Butterscotch Pretzel Cookies

  • Prep time: 10 minutes
  • Baking time: 10 minutes
  • Makes: 36 Cookies
  • Freezing: Excellent
2 cups (500 mL) Robin Hood® Oats
¾ cup (175 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
½ cup (125 mL) Robin Hood Original All Purpose Flour
½ cup (125 mL) chopped pecans, optional
1 tsp (5 mL) cinnamon
¼ tsp (1 mL) salt
¾ cup (175 mL) butter, melted
¾ cup (175 mL) Sugar in the Raw Natural Turbinado Sugar
2 tbsp (30 mL) Robin Hood Original All Purpose Flour
1 tsp (5 mL) cinnamon
¼ tsp (1 mL) salt
4 lbs (2kg) peaches (or nectarines, pears or apples), peeled, cored/pitted and cut into ½”/1.3 cm cubes (about 3 cups/750 mL)
2 cups (500 mL) pitted cherries (or sliced strawberries, blueberries, raspberries, blackberries or any desired combination)
1Preheat oven to 375°C (190°C). Line baking sheets with parchment paper.
2Beat shortening and butter together in large bowl of electric mixer until fluffy. Beat in sugars, eggs and vanilla. Mix in flour, baking soda and salt, along with butterscotch chips and pretzels.
3Drop by tablespoon (15 mL) onto prepared baking sheets. Sprinkle with SUGAR IN THE RAW®. Bake in preheated oven about 10 minutes, until golden. Remove to wire rack and cool.