Pretzel, Peanut and Chocolate-Chunk Cookies- General Recipes

2 sticks (1 cup) butter or margarine (not spread) 1 cup packed light-brown sugar 1/2 cup granulated sugar 1 Tbsp vanilla extract 3/4 tsp baking powder 2 large eggs 21/2 cups all-purpose flour 2 cups halved thin pretzel sticks 1 cup semisweet chocolate chunks 1 cup dry roasted

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  1. #1
    Deal GURU
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    Default Pretzel, Peanut and Chocolate-Chunk Cookies

    2 sticks (1 cup) butter or margarine (not spread)
    1 cup packed light-brown sugar
    1/2 cup granulated sugar
    1 Tbsp vanilla extract
    3/4 tsp baking powder
    2 large eggs
    21/2 cups all-purpose flour
    2 cups halved thin pretzel sticks
    1 cup semisweet chocolate chunks
    1 cup dry roasted peanuts
    1 cup raisins
    PREPARATION
    1. Place racks to divide oven in thirds. Heat to 350F. Have 2 baking sheets ready.



    2. Melt butter in a small saucepan over low heat; pour into a large bowl. Or melt in microwave in a large bowl. Let cool.



    3. Add sugars, vanilla and baking powder; whisk until blended and smooth. Whisk in eggs, then stir in flour until just blended. Add pretzels, chocolate, peanuts and raisins; stir to combine. Divide dough in quarters (a scant 12/3 cups each).



    4. Stirring dough occasionally to redistribute ingredients, drop dough from one portion in 9 mounds 2 in. apart on one ungreased baking sheet. Repeat on other baking sheet. Flatten cookies slightly with back of a spoon.



    5. Bake, switching position of pans after 6 minutes, 12 to 14 minutes until golden around edges. Cool on sheets on wire racks 2 minutes before removing to racks to cool completely. Repeat with remaining dough. Serve at room temperature.



    Planning Tip: Can be refrigerated airtight with wax paper between layers up to 1 week or frozen up to 2 months.

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