Salty Sweet Cookies

22 Apr

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I made these cookies for an upcoming staff meeting. An intriguing mix of sweet and salt these cookies will keep people interested, without being too out there for the more conservative cookie eaters. Since people on my team are not concerned with gluten and dairy allergies, these have both wheat and dairy in them, as well as a little bit of everything else.

Preheat oven to 375 degrees.
Makes about 3 dozen small cookies.

1 c. butter
1 c. sugar
3/4 c. brown sugar
2 eggs, room temperature
1 tsp vanilla
1 tsp baking soda
2 1/3 c. all purpose flour
1 tsp salt

The Filling:

1 c. chocolate chips
1 c. crushed pretzels
3/4 c. finely chopped almonds
1/4 c. dried cherries
1/4 c. unsweetened coconut flakes

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Cream the butter and sugar until totally smooth. Beat in the eggs and vanilla, until the mixture is fluffy.

In a separate bowl, whisk together the flour, baking soda, and salt. Combine the flour mixture with the met mixture in about three different batches. Stir enough to combine, but do not overmix.

Fold in the fillings. (Any variation is delicious here!)

Bake on a parchment paper lined baking sheet 10 minutes or until golden brown.

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