The Perfect Father's Day Cookies

Still not sure what to get Dad for tomorrow? Nothing says "I love you" like decadent homemade cookies.

Ok friends, so I'm coming at you today with yet another original cookie recipe. I'm pretty excited about this one too, because it just so happens to be my third and most intricate ever. Anyway, with tomorrow being Father's Day I figured why not attempt to create my dad's dream cookie? The minute I had this idea a few days ago, a flavor palette began forming in my head...chocolate, of course (that was a given)... some form of chocolate covered pretzels (his absolute favorite) ... and then the idea of scotch struck-- game changer! My dad loves to drink scotch (something I love that he's passed along to me), and I felt like he would be super excited if I was somehow able to incorporated it into a cookie.

Once I settled on scotch as a major ingredient and dominant flavor, other flavors fell into place. I wanted rich complimentary flavors like dark chocolate and dark brown sugar, and spices like cinnamon. The scotch idea also got me thinking of adding bar snacks like nuts and pretzels for texture.

I wasn't sure exactly how much scotch I would need to make the flavor stand out. But, according to my favorite measuring beaker from Anthropologie that uses words instead of actual helpful measurements, I had exactly the amount for "fun," so that's good I guess. In reality, I only put 3 tablespoons in the cookie dough. 

I decided to add pretzels to the cookie dough as well as make chocolate and butterscotch drizzled pretzels to top each cookie. The butterscotch was a last minute addition in the supermarket, but the "scotch" pun was just too good to be wasted. 

The look of these cookies came out better than I could have ever imagined. They're messy but beautiful. I absolutely love how perfectly imperfect they are. I should also mention that they're super delicious. Flavor wise nothing is too overpowering. There's just a rich combination of flavors that's super satisfying. I'm super excited for my Dad to try them today and I'd be willing to bet you'd like them even if you're not a scotch lover. The true test will be my if my sister eats them...I'll report back. 

Also, before you go, I should probably tell you that, sadly, while these cookies maintain the scotch flavor, the effects of the alcohol burn off in the oven. I apologize for my misleading use of the term "boozy." My fondness for alliteration outweighed my desire for journalistic clarity. 

Boozy Bar Snack Cookies 

(makes 28)

[Ingredients]

1/2 cup crushed mini pretzels plus 28 extra 1/2 cup milk chocolate chips 1/2 cup butterscotch chips 1/2 cup (1 stick) salted butter 1/3 cup dark chocolate chips 1/2 cup dark brown sugar packed 1/4 cup granulated sugar 1 egg 1/2 tsp vanilla extract 3 tbsp scotch whisky (I used Johnnie Walker Black Label) 1 tsp baking soda 1/2 tsp cinnamon  1/4 tsp salt 2 cups all purpose flour 1/2 cup mixed nuts

[Directions] 

Pretzel Topping:
Line a Baking Sheet with Parchment Paper, placing at least 28 mini pretzels in rows. In two separate bowels, melt milk chocolate and butterscotch chips.  Drizzle each in turn over pretzels and refrigerate tray.  Tip: if butterscotch is too thick to drizzle over pretzels all at once, adding a little to each pretzel one at a time.  Cookie Dough:
Preheat the oven to 350 F In a medium saucepan over low heat melt together butter and dark chocolate.  Remove from heat and add sugar until combined.  Add the egg, vanilla, scotch, baking soda, cinnamon and salt, stirring thoroughly after each ingredient.  Add flour 1/2 cup at a time mixing until combined.  Lastly, fold in mixed nuts and crushed pretzels.  Drop tablespoons of dough onto cookie trays lined with parchment paper.  Tip: Ensure the tops are as smooth as possible as this will make attaching the pretzels easier after  baking.  Bake for 8-10 minutes Remove from oven and immediately press a chilled pretzel into each cooke while still warm. Press until the pretzel is secure and not merely indented in the cookie.  Allow cookies to cool on baking sheet for 5 minutes before transferring to cooling rack