Pretzel Cookies

Salty and sweet. I increased the flour to fat ratio compared to standard chocolate chip cookie dough because I wanted these to stay mounded when baked instead of spreading and leaving pretzel islands in the center. And, I only used brown sugar (no white sugar) to keep the flavor carmel-ly and rich. Use your choice of chips - milk chocolate, peanut butter flavored, butterscotch. I used peanut butter chips, and these were soooo good.

Pretzel Cookies
1 1/4C butter or coconut oil
1 1/2C brown sugar
2 eggs
1t vanilla
3C flour
1t baking soda
1/2t salt
12oz candy chips (milk chocolate, peanut butter flavored, butterscotch, other?)
10oz crunched mini pretzels (not pulverized, leave them chunky)

Cream butter or coconut oil and brown sugar together.

Beat in eggs and vanilla.

Mix in flour, baking soda and salt.

Add candy chips and crunched pretzels. Mix thoroughly so all the pretzels are evenly incorporated.

These won't spread much, so scoop large (1 1/2" diameter) balls onto ungreased cookie sheet. Bake at 350 F for 10 minutes.

Makes about 4 dozen.