Sea Salt Butterscotch Pretzel Cookies

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Sea Saltish Butterscotch Pretzel Cookies are my new salty/sweet preoccupation! Tanned Butter adds depth to the savor while the butterscotch and brown chips make things perfectly confectionery!

A few weeks ago I had the MOST surprising cake. I visited the localized farmers mart in our townspeople and there were whatsoever outstanding vendors there. Of way I hit up all the hardened artefact stands and got THIS cookie. It was a chewy umber blemish cook ladened with butterscotch and pretzels. I dead knew I had to make a variation of this cook at home and I am evenhandedly reliable I knocked it out of the park.

I individual never been a immense butterscotch fan but I scholarly a few period ago that True butterscotch is fundamentally sugar prefabricated with university sweeten instead of granulated, which totally blew my head. The aggravated butterscotch flavor that is in candies and the chips isn't the realistic sight. BUT I do cognise that Wads of you guys are huge butterscotch fans.

Ingredients

• 1 cup butter
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon coarse sea salt
• 1 1/2 cups light brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 3/4 cup butterscotch chips
• 3/4 cup semi-sweet chocolate chips
• 1 cup coarsely chopped pretzels
• optional – flaked sea salt

Instructions

1. In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once the butter starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove the pan from the heat and allow the butter to cool for 20 minutes.
2. While the butter is cooling, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
3. In a large bowl whisk together the flour, baking soda, and sea salt. Set aside.
4. Add the brown sugar, eggs and vanilla into the cooled butter in the saucepan and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a a rubber spatula or wooden spoon until the dough comes together.
5. Stir in the butterscotch chips, chocolate chips and pretzels.
6. Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
7. Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.
8. If desired sprinkle with a tiny pinch of flaked sea salt on top of the cookies while cooling.

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