Caramel Pretzel Cookies

Name: Caramel Pretzel Cookies
Yield: 18 servings
Cuisine: Indonesian
Ingredients: 1¾ cups light brown sugar; 1 cup butter (melted); 1 egg; 1 egg yolk; 1 tablespoon vanilla; 2 cups all-purpose flour*; ½ teaspoon baking soda; ½ teaspoon kosher salt; 1 cup old fashioned rolled oats; 1 cup pretzel sticks or twists (roughly chopped (see note)); 2 cups corn flakes; 1 cup caramel bits; 1¾ cups brown rice flour; ½ cup tapioca starch; ¼ cup potato starch; 1 teaspoon xanthan gum

These salty, sweet, chewy, crunchy Caramel Pretzel Cookies are filled with crunchy corn flakes, pretzels, and chewy caramel bits.

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Foto: Barefeet In The Kitchen

Ingredients

18 servings

1¾ cups light brown sugar
1 cup butter (melted)
1 egg
1 egg yolk
1 tablespoon vanilla
2 cups all-purpose flour*
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup old fashioned rolled oats
1 cup pretzel sticks or twists (roughly chopped (see note))
2 cups corn flakes
1 cup caramel bits
1¾ cups brown rice flour
½ cup tapioca starch
¼ cup potato starch
1 teaspoon xanthan gum

Steps

Preheat 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.
Gradually 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.
Bake 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!