Budget Menu & Dirt Cheap Recipes General Recipes Pretzel, Peanut and Chocolate-Chunk Cookies

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      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 350°F. 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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Budget Menu & Dirt Cheap Recipes General Recipes Pretzel, Peanut and Chocolate-Chunk Cookies