Pretzel Chocolate Chip & Butterscotch Cookies

 I found this recipe on Pinterest. Don't you just love the fun things you find on pinterest? I am on a "diet"...as in eating better and not making sweets every night...but making sweets once a week for my family to enjoy, is a good thing. These were definitely a good thing. I like the mixture of sweet and salty together. If you aren't a fan of salt, you probably won't like these. I loved them, my husband- who rarely has salt- did not like them as much. My children loved them.
 I made a few changes from the regular recipe, which apparently appeared in the NY Times. You can read more about it at this link:
Original Recipe from Sugar Cooking Blog

Pretzel Chocolate Chip & Butterscotch Cookies

3 cups of all purpose flour (I did 1 cup wheat flour and 2 white)

1 tsp. of salt

1/2 tsp. of baking soda

1/2 cup of butter or margarine at room temperature

1/2 cup or slightly less unsweetened applesauce (I do this instead of more butter)

1 cup of tightly packed light brown sugar

2/3 cup of granulated sugar

2 eggs (beaten)

2 tsp vanilla extract

2 cups milk chocolate chips (I used semi-sweet)

1 cup butterscotch chips (original recipe uses peanut butter chips)

1 cup broken up pretzel pieces

Course Kosher Salt or Sea Salt

1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
2. In a larger bowl, beat the butter, applesauce, and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
3. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, butterscotch chips, and preztels. Cover and refrigerate for an hour.
4. Preheat the oven to 350F. Line baking sheets with parchment paper or spray with Pam Butter Spray. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.