Pretzel Toffee Cookies

Nothing says snack better than a plate of cookies and some ice cold milk.  These cookies don't disappoint because they combine the two best snacking flavors, salty and sweet into one cookie.  It's crispy, chewy, salt, sweet, and perfect.

Makes 5 dozen

2 sticks of butter, room temperature
1 ⅔ cups brown sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
1 ½ cups semi-sweet chocolate chips
¾ cups toffee chips (like Heath or Skor)
½ cup old-fashioned oats
2 cups mini pretzel twists, left whole

Combine the butter and sugar in the bowl  (either in a stand mixer or in a bowl where you can use a hand mixer) and cream on medium high for 2 to 3 minutes.   Scrape down the sides of the bowl, add the egg and vanilla and beat until all ingredients are mixed together, another 3 to 4 minutes.

Reduce speed to low, and add flour, baking powder, baking soda, and salt.  Beat until just mixed, about 1 minute.

Add chocolate chips, toffee chips and oats, and mix until just blended.  Finally, add pretzels and allow them to be mixed in.  Do not over mix, or you will completely crush the pretzels.  (A few large chunks are rather nice.)

Now the dough needs to rest.  Take cookie dough, wrap it in saran wrap, place it in a sealed plastic bag and refrigerate.  You can rest it for 8 hours, but 24 hours is usually better.  You want the dough firm and cold.

When you are ready to bake, preheat oven to 375.  Line baking sheets with parchment paper.  Scoop tablespoon scoops and lay them about 2 inches apart on your baking sheet.  Bake for 10-12 minutes, until cookies are golden and firmed up.

Allow cookies to cool in pan for 5 minutes, before removing them to a cooling rack.  Enjoy.  These do make fabulous ice cream sandwiches.