Butterscotch Pretzel Cookies

  • Prep time: 10 minutes
  • Baking time: 10 minutes
  • Makes: 36 Cookies
  • Freezing: Excellent
½ cup (125 mL) All Vegetable Shortening
½ cup (125 mL) butter, softened
1 cup (250 mL) sugar
½ cup (125 mL) brown sugar
2 eggs
1 tsp (5 mL) vanilla
2 ½ cups (625 mL) Robin Hood® Original All Purpose Flour
1 tsp (5 mL) baking soda
Pinch of salt
1 ½ cups (375 mL) butterscotch chips
¾ cup (175 mL) chopped pretzels
¼ cup (50 mL) SUGAR IN THE RAW® Natural Turbinado Sugar, divided
1Preheat oven to 375°C (190°C). Line baking sheets with parchment paper.
2Beat 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.
3Drop 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.