Caramel Pretzel Cookies

Name: Caramel Pretzel Cookies
Yield: 18
Cuisine: American
Ingredients: 1 ¾ cup Light Brown Sugar (1¾ cups light brown sugar); 1 cup Unsalted Butter (1 cup butter (melted)); 1 piece Egg (1 egg); 1 piece Egg Yolks (1 egg yolk); 1 tbsp Vanilla (1 tablespoon vanilla); 2 cup All-Purpose Flour (2 cups all-purpose flour*); ½ tsp Bicarbonate of Soda (½ teaspoon baking soda); ½ tsp Kosher Salt (½ teaspoon kosher salt); 1 cup Rolled Oat (1 cup old fashioned rolled oats); 1 cup Pretzel Stick (1 cup pretzel sticks or twists (roughly chopped (see note))); 2 cup Corn Flakes (2 cups corn flakes); 1 cup Caramel Bits (1 cup caramel bits); 1 ¾ cup Brown Rice Flour (1¾ cups brown rice flour); ½ cup Tapioca Starch (½ cup tapioca starch); ¼ cup Potato Starch (¼ cup potato starch); 1 tsp Xanthan Gum (1 teaspoon xanthan gum)

Caramel Pretzel Cookies - Dessert (American)

American

Servings18

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Vegetarian
Pescatarian

Steps

1Preheat the oven to 325°F. Place the sugar in a large mixing bowl. Add the hot melted butter and stir until smooth. Add the eggs and vanilla and stir to combine. Whisk together the flour, baking soda, salt, and oats; stir the flour mixture into the wet ingredients.
2Gradually add the pretzels, corn flakes, and caramel bits, stirring to mix everything throughout the dough. Scoop the dough into generous 2-3 tablespoon size balls and place on a parchment-lined baking sheet. Leave a couple inches between each cookie.
3Bake for 12-14 minutes. Remove from the oven before the edges of the cookies have browned. The cookies should be puffy and cracked across the top. Cool for 1-2 minutes on the baking sheet and then remove to a wire rack. When the cookies have completely cooled, store in an airtight container. Enjoy!