I love a recipe that has loads of new flavors, or maybe just flavors that usually are not combined together. You know, tastes like chocolate, raisins, oats, nuts and loads of other things that are tasty, but not often paired together in one dish. Well, my friends, you are in for a treat (I know I sure was when I discovered this). This recipe is the perfect afternoon snack. It is a cookie loaded with all the wonderful flavors that normally are not combined together. It is special and really delicious.
I love crunchy and chewy, as well as sweet and salty so these are my dream cookie!
Ingredients
1 cup Land O’ Lakes unsalted butter, at room temperature
1/2 cup Jiffy creamy peanut butter
3/4 cup Domino granulated sugar
1 cup packed Domino light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups Gold Medal all-purpose flour
1 cup Quaker old fashioned oats
2 teaspoons baking soda
1/2 teaspoon salt
1 cup Hershey’s white chocolate chips
1 cup butterscotch chips
1/2 cup chopped pecans
1/2 cup broken pretzel twists
Instructions
Preheat oven to 350 degrees F.
In a large mixing bowl, beat the butter, peanut butter and sugars until light and fluffy, about 2 minutes. Scrape the sides of the bowl as needed. Beat in the eggs, one at a time, then add the vanilla.
In a separate mixing bowl, combine the flour, oats, baking soda and salt. Gradually add to the wet ingredients and mix until just combined. Stir in the chocolate chips, butterscotch chips, chopped pecans and pretzel pieces.
Using a medium sized cookie scoop, drop dough balls onto a lined cookie sheet. Bake for 10 minutes, rotating pans halfway through for even baking. Remove pans from the oven and let cookies cool on the baking sheet for 10 minutes, then transfer to wire racks to cool completely.
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Quick Tip: Crumble these up as toppings for waffles or ice cream.
Thank you Don’t Sweat The Recipe for this great photo.
