Easy Butterscotch Pretzel Cookies - The Scran Line

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RECIPE:
Cookies
200g - 1 1/4 cups plain (all-purpose) flour
1 tsp bicarb soda
1/2 tsp. salt
125g - 1/2 cup unsalted butter, softened
90g - 1/2 cup caster sugar
110g - 1/2 cup brown sugar
1 large egg
1 tsp Vanilla extract
100g - 1/2 cup semi-sweet chocolate chips
100g - 1/2 cup butterscotch flavoured morsels
30g - 1/2 cup pretzels, roughly chopped

Instructions:
Cookies
Preheat the oven to 180°C/350°F. Line 3 baking sheets with parchment paper.

Add the flour, baking soda and salt into a small mixing bowl. Use a whisk to combine.

Add the softened butter, brown sugar and granulated sugar into a large mixing bowl and mix using an electric hand mixer until pale and creamy, about 3 minutes. Add the egg and vanilla and mix on low speed until well combined.

Sift in the flour mixture. Use a spatula to mix in until incorporated. Stir in the chocolate chips, chopped pretzels and butterscotch flavoured morsels. Mix until evenly distributed.

Use a cookie sized scoop or heaping tablespoon, drop the dough onto the prepared baking sheets. To get nice neat looking round cookies, roll the cookies in the palm of your hands. Place onto prepare baking tins, spacing the dough balls 5cm/2 inches apart. Bake one sheet at a time for 10 minutes or until the edges are slightly golden. The cookies will look really soft and under done but as they cool they will firm up. This is what gives them their chewy texture. If you want to go the extra mile, you can add chocolate chips and chopped pretzels to the just baked cookies as soon as they come out of the oven to add extra flavour!

Notes
Cookies can be stored in an airtight container for up to three days.

To freeze the dough: place the tray of cookie dough balls in the freezer for 2 hours. Then take off the sheet and transfer to a large zip lock bag. To bake the frozen cookie dough balls, add an extra 5 minutes to your baking time.