• Prep Time 10 minutes
  • Baking Time 10 minutes
  • Makes 36 cookies
  • Freezing Excellent
  • Butterscotch Pretzel Cookies
    Butterscotch Pretzel Cookies

Ready.
Set.
Make.

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Lets Make

Ingredients

  • 1/2 cup All Vegetable Shortening
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking soda
  • Pinch of salt
  • 1 1/2 cups butterscotch chips
  • 3/4 cup chopped pretzels
  • 1/4 cup SUGAR IN THE RAW® Natural Turbinado Sugar, divided

Serving Size: 36 cookies

Next

Directions

Serving Size: 36 cookies

  • Preheat oven to 375°C (190°C). Line baking sheets with parchment paper.
  • Beat shortening and butter together in large bowl of electric mixer until fluffy. Beat in sugars, eggs and vanilla. Mix in flour, baking soda and salt, along with butterscotch chips and pretzels.
  • Drop by tablespoon (15 mL) onto prepared baking sheets. Sprinkle with SUGAR IN THE RAW®. Bake in preheated oven about 10 minutes, until golden. Remove to wire rack and cool.
Finish

Finished!

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