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1
Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper.
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2
Reserve a few pieces of the broken pretzels, quartered caramels and chocolate chips.
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3
You'll use these to stud the tops of the unbaked cookies.
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4
This makes the baked cookie look more attractive and yummy.
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5
In a large bowl combine flour, baking powder and salt.
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6
Whisk to combine and set aside.
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7
In a standing mixer fitted with the paddle attachment, cream together butter and both sugars until the mixture is fluffy, 3 to 4 minutes.
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8
Add the egg, vegetable oil and vanilla extract.
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9
Mix until well incorporated.
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10
Add the flour mixture to the butter mixture and beat until the ingredients just come together, making a soft, crumbly dough.
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11
Add the remaining pretzels, caramel pieces and chocolate chips to the dough; mix on lowest setting until these additions are evenly dispersed.
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12
Portion dough into 24 pieces about the size of a large walnut and roll into balls.
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13
Place the dough balls on the lined cookie sheets about 3 inches apart.
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14
Press a few of the chocolate chips, caramel pieces and pretzel pieces into the tops of the cookie dough balls, or just use one of the toppings on each ball.
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15
Optional: If desired, sprinkle a few grains of smoked salt on top of each cookie.
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16
Bake for 12 to 15 minutes.
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17
Cookies are done when they are still pale in the middle and the edges are golden brown.
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18
Don't be tempted to over-bake these!
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19
The caramel will become hard and the pretzels will over-brown.
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20
Remove cookies from the oven and allow them to cool on the baking sheets for 10 to 12 minutes.
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21
(Better for cookies to cool on the baking sheets longer, so caramel can set, otherwise it sticks to the sheet and pulls the cookie apart if removed too soon.)
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22
Transfer to a wire rack and let cool completely.
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23
Store cookies in a container that seals air-tight.
