Categories: Cookies
Ingredients
- 1 cup softened, salted butter
- 2 cups white (granulated) sugar
- 3 Tablespoons molasses
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 beaten eggs
- 2 cups crushed salted thin pretzels (measure AFTER crushing)
- 2 and 1/2 cups all-purpose flour
- 1 and 1/2 cup butterscotch chips
Directions
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Preheat over to 350 F, rack in the middle position.
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Mix the softened butter with the sugar and the molasses. Beat until the mixture is light and fluffy, and the molasses is completely mixed in.
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Add the vanilla and baking soda. Mix them in well.
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Break the eggs into a glass and whip them up with a fork. Add them to your bowl and mix until they’re thoroughly incorporated.
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Put your pretzels in a Ziplock plastic bag. Seal it carefully (you don’t want crumbs all over your counter) and place it on a flat surface. Get out your rolling pin and run it over the bag, crushing the pretzels inside. Do this until there are no large pieces and the largest is a quarter-inch long.
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Measure out two cups of crushed pretzels and mix them into the dough in your bowl.
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Add one cup of the flour and mix it in. Then add the second cup and mix thoroughly. Add the final half-cup of flour and mix that in.
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Measure out a cup and a half of butterscotch chips and add them to your cookie dough. If you’re using an electric mixer, mix them in at the lowest speed. You can also put the mixer away and stir the chips in by hand.
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Drop by rounded teaspoons onto greased (or sprayed with Pam or another nonstick cooking spray) cookie sheets. You can also line your cookie sheets with parchment paper, if you prefer. Place 12 cookies on each standard-size sheet.
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Bake the cookies at 350°F for 10 to 12 minutes or until nicely browned. (Mine took 11 minutes.)
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Let the cookies cool for two minutes and then remove them from the baking sheets. Transfer them to a wire rack to finish cooing.