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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 81 |
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Field editor Kelly Ward Hartman of Cape Coral, Florida shares these sweet and salty gems. âThe night before, I measure out the pretzels, peanuts, raisins and chocolate (Iâve even used a leftover hollow Easter bunny). Assembly goes quickly the next day.â Ingredients:
1 cup butter, softened |
1 cup packed brown sugar |
1/2 cup sugar |
2 eggs |
3 teaspoons vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
3/4 teaspoon baking powder |
2 cups halved pretzel sticks |
1 cup coarsely chopped dry roasted peanuts |
1 cup semisweet chocolate chunks |
1 cup raisins |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour and baking powder; gradually add to creamed mixture and mix well. Stir in the pretzels, peanuts, chocolate chunks and raisins.
2. Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-14 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks. Yield: about 6-1/2 dozen.
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