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Christine

Megadoodle Cookies

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Ingredients Method

Ingredients
  

  • 1/2 cup butter softened
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • Scant 1/4 teaspoon salt
  • 3/4 c. white chocolate chips
  • 1/2 c. finely crushed pretzels
  • For Rolling:
  • 1/4 cup granulated sugar
  • 3/4 teaspoon cinnamon
  • Frosting:
  • 1/2 c. butter softened
  • 3 1/2 c. powdered sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 2 Tbsp. milk more, as necessary, for thinning

Method
 

  1. Preheat oven to 350 degrees Fahrenheit and prepare cookie sheets by lining them with nonstick baking liners, greasing them, or lightly spraying with nonstick cooking spray.
  2. In the bowl of an electric mixer add butter, granulated sugar, brown sugar, egg, and vanilla extract. Cream together. In a separate bowl, stir together flour, baking soda, cream of tartar and salt. Add to wet mixture and mix until combined. Stir in crushed pretzels and white chocolate chips.
  3. Prepare rolling mixture by stirring together sugar and cinnamon in a small bowl. Roll or scoop dough into 1 1/2" balls, then roll in cinnamon/sugar mixture, ensuring the ball is well-coated.
  4. Place dough balls on cookie sheet about 2? apart. Gently press the dough balls down with the palms of your hands so they'll spread out nicely. Bake for approximately 8 to 9 minutes. Don't overbake or cookies won't be soft.
  5. Let cool on pan for 2-3 minutes before removing carefully to a cooling rack.
  6. Make the frosting by creaming together butter, powdered sugar, vanilla, cinnamon and milk in the bowl of an electric mixer until smooth, creamy and fluffy. Add additional splashes of milk, if necessary, for thinning, mixing well in between. Frost cooled cookies and serve.