Sweet and salty cookies

An absolute age ago, I made some rather awesome cookies for a road trip/family gathering. For some reason, I took photos and made the blog post title, but never actually put the pictures in and pressed send, still cookies are good at any time of year, so here’s what they were…

The salty sweety combination is a current favourite of mine- I can’t get enough of the mixed sweet/salt popcorn you can get in Sainsburys, and salt caramel is just mmmmmmm, so when I saw a recipe in Good Food magazine (geek, but I love Good Food magazine!) for pretzel cookies, I had to try them out. To be specific, they’re pretzel, blueberry and white chocolate cookies. Here’s my take on the recipe:

The ingredients (makes about 24)

-175g butter, softened
-200g light soft brown sugar
-100g caster sugar
-1 large egg
-250g plain flour
-1/2 tsp bicarb of soda
-100g blueberries
-50g salted pretzels (the little snacky ones) broken into chunks
-100g white chocolate chunks (I like the Dr Oetker ones as it dispenses with any faff of chopping up chocolate. I’m all about a lack of faff)

What to do
-Preheat the oven to 190c/170 fan/gas 5 and line 2 baking trays with parchment.-Beat the butter and sugars together until pale and fluffy. An electrick whisk is handy or theres a lot of elbow grease
-Add the egg and beat again to combine
-Tip the flour and bicarb in and mix with a spatula
-Add the blueberries, pretzels and chocolate and mix again

-Spoon dollops of cookie dough onto the trays, leaving plenty of space between- they spread! Bake in batches for 18 minutes
-Half way through the cooking time, take the trays out of the oven, put a teatowel on the worktop and bang the trays on it- This flattens everything out and makes the cookies chewy and brilliant. Then swap the trays over in the oven and continue to bake for the rest of the cooking time-When they’re done, remove from the oven and leave to cool for 10 minutes before transferring to a wire rack and baking some more


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