Caramel Pretzel Cookies

Caramel Pretzel Cookies Servings: 18 cookies 1 3/4 cups light brown sugar 1 cup butter melted 1 egg 1 egg yolk 1 tablespoon vanilla 2 cups all-purpose flour * 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup old fashioned rolled oats 1 cup pretzel sticks or twists roughly chopped (see note) 2 cups corn flakes 1 cup caramel bits * Gluten Free Alternative: 1 ¾ cups brown rice flour ½ cup tapioca starch ¼ cup potato starch 1 teaspoon xanthan gum Heat oven to 325°F. Place the sugar in a large mixing bowl. Add the hot melted butter and stir until smooth. Add the eggs and vanilla and stir to combine. Whisk together the flour, baking soda, salt, and oats; stir the flour mixture into the wet ingredients. Gradually add the pretzels, corn flakes, and caramel bits, stirring to mix everything throughout the dough. Scoop the dough into generous 2-3 tablespoon size balls and place on a parchment-lined baking sheet. Leave a couple inches between each cookie. Bake for 12-14 minutes. Remove from the oven before the edges of the cookies have browned. The cookies should be puffy and cracked across the top. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack. When the cookies have completely cooled, store in an airtight container. Enjoy! Notes COOK’S NOTE: I used straight pretzel sticks for this recipe. Simply chop or break them into thirds. Tiny twist pretzels will work as well, just roughly chop them into bite-size pieces. Gluten-free pretzels work fine in this recipe. As with all gluten-free baking, check your labels and verify ingredients; typically corn flakes are gluten-free. Do not refrigerate this dough before baking. The dough is very thick and it will be rock-firm once cold. If you do need to chill it before baking all the cookies, let it come to room temperature again before baking.