Butterscotch Pecan Cookies
makes approximately 7 dozen cookies
1 cup unsalted butter, room temperature
1 cup granulated sugar
½ cup brown sugar, firmly packed
1 tablespoon vanilla extract
2 large eggs
2 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon kosher salt
2 cups butterscotch chips
1 cup pecans, toasted and chopped
Preheat oven to 350°F. Prepare two baking sheets with parchment paper.
Combine flour, baking soda, and salt in a medium bowl. Whisk to combine. Set aside.
In the bowl of a stand mixer (or electric mixer) on medium speed; cream butter and sugars until light and fluffy. Add egg and mix until well combined. Add vanilla and blend.
Add flour mixture and blend until combined. Add chips and pecans and blend well one final time.
Using a 1 tablespoon scooper (or a rounded teaspoon utensil) drop cookie dough onto prepared baking sheet. Bake for 8-11 minutes until golden brown. Remove and allow to cool on baking sheet for 5 minutes and transfer to cooling rack and allow cookies to cool completely (or eat immediately).
Source: Slow Roasted Italian
Notes: I made a half recipe the first time, but will make the entire batch next time. These were well received by the family and my friends.
In doing the half recipe, I only used 3/4 cup of butterscotch chips, but I thought that was fine – not too sweet.
Next time, I’ll also increase the pecans. Can never have too many of those.
It is a very spread-y dough, so space accordingly.
They crisp up nicely as they cool.