Oct 10, 2012

Butterscotch Pretzel Chocolate Chip Cookies: Guest Post from A Modern Hippie!

I am waking up at 5am tomorrow to drive to Kansas City for my 10:30 a.m. flight. Friends, I haven't seen 5am in many years! My sister in law Andrea, the best cook and baker I've ever to meet, prepared a guest post for you so you're not bored when I'm gone!

I'm so glad to be back sharing another great recipe with Marigold Road readers.  I'm Mindy's sister in law and my little space in the blog world is A Modern Hippie.  If you missed my last recipe I shared on Mindy's blog you need to check it out, it was Strawberry Shortcake.  Mindy is a fabulous sister in law and love that she asked me to guest post again.  Thanks Mindy! 

My hubby has been begging me for cookies with butterscotch chips for several weeks. I have a crazy schedule right now due to planning a fundraiser craft fair, so baking has been at the bottom of my to do list recently.  This is great for our waist lines but not hubby's sweet tooth!  

I tried a cookie recipe that I have not tried before but sounded fabulous. When I make a recipe I never follow it 100%, there are always things I change.  This recipe is no exception and I actually jotted down a few changes I want to make on my next round.  

So I don't make you wait any longer for this recipe here is how to make Butterscotch-Pretzel-Chocolate Chip Cookies.  


  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 3/4 cup (1.5 sticks) salted butter, softened
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped pretzels
  • 1/2 cup butterscotch chips
  • 1/2 cup semi-sweet chocolate chips
Preheat oven to 325 degree F.  

Combine flour and baking soda in a bowl. Set aside.  

Crush Pretzels. I used the Pampered Chef Food Chopper, but you could just put some in a ziplock and crush them to.  

Place butter and sugars in mixing bowl and cream together.  You will want to use a stand mixer or hand mixer for this recipe.  I used my Kitchen Aid.  This is one of the few things that I could not go without in my kitchen!  

Add egg, egg yolk, and vanilla and mix well.  

I interrupt this recipe for a couple tips about using eggs while baking.  Always use eggs that are at room temperature.  Also, crack eggs in a separate bowl in case the egg is bad. This could save you from ruining a batter and having to start over.   

While I'm on the subject of eggs, I visited a chicken farm with a friend a couple weeks ago so we could see how they raise and take care of their chickens.  We had a great time and learned so much about raising chickens.  One thing we learned is that the FDA standard for "free range" eggs is the chickens only have to be outside roaming around for 10 minutes a day!  This reconfirmed my reasoning for NEVER buying eggs at the grocery store.  Find a local farmer to purchase eggs from and visit their farm to make sure it is clean and they are actually organic, pastured, free range eggs.  The farm we visited has chickens running around all day roaming and eating outside. This is how God designed chickens to live their days, not all cramped up in a building!  They are only put inside their houses at night so animals do not get them.  If you have never tried farm fresh eggs you do not know what you are missing!  Ok, stepping off my soap box. Let's continue with the recipe. 

Slowly add flour mixture to creamed mixture and mix until combined. 

Make sure and use the correct attachment for these cookies. I wasn't really thinking when I stuck the "whisk" attachement on and really should have used this attachement (not sure what it is called)!

Fold in butterscotch chips, chocolate chips, and crushed pretzels.  

Using a cookie scoop, place dough on cookie sheet. 

Smoosh (I love this word, not even sure it is a word!) down each cookie dough ball a little.  If you want, add a few chocolate chips, butterscotch chips, and crushed pretzel on top of cookies.  Just make sure to push into dough a little.  

Bake for 8-10 minutes or until edges are slightly browned.  Let cool on cookie sheet for 1 minute then remove and place on cooling rack.  

Next time I will try adding pumpkin puree to the batter, I think pumpkin would make these even better. 

Also, as I was searching google to find where I originally found this recipe I discovered one that looks even better because it browns the butter for a more nutty flavor.  Here is the original recipe I found but did not follow exactly.  

For a printer friendly version of recipe click here.  I hope you enjoy these cookies as much as my hubby did!  

Are you the kind of person to change up a recipe or do you follow recipes to the "T"?


Sassy Lemonade said...

Those look amazing! Can't wait to make them.

vintage grey said...

Oh, these look so yummy! xo Heather

Sara said...

These look fantastic!

Em @ And Nothing Else Matters said...

Oh wow these look so good! Now I am craving something sweet.

Thyme Lule said...

Yum! I am so pinning these for later. They look super yummy!
Thanks for the follow, following you back!