Salted Butterscotch Pecan Cookies
16 February 2015 for our Mardi Gras pot luck at the office. You know that Mardi Gras is a thing here and has been for quite some time. So where did it start? New Orleans, um, nope, but Mobile, Alabama – who knew? Those of who live in here do. And we are so lucky to live here – it’s kind of dorky special.
And the cookies were a huge success. I think one of the best things for someone who bakes cookies on a regular basis, is a cookie dough scoop; kind of like an ice cream scoop, but pretty much smaller. I really think that having equal sized bits of dough that bake at the same time make a world of difference. Only heated the oven to 365 degrees, and 12 minutes with a turn half way between worked perfectly.
And I’m totally in the mood to make more cookies.
1 3/4 cups all purpose all-purpose
1 tsp baking soda
3/4 tsp salt
3/4 cup butter, room temperature
3/4 cup granulated sugar
1/2 cup brown sugar (pref. dark brown)
1 tsp vanilla extract
1 large egg
1 cup butterscotch chips
1 1/4 cup pecans, coarsely chopped
coarse salt, for sprinkling
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. I mostly do this over some wax paper and it works really well.
In a large bowl (of a stand mixer), cream together butter and sugars until light and fluffy. Beat in egg and vanilla extract. With the mixer on low speed, blend in the flour mixture. Stir in butterscotch chips and chopped pecans.
Shape dough into 1-inch balls and place on baking sheet, leaving about 2-inches of room between each cookie. Sprinkle each dough ball with coarse salt.
Bake for 9-11 minutes, until cookies are golden brown around the edge. Centers will be light; allow cookies to cool on baking sheet for 3-4 minutes to allow cookies to set. Transfer to a wire rack to cool completely.
Makes about 3 dozen.
Source: Baking Bites
Deft and Daft 