Pretzel, Peanut and Chocolate-Chunk Co..

Cooking Instructions

Place racks to divide oven in thirds. Heat to 350°F. Have 2 baking sheets ready.

Melt butter in a small saucepan over low heat; pour into a large bowl. Or melt in microwave in a large bowl. Let cool.

Add sugars, vanilla and baking powder; whisk until blended and smooth. Whisk in eggs, then stir in flour until just blended. Add pretzels, chocolate, pea­nuts and raisins; stir to combine. Divide dough in quarters (a scant 12/3 cups each).

Stirring dough occasionally to redistribute ingredients, drop dough from one portion in 9 mounds 2 in. apart on one ungreased baking sheet. Repeat on other baking sheet. Flatten cookies slightly with back of a spoon.

Bake, switching position of pans after 6 minutes, 12 to 14 minutes until golden around edges. Cool on sheets on wire racks 2 minutes before removing to racks to cool completely. Repeat with remaining dough. Serve at room temperature.

Planning Tip: Can be refrigerated airtight with wax paper between layers up to 1 week or frozen up to 2 months.