Butterscotch Pretzel Cookies Recipe

Name: Butterscotch Pretzel Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: serving size: 36 cookies
Ingredients: 1/2 cup Crisco® 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

Ingredients

1/2 cup Crisco® 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

	PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD serving size: 36 cookies

Instructions

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.