Salty and Sweet Cookies

10 Dec

Mr. Parker got the idea for the pretzels and the chips from a “Compost Cookie” recipe on Good Morning America. The base of the recipe has been an old standby since childhood.

These are almost perfect: sweet, salty, crunchy, and chewy. Enjoy!

2 cups all-purpose flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon kosher salt (1/4 teaspoon if you’re using standard table salt)

2/3 cup butter

1/2 cup shortening (I typically use butter flavored Crisco)

1 and 1/3 cups brown sugar

2/3 cup sugar

2 eggs

1 tablespoon vanilla extract

1/2 cup butterscotch chips

3/4 cup semi-sweet chocolate chips

1 cup salted pretzel sticks, smashed a bit

1 cup plain salted potato chips (we used Lays Original)

Cream butter, shortening, and sugars. Add vanilla and eggs. Stir to combine. Add flour, baking soda, baking powder, and salt. Mix until just incorporated. Throw in the butterscotch chips, chocolate chips, and pretzel bits. Once mixed, break the chips into the batter and stir.

Form into tablespoon-sized semi-flattened orbs. Place about two inches apart on a cookie sheet.

Bake at 375F for about 9 – 10 minutes. Refrigerate dough between batches.

*We originally used 3/4 cup each butterscotch chips and semi-sweet chocolate chips; however, we found the butterscotch flavor to be a bit too sweet and overwhelming, so we cut the butterscotch down to 1/2 cup with satisfactory results.

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