White Chocolate Skillet Cookie With Bananas And Pretzels Recipes

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
• In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Add eggs and vanilla, beating until blended.
• In medium bowl, mix flour, baking soda and salt; gradually add to butter mixture, beating just until blended. Stir in chocolate chips and pretzels. Onto cookie sheets, drop dough by tablespoonfuls 1 to 2 inches apart.
• Bake 10 to 14 minutes. Immediately remove from cookie sheets to cooling racks.

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate and nuts. Cover and chill dough for 1 hour. , Drop by heaping tablespoonfuls about 3 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Let stand a few minutes before removing cookies to a wire rack to cool.

Steps:

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, white chocolate, mini pretzels and ¼ tsp salt. Break some of the pretzels up a little, but keep others whole to decorate the tops of the cookies.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.