scooper (or a 1/3-cup measuring cup) onto the prepared sheets about 2 inches apart. Lightly pat down the tops of the scoops and bake in the prepared oven for 12-14 minutes, just until the edges begin to brown. Allow the cookies to cool for 5 minutes on the cookie sheets, and then the rest of the way on a wire cooling rack.

Adapted from Cookie Cravings by Maria Lichty.

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Profile photo of Dione

Dione on 6.27.2012

The worst part of this baking extravaganza is putting the warm cookie down to give you a 5 mitt review!!!! Easy, delicious and a definite new family favorite. Thank you!!!!!

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