Chunky Drop Cookies
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
YIELD: 6-1/2 dozen.
The night before I make these drop cookies, I measure out the pretzels, peanuts, raisins and chocolate. Assembly goes quickly the next day. —Kelly Ward-Hartman, Cape Coral, Florida
Ingredients
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1 cup butter, softened
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1 cup packed brown sugar
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1/2 cup sugar
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2 large eggs, room temperature
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3 teaspoons vanilla extract
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2-1/2 cups all-purpose flour
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3/4 teaspoon baking powder
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2 cups halved pretzel sticks
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1 cup coarsely chopped dry roasted peanuts
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1 cup semisweet chocolate chunks
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1 cup raisins
Directions
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1.
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in pretzels, peanuts, chocolate chunks and raisins.
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2.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are golden brown, 10-14 minutes. Cool 2 minutes before removing to wire racks.
Nutrition Facts
1 cookie: 86 calories, 4g fat (2g saturated fat), 11mg cholesterol, 44mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 1g protein.
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