Perfect for Fall - recipe is in today's food section of the Chicago Tribune:
Pretzel popcorn cookies
Prep: 15 minutes Bake: 12 minutes Makes: 38 cookies
Ingredients:
2 sticks unsalted butter, room temperature ... 1/2 cup sugar ... 3/4 cup dark brown sugar ...1 teaspoon baking soda ... 1/2 teaspoon salt .... 1 teaspoon vanilla ... 2 eggs ....2 1/2 cups flour ....1 cup pretzels, crushed coarsely 1 to 1-1/2 cups popped popcorn (lightly crushed) ..... 1 cup semisweet chocolate chips .... 1/2 cup walnuts, chopped, if desired.
1. Heat oven to 350 degrees. Cream butter and sugars together with a mixer in a bowl until light and fluffy. Add baking soda and salt; mix well. Add vanilla and eggs, one at a time, mixing until just combined. Mix in flour. Stir in pretzels, popcorn, chips and nuts; mix until combined.
2. Scoop batter into 38 flat discs; place on parchment-lined baking sheets. Bake until golden brown. Do not over bake. Transfer to rack to cool. Can be frozen.
Nutrition information: Per serving: 143 calories, 7 g fat, 4 g saturated fat, 24 mg cholesterol, 20 g carbohydrates, 2 g protein, 161 mg sodium, 1 g fiber.
