Butterscotch Cashew Pretzel Cookies

• 1-1/2 cup All-purpose Flour
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Baking Soda
• 3/4 teaspoons Baking Powder
• 1/2 cups Butter, Room Temperature
• 1/4 cups Sugar
• 3/4 cups Brown Sugar, Packed
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1 cup Butterscotch Chips
• 1 cup Cashew Pieces
• 1 cup Pretzels

1. Preheat oven to 350u0b0F. Line 2 large baking sheets with parchment paper or a Silpat liner.
2. Mix the flour, salt, baking soda, and baking powder in a large bowl until combined. Set aside.
3. In the bowl of a stand mixer, cream the butter and sugars together until very fluffy, about 3 minutes. Scrape down the sides of the bowl and add the egg and vanilla. Continue to mix for 3-4 minutes until the mixture is fluffy and homogenous.
4. Add in the flour mixture and mix on low speed just until incorporated and all streaks of flour are mixed in. Add the butterscotch chips, cashews and pretzels and continue to mix with the mixer until combined. This helps break up the pretzels a bit.
5. Scoop the cookie dough using a 2-3/4 ounce ice cream scooper (or a 1/3-cup measuring cup) onto the prepared sheets about 2 inches apart. Lightly pat down the tops of the scoops and bake in the prepared oven for 12-14 minutes, just until the edges begin to brown. Allow the cookies to cool for 5 minutes on the cookie sheets, and then the rest of the way on a wire cooling rack.
6. Adapted from Cookie Cravings by Maria Lichty.

allpurpose, salt, baking soda, baking powder, butter, ubc, brown sugar, egg, vanilla, butterscotch chips, pretzels

Taken from tastykitchen.com/recipes/desserts/butterscotch-cashew-pretzel-cookies/ (may not work)