Introduction: Caramel Pretzel Cookie
Makes 5 dozen
2 sticks of butter, room temperature
1 ⅔ cups brown sugar
1 teaspoon vanilla extract
2 cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
½ cup old-fashioned oats
1 ½ cups caramel bits (or regular caramels, unwrapped and cut into bits)
2 cups mini pretzel twists, left whole
Combine the butter and sugar in the bowl (either in a stand mixer or in a bowl where you can use a hand mixer) and cream on medium high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla and beat until all ingredients are mixed together, another 3 to 4 minutes.
Reduce speed to low, and add flour, baking powder, baking soda, and salt. Beat until just mixed, about 1 minute.
Add oats and caramel, and mix until just blended. Finally, add pretzels and allow them to be mixed in. Do not over mix, or you will completely crush the pretzels. (A few large chunks are rather nice.) You can wrap the dough up, refrigerate and bake another day or bake immediately.
When you are ready to bake, preheat oven to 375. Line baking sheets with parchment paper. Scoop tablespoon scoops and lay them about 2 inches apart on your baking sheet. Bake for 10-12 minutes, until cookies are golden and firmed up.
Allow cookies to cool in pan for 5 minutes, before removing them to a cooling rack. Enjoy!
Caramel bits source
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