Mountain Trail Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Peanut butter, creamy

• Pasta & Grains

  • 1 cup Oats, old fashioned

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 cup Brown sugar, packed light
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecans

• Snacks

  • 1/2 cup Pretzel, twists

• Dairy

  • 1 cup Butter, unsalted

• Desserts

  • 1 cup Butterscotch chips

Found on seededatthetable.com

Description

Ingredients

• 1 cup unsalted butter, at room temperature
• 1/2 cup creamy peanut butter
• 3/4 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 cup old fashioned oats
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1/2 cup chopped pecans
• 1/2 cup broken pretzel twists

Directions

• 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.