Ingredients

  • ½ Pound       Butter, Unsalted – room temp softened
  • ¾ Cup            Sugar, Brown, Dark – packed
  • 1 Cup             Sugar, White, Cane, Granulated
  • 2 ea                Eggs, Whole, Fresh, XLARGE
  • 1 Tbsp            Vanilla Paste or Vanilla Extract
  • 2 ½ Cups       Flour, White, All Purpose
  • 1 tsp                Salt, Kosher
  • 1 tsp                Baking Soda
  • ½ Cup            Pecans, Pieces
  • ½ Cup            Pretzels, DOTS – crushed
  • 2 Cups           Chocolate Chips, Milk
  • 1 Cup             Chocolate Chips, Semi Sweet or White
  • 1 Cup             M&M’s, Plain

Grill & Cooking Supplies

Cooking Directions

  • Preheat Traeger Irownood 885 to 400 Degrees, bring bottom shelf up to the second level
  • Cream butter with both sugars
  • Add eggs, 1 by 1, then vanilla paste, mix well
  • Mix flour, salt and baking soda together in large bowl
  • Add flour mixture to eggs and butter
  • Mix until coming off of walls of mixing bowl.  Scrape side and bottom of bowl if needed
  • Add chocolate chips, white chocolate chips, m&m’s, pecans and crushed dots pretzels.  Mix until just combined.  Scrape Bowl and paddle if needed
  • Scoop using #24 scoop, or large tablespoon, packed full and rounded off.  Make into a puck
  • FREEZE for 2 hours before baking
  • Arrange 8 cookies per Traeger Grill Pan or heavy duty cookie sheet tray
  • Bake at 400° for approx 8 minutes, rotate and bake until desired doneness is reached
  • Soft Cookies (approx another 7-8 minutes)
  • Crispy Cookies (approx. another 9-10 minutes)
  • Remove from pan and cool on a rack
  • Store covered, once completely cooled