Do you know what’s boring?
Salad…salad for lunch…
Salad for dinner. I am over salad.
I inhaled this chicken dinner last night after teaching BodyPump. If I ate one more bowl of leftover soup or another salad I was going to cry. I blazed into the grocery store at 8 p.m. praying that they still had rotisserie chickens left. Lucky for me, they did and they not only on sale but marked down to $3.99…that’s a steal.
Chicken is pretty boring too. These cookies, however, are far from boring. In fact, they may be the best cookies that I have ever baked. And that is not an exaggeration. Those who have sampled are backing me up on this claim.
Butterscotch, pretzel and chocolate chip cookies. The combination is killer and the new chocolate chip cookie recipe I followed is perfection.
I can’t take credit for the cookie combination – Pinterest provided the inspiration. The recipe that I Pinned used Alton Brown’s “The Chewy” as the chocolate chip cookie base and while I have baked The Chewy many times and sing its praises, there was no way that I was waiting eight hours for these cookies to chill in the fridge before baking. I’m not sure why but they Pinned recipe called for eight hours in the fridge instead of Alton’s typical one hour. That was not happening. When a girl needs cookies, the situation cannot wait eight hours. There is just no way.
So I combined the flavor idea from Pinterest and a highly rated chocolate chip cookie recipe from All Recipes and what resulted was an addicting combination of salty pretzels and sweet butterscotch in a chocolate chip cookie that is chewy and soft in the middle and slightly crisp around the edges.
I took them to the gym and shared them with my yoga students and some of the staff. I gave some out to friends. I’m making another batch tonight to take to a party tomorrow. These cookies will make you popular. 😉
Butterscotch, Pretzel and Chocolate Chip Cookies
(Recipe combination inspired by Une Gamine dans la Cuisine, chocolate cookie recipe All Recipes)
1 cup butter (2 sticks), softened
1 cup white sugar
1 cup brown sugar, packed
2 eggs, at room temp
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1 teaspoon salt
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup broken pretzel pieces
Preheat oven to 350 degrees.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream butter and sugars until lightened in color and fluffy. You’ll want your mixer at medium-high speed for this. Reduce the mixer speed to medium-low and add eggs one at a time and then add vanilla extract. Dissolve the baking soda in the hot water and add baking soda mixture and salt to batter.
Keep the mixer on medium-low speed and add in the flour, one cup at a time. Once the flour is incorporated turn the mixer speed to the lowest setting and add in butterscotch chips, chocolate chips and finally the pretzels. Do not overmix. You don’t want to crush all of your pretzels.
Drop batter onto ungreased cookie sheets (your call on whether or not you want to use a Silpat mat or parchment paper) and bake for about 9-10 minutes or until cookies just start to look golden. They will appear underbaked when you take them out but they will set. Let cool on cookie sheets for about 5 minutes and then transfer to wire racks.
Yield: ab0ut 48 cookies
And now I’m off to make Paleo pizza bite stuffed mushrooms. Something different every day around here. 😀
One of my absolute favorite things from Trader Joe’s is their chocolate covered pretzels – I love the mix of sweet and salty. I soo need to try these cookies!!
I’ve already added to my weekend To Do list:
“Make Butterscotch, Pretzel and CC Cookies.” :))
Your salads always look amazing! I need to recreate that first one.
I felt the same way. I’ve been on a curry making kick lately. Indian inspired, Thai styled, coconut milk based, and on. and on. Last night, after curried leftovers, I too thought I was going to cry if I had another taste. You’re funny, this post made me laugh (in a totally good way). Also, your cookies look a-ma-zing. It’s so hard to wait for cookie dough. It’s crazy, but I will never make cookies until the dough has rested overnight at least. I’ve done it for so long now that I can’t do it any other way. It drives my family nuts though.
These cookies look absolutely amazing! My mom made a batch of cookies with pretzels in them and they were to die for!! As far as salad goes…I have been kind of ehhh about the dish lately too!! Oh well! I’m still getting my veggies in 🙂
I don’t know if you are familiar with the NY Times chocolate chip cookie recipe but if you aren’t, you need to try it out! The recipe calls for resting the dough 24 hours but out of curiosity, I tested the dough out immediately, after 24 hours, after 48 hours and again at 72 hours (works well when you just bake 2-3 cookies at a time). I kid you not, although they are fantastic the day the dough is made, the longer you let it sit, the better it gets. Maybe some day when you aren’t having a cookie emergency you can give it a shot ; )
Wow — you are lifesaver, Jen! I’m making these cookies to bring to my extended family of in-laws in central Virginia tomorrow. Score! Thanks so much. 🙂