A soft, chewy brown sugar cookie is accented with butterscotch chips, cashew pieces, and broken pretzels. The perfect blend of salty and sweet, tender and crunchy – the best of all worlds!
Happy Monday, friends! How was your weekend?
If you can’t tell by these pictures, mine was a freaking blast. I had originally wanted to take a step-back weekend from drinking to let my liver recover from Kelsey’s birthday weekend…
…and then my friends Amanda, Dan, and Chelsea told me they had bought tickets to the Cherry Blossom Beer & Wine Festival on Saturday…
…and the rest is history.
But boy, was it worth it! The party rolled forward from Beerfest to the night (with a quick stop to grab some Pad Thai to appease our growling stomachs). Matt, traumatized by his choker incident (see above), decided not to come out with us at night, so Robby, Kelsey, Andrew and I headed to Jack Rose to have a couple beers.
And, you guessed it – a couple beers turned into Duccini’s, which turned into us drinking and playing air hockey at Andrew’s apartment until 5 AM. FIVE. AM. WHY?!
Sunday got off to a much less ridiculous start – I met up with the lovely and super fun Rebecca of She Well for lunch at Glen’s Garden Market before heading to work at LOFT. I was all set to go grab dinner with my friend Chris… until I got a Snapchat of Matt, Kelsey, and Keegan taking shots off an ice luge.
If you know me at all, you’re well aware that I sprinted there as fast as my little legs could possibly carry me. I arrived at their apartment to find three very drunk, very happy humans, one ice luge, and a LOT of liquor.
The good news: I did make it to dinner with Chris, who thought I was hilarious and definitely exploited my drunken honesty.
The bad news: Our Uber driver totally abandoned us and left us to die crouching on the 14th St sidewalk (see below) (UPDATE: we did not die).
The great news: I wasn’t hungover this morning! And I got to work from home! All so I could bring you these delicious cookies.
You see, I bought a giant bag of cashews a while ago for a recipe that called for approximately 2 Tablespoons of them, so I’ve recently been on a mission to finish them up. Enter these cookies! With salty cashews and pretzels, sweet butterscotch chips, and a yummy cookie base, you won’t be able to put these down – so better make them for a crowd!
Butterscotch Cashew Pretzel Cookies
To make these cookies, you will need:
– 1 1/2 cups unbleached all-purpose flour
– 1/2 t baking soda
– 3/4 t baking powder
– Pinch salt
– 1/2 cup (1 stick) Dairy-Free Margarine, softened (or butter, if not dairy free)
– 1/4 cup granulated sugar
– 3/4 cup light brown sugar
– 1 egg
– 1 t vanilla
– 1 cup dairy free Butterscotch chips
– 1/2 cup crushed pretzels
– 1/2 cup chopped cashew pieces
First up! Preheat your oven to 350F and line 2 baking sheets with parchment paper or Silpat.
In a small bowl, whisk together your flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, cream your butter, granulated sugar, and brown sugar until fluffy. Add the egg and vanilla and mix until well-combined. Stir in the flour mixture gently, just until no streaks remain. Finally, add your butterscotch, pretzels, and cashews, mixing just to distribute.
Roll your dough into balls of about 2T each and arrange on your baking sheet. Bake for 12 minutes, or until the edges are golden brown. Let the cookies cool for 5 minutes on the baking sheet before transferring to a rack to cool completely. Then, dig in!
…maybe next weekend I won’t drink (as much)? Only time will tell.