Butterscotch Caramel Pretzel Cookies

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Well, I’m back again with the sweet and salty…it’s my favorite kind of cookie so you’ll see a lot of these around here. If you’re over it, pay a visit to yesterday’s spiced treat or Monday’s fruity gem 🙂

There’s no doubt my kiddos have sophisticated cookie palates. Nevermind the youngest only eats grapes, peanut butter, bagels and turkey in his everyday life — give him a choice between an Oreo and a cookie like today’s Butterscotch Caramel Pretzel and he’ll choose the fancy one every time. Two of my three kids will tell you butterscotch cookies are their favorites, and I’m not far behind them. So we created this one as a twist on our standard Oatmeal Scotchies that we make every year.

If you’re not a butterscotch fan, you can sub in chocolate chips instead. But the combo of the butterscotch, caramel bits and salty pretzels is a marriage made in baking heaven and I find myself using this exact combo in all sorts of baked goods. These are the cookies I made for our teacher cookie exchange last year and, even though the submission was anonymous, somehow the request for the recipe got back to me and I’ve been giving it out ever since. I didn’t include it in last year’s 12 Days of Cookies because I wasn’t sure it was “festive” enough — but when it tastes this good, I decided it just didn’t matter.

You will not regret making these (and bonus: they’re easy!)

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Butterscotch Caramel Pretzel Cookies

1 cup unsalted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
1 teaspoon salt
1 teaspoon baking soda
3 cups flour
1 1/2 cups pretzel pieces
1 cup caramel bits (found in the baking aisle near the chocolate chips)
1 cup butterscotch chips

In a stand mixer, cream butter with sugars. Add vanilla and egg and mix until combined.

In a separate bowl, combine salt, baking soda and flour. Gradually add to wet mixture. Mix until combined.

Fold in broken pretzels, caramel bits, an butterscotch chips. Chill for at least an hour.

Spoon by rounded tablespoonfulls onto a baking sheet with parchment paper. Bake at 350*F for 11-12 minutes or just until cookies are slightly golden and don’t look wet in the center.

Makes about 32 cookies.

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