Every six months or so, Paul and I get an itch for a challenge. Sometimes it’s fitness oriented, and sometimes it could be as mundane as cleaning out the closets (zzzzz.) We’ve sort of reached that sixth month mark again.
He proposed this:
And I agreed…clearly not in my right mind.
He joked that he’ll last the full 21 days, no problem, but I’ll only last 21 minutes. He knows me too well. I do believe, for me, this will be harder than climbing Mount Everest. But I’m not going down without a fight.
So, this past holiday weekend was like a last hurrah before my prison sentence. We ate. And ate. And ATE. I shoveled dill pickle dip, chips, Cool Whip, Pepsi, and all the white rolls I could manage into my face.
And I made these cookies. I lost count on how many I consumed. I figured it was a proper send off into the depths of Hell.
They are hands down my new favorite cookie. I seriously cannot wait until Day 22 when I make them again.
White Chocolate and Butterscotch Chip Pretzel Cookies
Makes 24 cookies
Prep time: 15 minutes
Cook time: 15 minutes
• 1 stick softened butter
• 1/3 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup white chocolate chips
• 1/2 cup butterscotch chips
• 1/2 cup broken up pretzel pieces
• sea salt
Preheat oven to 350 degrees.
In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in the egg and vanilla.
In medium bowl mix the flour, salt, and baking soda. Add to wet ingredients until thoroughly combined. Gently mix in the white chocolate, butterscotch chips, and pretzels.
With a tablespoon sized cookie scoop, form balls with the dough. Place onto parchment or silpat lined baking sheets 2 inches apart. Press down on the dough rounds slightly and sprinkle with sea salt. Bake cookies for approximately 15-18 minutes or until golden brown. Let cool for 3 minutes before transferring to cooling rack.
Note: if you find the dough too sticky to work with, place it in the refrigerator for an hour.
(adapted from Sugar Cooking)