2 sticks (1 cup) butter or margarine (not spread)
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 Tablespoon vanilla extract
3/4 teaspoon baking powder
2 large eggs
2 1/2 cups all-purpose flour
2 cups halved thin pretzel sticks
1 cup each semisweet chocolate chunks, dry roasted peanuts and raisins
1. Place racks to divide oven in thirds. Heat to 350 degrees F. Have 2
baking sheets ready.
2. Melt butter in a small saucepan over low heat; pour into a large
bowl. Or melt in microwave in a large bowl. Let cool.
3. 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).
4. 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.
5. 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. Makes 36.