Double Butterscotch Cookies with Toasted Pecans
Ingredients
At a glance
Drop cookies
Makes
54 cookies
- 1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar - 2 eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda - 1/2 teaspoon salt
- 12 ounces butterscotch morsels
1 cup toasted, chopped pecans
Steps
Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
Cream butter and sugar on medium speed until light, about 2 minutes. Beat in eggs and vanilla. In a separate bowl, whisk together flour, baking soda, and salt. Beat dry ingredients into butter-sugar mixture to make a soft dough. Stir in butterscotch morsels and pecans.
Drop dough by tablespoonfuls onto cookie sheets. Bake for 9 to 10 minutes, or until light golden. Let cookies stand on baking sheets for a minute, then remove to wire racks to cool.
Cream butter and sugar on medium speed until light, about 2 minutes. Beat in eggs and vanilla. In a separate bowl, whisk together flour, baking soda, and salt. Beat dry ingredients into butter-sugar mixture to make a soft dough. Stir in butterscotch morsels and pecans.
Drop dough by tablespoonfuls onto cookie sheets. Bake for 9 to 10 minutes, or until light golden. Let cookies stand on baking sheets for a minute, then remove to wire racks to cool.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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