Yield: 3 dozen cookies
Active Time: 40 minutes
Total Time: 55 minutes
Ease of Preparation: Easy


  • 1 cup butter-flavored shortening, such as Crisco
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 tablespoons whole milk
  • 2 teaspoons vanilla-bean paste
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup chopped milk chocolate
  • 1 cup pecans, chopped
  • 1 cup butterscotch chips
  • 1/2 cup mini pretzels, crushed, plus more whole pretzels for topping

Special equipment: a small cookie scoop (1 1/2-tablespoon size)


Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment.

In a large bowl, combine the shortening, both granulated and brown sugars, milk and vanilla-bean paste and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. In a separate bowl, combine the flour, baking soda, baking powder and salt.

With the mixer on low speed, add the flour mixture to the wet mixture in 3 additions, beating to combine after each. Stir in the milk chocolate, pecans, butterscotch chips and crushed pretzels. Using a small cookie scoop (1 1/2-tablespoon size), scoop the dough onto the prepared baking sheets, spacing them 2 inches apart. Press a whole pretzel on top of half the cookies.

Bake until golden around the edges, 12 to 15 minutes. Cool for 3 minutes on the baking sheet, then transfer the cookies to a wire rack and let cool completely.

Watch Lovely Bites Saturdays at 12 p.m. ET/PT, or stream full episodes on the Watch OWN app.