Makes 2 ½ dozen
I call these ball park cookies because they include white or chocolate chips, salty pretzels, and peanuts, all flavors that remind me of the ballpark. The shortening (use the canola oil shortening sticks made by EarthBalance or use canola oil as a substitute) adds a crunchiness to the cookie. I love the pretzels and the nuts in them. It’s an awesome contrast in flavor, salty pretzels and nuts to sweet batter with chocolate chips.
½ cup margarine, softened
½ cup shortening (or use canola oil)
1 cup brown sugar
½ cup granulated sugar
1 teaspoon vanilla
2-1/4 cups flour
1 teaspoon baking soda
½ cup white chocolate chips or chocolate chips
½ cup peanuts or pecans
3/4 cup chopped pretzels (the original recipe has ½ cup pretzels but I thought it needed more)
Preheat oven to 350 degrees.
Cream together margarine, shortening and sugars until fluffy. Beat in egg and vanilla. On low speed add flour and baking soda, white chocolate chips, peanuts and pretzels.
Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes until lightly browned. Let cool on cookie sheet 1 to 2 minutes before removing to wire rack to finish cooling.