Cookies Caliente With Salty Sweet Lime Drizzle Recipes

SALTY-SWEET FALL COOKIES

Steps:

• Whisk the flour and baking powder together in a medium bowl.
• Beat the butter and sugar together in a large bowl with an electric mixer fitted with the paddle attachment on medium speed until smooth or about 2 1/2 minutes. Beat in the eggs and vanilla until fluffy, about 1 minute. Scrape the sides of the bowl with a rubber spatula.
• Turn the mixer speed to low and add the flour mixture approximately a quarter at a time, scraping the sides of the bowl after each addition. Reserve 1/4 cup of the chocolate-covered pretzels. Mix the remaining pretzels into the cookie dough until fully incorporated. The dough will form a ball around the paddle attachment and feel soft but not sticky.
• Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch thick disk. Refrigerate for at least 10 minutes, or store for up to 7 days tightly wrapped.
• Preheat the oven to 375°F.
• Roll out the dough on a lightly floured flat work surface to about 1/4-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create the shapes you want, and carefully transfer with a metal spatula to a nonstick baking sheet, placing the cookies about 3/4 inch apart.
• Bake one sheet at a time on the middle rack about 7 to 8 minutes, until puffy. Let the cookies rest for 2 minutes before transferring to a wire rack to cool.
• Melt the candy melts in a microwave-safe bowl on 30 percent power for 30-second increments until melted.
• Using a honey dipper, drizzle the chocolate over the cookies and sprinkle with the reserved chocolate-covered pretzels.

SWEET 'N' SALTY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Mix together the oats, coconut and cashews in a large bowl, then drizzle with the honey. Mix to combine, then spread on one of the prepared cookie sheets.
• Toast the mixture in the oven until the coconut begins to brown and the mixture becomes fragrant, about 8 minutes. Allow to cool about 10 minutes.
• Combine the flour, baking soda, salt and cinnamon in a medium bowl, then whisk in the toasted oat mixture. Set aside.
• Cream the butter, sugars and vanilla together in the bowl of a stand mixer fitted with the paddle attachment until sandy and smooth. Beat in the egg, then scrape the bowl and beater. Add the flour mixture and white chocolate chips and blend on low speed to combine. Scoop 2-tablespoon portions of dough on 2 lined cookie sheets, spacing them about 2 inches apart. Flatten the cookies just slightly, then sprinkle each cookie with a touch of coarse salt. Bake until the edges are golden and the cookies are puffed, 12 to 15 minutes. Cool slightly on the baking sheets, then enjoy!