Vamped up chocolate chips cookies with pecans, pretzel pieces and butterscotch chips.
Servings: 5dozen cookies
1cupunsalted butter, at room temperature
1/2cupcreamy peanut butter
1cuppacked light brown sugar
2 1/2cupsall-purpose flour
1cupold fashioned oats
1cupsemi-sweet chocolate chips
1/2cupbroken pretzel twists
Preheat oven to 350 degrees F.
In a large mixing bowl, beat the butter, peanut butter and sugars until light and fluffy, about 2 minutes. Scrape the sides of the bowl as needed. Beat in the eggs, one at a time, then add the vanilla.
In a separate mixing bowl, combine the flour, oats, baking soda and salt. Gradually add to the wet ingredients and mix until just combined. Stir in the chocolate chips, butterscotch chips, chopped pecans and pretzel pieces.
Using a medium sized cookie scoop, drop dough balls onto a lined cookie sheet. Bake for 10 minutes, rotating pans halfway through for even baking. Remove pans from the oven and let cookies cool on the baking sheet for 10 minutes, then transfer to wire racks to cool completely.