Pretzel Scotch Cookies

I spied these on Pinterest and they called my name - sweet and savory all rolled into one little golden cookie. Delicious! These cookies are an exercise in self-control and delayed gratification though. You have to make the dough and then refrigerate it for at least 8 hours before baking them. You have been warned.

Here are just a few things that set this cookie apart and really make it an awesome recipe. The majority of cookies that I make call for softened butter, but this jewel of a recipe calls for browned butter. The browned butter adds a wonderful, nutty flavor to the cookie. By using bread flour rather than all-purpose (though I'm sure you could substitute it in a pinch), the cookie has a much finer crumb. And lastly, the salty pretzels add a great crunch - leave the pretzels in fairly large chunks so that you can fully appreciate the awesomeness of the pretzel.

Take it from me, make these cookies - you won't be disappointed!

Pretzel Scotch Cookies

recipe from Une Gamine dans la Cuisine, recipe adapted from Alton Brown

2 sticks (1 cup) unsalted butter, cut into 8 slices

2 1/4 cup bread flour

1 teaspoon salt

1 teaspoon baking soda

1/4 cup sugar

1 1/4 cup dark brown sugar

1 egg

1 egg yolk

2 tablespoons heavy cream

1 teaspoon vanilla extract

3/4 cup pretzels, broken into pieces

1/2 cup chocolate chips

1/2 cup butterscotch chips

Melt butter in a heavy-bottomed skillet over low heat.  Once melted, increase heat to medium and continue cooking until butter turns a golden brown and develops a nutty aroma.  While it's cooking, it will foam up.  When the foam dissipates, watch it closely because it can turn from browned to burned very quickly.  Remove from heat and set aside to cool, about 20 minutes.

In a large bowl, sift together flour, salt and baking soda.  Set aside.

Pour the cooled butter into the bowl of a stand mixer fitted with a paddle attachment.  Add both sugars and beat on medium speed for 2-3 minutes.  Add the egg and egg yolk and beat to combine.  Add the milk and vanilla and beat on medium speed for another 2-3 minutes.  Slowly add the flour mixture, beating on low speed between each addition.  Once all the dry ingredients have been added, beat on medium speed until well combined.  Using a spatula, fold in pretzels, butterscotch chips and chocolate chips.  Cover and refrigerate the bowl for at least 8 hours.

Preheat oven to 350 degrees.  Line baking sheets with parchment paper or spray with nonstick spray.

For each cookie, scoop out a heaping tablespoon-sized piece of dough and roll into a ball.  Place on lined sheets, leaving a 1-inch space between each cookie.

Bake for 10-12 minutes, or until golden brown.  Remove from oven and allow cookies to cool for 10 minutes before removing them to a rack to finish cooling.