Ingredients
Method
- Preheat oven to 350°. Cover a cookie sheet with parchment paper or your favorite baking mat.
- In a mixing bowl, beat butter, brown sugar, and vanilla. Add in eggs one at a time, and beat thoroughly between each one.
- In a separate bowl, combine flour, baking soda, and course sea salt.
- Slowly add flour mixture into your brown sugar mix until fully mixed together. Dough will become thick.
- Using a rubber spatula, mix in chocolate chips, butterscotch chips, and chopped pretzels.
- Using a cookie scoop, scoop rounded balls of your dough and place about 2 inches apart on your cookie sheet. Bake for 9-10 minutes until edges are golden brown.
- Sprinkle course sea salt on top of each cookie as it is cooling for a little added yumminess to this recipe!
Notes
- If you are feeling really on the ball, brown your butter in a saucepan instead of melting. In a medium saucepan, melt your butter over low to medium heat. Bring to a boil, stir constantly until butter becomes a deep amber color. Remove from heat and allow to cool for 20 minutes before mixing with other ingredients
- Really don't like butterscotch? You could use caramel, peanut butter, or white chocolate chips, or just skip that ingredient altogether!
- Using the cookie scoop was one of the greatest baking hacks I ever found. It creates same-size cookies which makes for even baking.
- I like to use parchment paper to cover my cookie sheet for easy clean-up but baking mats are extremely useful. My favorite one linked HERE!